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Odisha CHSE +2 VOC-ITV Craft Baker study materials
Odisha CHSE +2 VOC-ITV Craft Baker study resources

Odisha CHSE +2 VOC-ITV Craft Baker practice questions

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Question 1Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

In wheat flour, which component absorbs water during mixing and forms the elastic network that gives bread its structure?

  1. Lipids stored in the germ
  2. Cellulose from the bran
  3. Glutenin and gliadin proteins Correct answer.
  4. Starch granules

Explanation

Wheat flour carries glutenin and gliadin, two storage proteins that hydrate during mixing and link into gluten. This elastic, extensible network traps fermentation gases and coagulates in the oven, giving bread its open crumb and chewy texture.

Question 2Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

A gingerbread recipe contains molasses, which is acidic. Which leavening agent releases carbon dioxide only after it meets an acid in the batter?

  1. Active dry yeast
  2. Sodium bicarbonate Correct answer.
  3. Baking powder
  4. Ammonium bicarbonate

Explanation

Sodium bicarbonate is an alkaline salt that gives off carbon dioxide only when an acid such as molasses, cocoa or buttermilk neutralises it. Used without enough acid, it leaves a soapy flavour and a yellowish crumb.

Question 3Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

When whole wheat is milled into refined maida, which nutritionally important component is largely removed?

  1. Starch granules
  2. Dietary fibre from the bran Correct answer.
  3. Gluten protein
  4. Added vitamins

Explanation

Milling whole wheat into maida strips away the bran and germ, and with them most of the dietary fibre along with B vitamins, minerals and germ fat. Whole wheat atta retains that fibre, which is why it absorbs more water and gives a denser, nuttier loaf.

Question 4Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Why do bakers cream solid butter with sugar until pale and fluffy before adding the remaining ingredients?

  1. To sterilise the mixture before baking
  2. To melt the butter into liquid fat
  3. To trap air and partly dissolve the sugar Correct answer.
  4. To develop gluten before the flour is added

Explanation

Creaming beats solid fat with sugar so air cells are trapped within the fat and sugar crystals begin to dissolve. These air cells expand in the oven and produce a fine, even crumb; melted or over-soft fat cannot hold them.

Question 5Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Sugar helps cakes and cookies stay moist during storage mainly because sugar acts as which of the following?

  1. A steam-releasing leavener
  2. A hygroscopic humectant Correct answer.
  3. A gelling protein
  4. An air-trapping emulsifier

Explanation

Sugar is hygroscopic: it binds water in the crumb and lowers the water available for staling and mould growth. That is why high-sugar cakes and cookies keep soft far longer than lean breads.

Question 6Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Which egg component keeps fat droplets dispersed through the watery phase of a cake batter or custard?

  1. Albumen in the white
  2. Lecithin in the yolk Correct answer.
  3. Chalazae in the white
  4. Calcium carbonate in the shell

Explanation

Lecithin, a phospholipid in the yolk, has water-loving and fat-loving ends, so it surrounds fat droplets and holds them suspended in the batter. This emulsifying action stabilises cake batters and custards and gives a smoother texture.

Question 7Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Milk gives breads and buns their golden-brown crust and toasted flavour mainly through which reaction?

  1. Sucrose caramelisation
  2. Gluten coagulation
  3. Starch gelatinisation
  4. Maillard browning Correct answer.

Explanation

Lactose and milk proteins react together at baking temperatures in the Maillard reaction, producing the golden crust and toasted flavour of milk breads. Ordinary baker's yeast does not ferment lactose, so the milk sugar remains available for browning.

Question 8Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

In shortcrust pastry, added fat makes the baked product crumbly because the fat does what?

  1. Fully hydrates the flour proteins during mixing
  2. Raises the temperature at which starch sets
  3. Releases carbon dioxide during baking
  4. Coats flour particles and blocks water Correct answer.

Explanation

Solid fat coats the flour particles and keeps water away from the proteins, so less gluten develops. With a short, weak gluten network the pastry separates into layers and breaks easily, giving the crumbly texture known as shortness.

Question 9Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

A double-acting baking powder is described as giving two rises. Which pair of reactions explains this behaviour?

  1. A fermentation stage then a proofing stage
  2. A sugar-dissolving stage then a fat-melting stage
  3. One at mixing, another on heating Correct answer.
  4. A yeast stage then a bacterial stage

Explanation

A double-acting powder contains a fast acid that releases carbon dioxide as soon as the batter is mixed and a slower acid that reacts only when oven heat is applied. The first stage gives an initial lift in the bowl and the second expands the batter before the structure sets.

Question 10Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

A baker mistakenly uses bread flour in place of cake flour for a light sponge cake. What result is most likely?

  1. A tougher, chewier, shrunken crumb Correct answer.
  2. A drier crumb with unchanged texture
  3. A more tender and finer crumb
  4. A cake that fails to rise at all

Explanation

Bread flour contains roughly 12 to 14 percent protein against about 7 to 8 percent in cake flour, so it builds far more gluten. In a sponge that extra gluten makes the crumb tough, chewy and prone to shrinking or tunnelling as it cools.

Question 11Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

When flour is heated with milk to make pastry cream, the mixture thickens as starch granules absorb water and swell. What is this change called?

  1. Caramelisation
  2. Gelatinisation Correct answer.
  3. Emulsification
  4. Fermentation

Explanation

Gelatinisation is the thickening of starch when its granules absorb water and swell on heating. It is distinct from sugar browning, microbial fermentation, and the dispersion of fat in water.

Question 12Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

In a yeast-leavened bread dough, what is the main purpose of adding a small amount of sugar?

  1. To emulsify fat
  2. To stop starch gelatinisation
  3. To feed the yeast Correct answer.
  4. To strengthen gluten

Explanation

Yeast ferments available sugars to carbon dioxide and ethanol, and the carbon dioxide expands the dough. Sugar is not added mainly to strengthen gluten, emulsify fat, or prevent starch gelatinisation.

Question 13Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Which common bakery fat contains water that turns to steam during baking and helps create flaky pastry layers?

  1. Cocoa butter
  2. Refined sunflower oil
  3. Pure lard
  4. Butter Correct answer.

Explanation

Butter is an emulsion containing roughly 16–18% water, and that water becomes steam during baking and pushes the pastry layers apart. Refined oils, cocoa butter, and pure lard are essentially 100% fat.

Question 14Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

A baker bakes a sweet egg custard at 220°C and finds it curdled, with watery liquid separating. What is the most likely cause?

  1. Starch was not gelatinised completely
  2. Milk proteins were not hydrated enough
  3. Sugar caramelised before the custard set
  4. Egg proteins over-coagulated and expelled water Correct answer.

Explanation

Egg proteins set at a relatively low temperature, and excessive heat tightens the protein network so it squeezes out water, causing curdling and syneresis. Caramelisation, milk hydration, and starch gelatinisation do not explain the watery separation in this custard.

Question 15Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

A cake recipe contains a high proportion of sugar. How does this affect gluten development in the batter?

  1. It speeds gluten development by hydrating flour
  2. It competes for water and delays gluten formation Correct answer.
  3. It converts gluten into starch during baking
  4. It has no effect because sugar does not dissolve

Explanation

Sugar dissolves and competes with flour proteins for water, so gluten develops more slowly and the baked cake is tender. Sugar does not turn gluten into starch, and it does not hydrate flour more effectively than water alone.

Question 16Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

A baker dissolves yeast in water that feels hot to the touch, and the dough fails to rise. What is the most likely reason?

  1. The hot water evaporated the salt
  2. The hot water killed the yeast cells Correct answer.
  3. The hot water made the gluten too elastic
  4. The yeast consumed all the sugar too quickly

Explanation

Yeast is a living microorganism, and water above roughly 50–55°C can kill it so that no carbon dioxide is produced. Hot water does not make gluten permanently too elastic, and it does not remove salt or make yeast consume sugar too quickly.

Question 17Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

What happens if baking soda is used alone, without an acid ingredient, in a plain biscuit dough?

  1. They rise faster because soda needs no acid
  2. They taste soapy and turn yellow Correct answer.
  3. They stay pale because soda blocks browning
  4. They brown darker because soda is a sugar

Explanation

Baking soda needs an acid to release carbon dioxide, so using it alone leaves unreacted sodium bicarbonate that can give a soapy taste and a yellow crumb. It is not a sugar, does not block browning, and does not make dough rise faster without acid.

Question 18Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Partially hydrogenated vegetable shortening was popular in commercial baking because it is shelf-stable and has a wide plastic range. Which nutritional property is the main reason its use has been reduced?

  1. It has a very low smoke point and forms acrylamide even at room temperature
  2. It contains lactose, which causes allergic reactions in many consumers
  3. It is completely free of saturated fat and therefore too unstable for baking
  4. It contains trans fats that raise LDL cholesterol Correct answer.

Explanation

Partial hydrogenation creates trans fatty acids, which are associated with raised LDL cholesterol and lowered HDL cholesterol, so health guidance favours limiting them. Shortening is not a source of lactose, and its stability is not due to an absence of saturated fat.

Question 19Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

A baker whips egg whites for a sponge cake. Which practice gives the most stable foam?

  1. Whip in a clean, grease-free bowl at room temperature Correct answer.
  2. Add a little oil to the whites before whipping
  3. Use a bowl with traces of yolk to enrich the foam
  4. Whip cold whites in a plastic bowl rinsed with detergent

Explanation

Egg white foam depends on protein films at the air–water interface, and fat interferes with those films. A clean, grease-free bowl and room-temperature whites whip to a more stable foam than oily, yolky, or detergent-contaminated equipment.

Question 20Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Which bakery ingredient is a concentrated source of milk protein and calcium but also contains lactose?

  1. Cocoa butter
  2. Skimmed milk powder Correct answer.
  3. Vegetable shortening
  4. Cornflour

Explanation

Skimmed milk powder is dried milk solids and supplies milk protein, calcium, and lactose. Cocoa butter and vegetable shortening are fats, while cornflour is starch, so none of those is a dairy source of lactose.

Question 21Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Which part of a hen's egg supplies most of the fat that tenderises and enriches a bakery product such as brioche?

  1. The egg yolk Correct answer.
  2. The chalaza
  3. The shell membrane
  4. The egg white

Explanation

The yolk carries the egg's fat, along with emulsifying lecithin and yellow pigments, so it adds richness and tenderness to brioche and similar doughs. The white is mainly water and protein and contains almost no fat.

Question 22Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

A baker makes a sweet enriched dough with 25% sugar and finds the yeast works much more slowly than in a lean dough. Which explanation is most accurate?

  1. Sugar competes for water and raises osmotic pressure, slowing yeast activity. Correct answer.
  2. Sugar coats the flour and prevents gluten from forming.
  3. Sugar melts during baking and washes yeast out of the dough.
  4. Sugar lowers the dough pH and kills the yeast.

Explanation

A high concentration of sugar draws water towards the sugar molecules, raising osmotic pressure around the yeast cells and slowing their fermentation. A small amount of sugar feeds yeast, but excess sugar in a sweet dough can delay rising for this reason.

Question 23Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Flour starch must gelatinise for a cake crumb to set. Which conditions are needed for this change?

  1. Acid and salt at room temperature
  2. Water and heat, so starch granules absorb water and swell Correct answer.
  3. Freezing the batter before baking
  4. Dry heat above 100°C with no water

Explanation

Starch gelatinisation requires both water and heat: the granules absorb water, swell and lose their ordered structure, thickening the batter and helping set the crumb. Dry heat alone cannot gelatinise starch because water is needed for the granules to swell.

Question 24Bakery ingredients: flour, fats, sugars, eggs, leavening agents, dairy and nutrition

Commercial cake shortening often contains mono- and diglycerides. What do these emulsifiers do in the batter?

  1. They help fat and water stay mixed for a finer crumb. Correct answer.
  2. They inhibit yeast so the cake does not overproof.
  3. They strengthen gluten by forming disulphide bonds.
  4. They add a sour flavour to balance sweetness.

Explanation

Mono- and diglycerides are amphiphilic emulsifiers: one part associates with fat and the other with water, stabilising the fat-water dispersion and improving aeration. This gives a finer, more even crumb and better volume in cakes made with shortening.

Question 25Bakery tools, equipment, weighing, measurement and oven handling

In a bakery, what is the purpose of the tare function on a digital scale?

  1. To convert the displayed weight from grams into ounces
  2. To set the display to zero with an empty container on the pan Correct answer.
  3. To lock the display so the reading cannot change during weighing
  4. To calibrate the scale against a known test weight

Explanation

Tare sets the scale display back to zero while the empty bowl or container remains on the pan. The weight of the ingredient added afterwards is then shown directly, so the baker does not have to subtract the container weight by hand.

Question 26Bakery tools, equipment, weighing, measurement and oven handling

Which instrument is designed to measure the internal temperature of bread dough or a baked loaf?

  1. A sugar thermometer clipped to a syrup pan
  2. An infrared surface thermometer
  3. An oven dial thermometer fixed to the oven door
  4. An instant-read probe thermometer Correct answer.

Explanation

An instant-read probe thermometer is pushed into the centre of the dough or crumb to read the internal temperature. Oven dial thermometers and infrared guns read the oven air or the surface, not the inside of the dough.

Question 27Bakery tools, equipment, weighing, measurement and oven handling

Which piece of bakery equipment provides a warm, humid chamber where shaped dough rises at a controlled rate?

  1. A rotary rack oven
  2. A spiral mixer
  3. A dough sheeter
  4. A proofing cabinet Correct answer.

Explanation

A proofing cabinet holds a set warm temperature and high humidity so shaped dough rises predictably without drying out. It is distinct from mixers, sheeters and ovens, which perform other jobs in the bakery.

Question 28Bakery tools, equipment, weighing, measurement and oven handling

A recipe written for a CHSE bakery practical states a baking temperature of 425 °F. Which Celsius setting should the baker use on the oven dial?

  1. 220 °C Correct answer.
  2. 200 °C
  3. 190 °C
  4. 205 °C

Explanation

The conversion formula is °C = (°F − 32) × 5/9. For 425 °F this gives (425 − 32) × 5/9 ≈ 218 °C, which bakers set as 220 °C on an oven dial. A setting of 200 °C would be about 392 °F, too cool for the stated recipe.

Question 29Bakery tools, equipment, weighing, measurement and oven handling

When a baker measures dry flour with a volume measuring cup, which technique gives a repeatable result close to the recipe value?

  1. Scoop the cup directly from the storage bin and shake off the excess
  2. Spoon the flour into the cup and level it with a straight edge Correct answer.
  3. Pack the flour firmly into the cup before levelling the top
  4. Fill the cup and tap it on the counter until the flour settles

Explanation

Flour settles and compacts when scooped or tapped, so volume measurement must be done by spooning flour loosely into the cup and levelling the top with a straight edge such as a palette knife. This gives a repeatable weight close to the recipe's intended value.

Question 30Bakery tools, equipment, weighing, measurement and oven handling

A bread formula uses 2.5 kg of flour at 60% water. How much water should the baker weigh?

  1. 1.5 kg Correct answer.
  2. 1.2 kg
  3. 2.5 kg
  4. 2.0 kg

Explanation

Baker's percentage expresses each ingredient as a percentage of the flour weight. Water at 60% of 2.5 kg flour is 0.60 × 2.5 = 1.5 kg. The same method would give 0.02 × 2.5 = 50 g for yeast at 2%.

Question 31Bakery tools, equipment, weighing, measurement and oven handling

Why is steam injected into the baking chamber during the first minutes of a bread bake?

  1. Steam raises the oven temperature well above the set value
  2. Steam adds moisture to the crumb and increases final loaf weight
  3. Steam browns the crust faster by caramelising surface sugars
  4. Steam keeps the crust pliable so the loaf can expand before the crust sets Correct answer.

Explanation

Steam injected at the start of baking keeps the loaf surface moist and elastic. The dough can then expand fully, producing good oven spring, before the crust sets and browns; a dry oven sets the crust early and limits volume.

Question 32Bakery tools, equipment, weighing, measurement and oven handling

A baker is loading loaves into a hot deck oven. Which practice gives the most even bake?

  1. Load slowly with the door open so the bake can be watched
  2. Space the loaves evenly, load quickly and close the door to limit heat loss Correct answer.
  3. Arrange the loaves touching each other so more fit on the deck
  4. Place all loaves on one side and leave the other half empty

Explanation

Even spacing allows hot air to circulate and gives each loaf similar heat exposure, while loading quickly and closing the door limits the temperature drop. A large drop in oven heat causes pale, unevenly baked bread.

Question 33Bakery tools, equipment, weighing, measurement and oven handling

A baker has 5.5 kg of proved dough and wants rolls of 180 g each. How many whole rolls can be scaled, and how much dough remains?

  1. 29 rolls with 280 g left over
  2. 30 rolls with 100 g left over Correct answer.
  3. 31 rolls with 20 g left over
  4. 30 rolls with no dough left over

Explanation

Divide the total dough weight by the piece weight: 5,500 g ÷ 180 g = 30 with a remainder. Thirty whole rolls use 5,400 g, leaving 100 g. Portioning to whole pieces matters because a part roll cannot be baked as a standard unit.

Question 34Bakery tools, equipment, weighing, measurement and oven handling

A tray of bread is browning much faster at the back of a deck oven than at the front. What is the best corrective action during baking?

  1. Increase the total bake time by about ten minutes
  2. Move the tray to another deck and keep exactly the same heat setting
  3. Rotate the tray and, if needed, lower the top heat, because the rear of many deck ovens runs hotter Correct answer.
  4. Open the damper fully and keep the oven door slightly ajar

Explanation

Many deck ovens are hotter at the back, so a tray can brown unevenly. Rotating the tray part-way through and lowering the top heat when the crust colours too fast evens the bake; opening the door wide or simply extending time dries the loaf.

Question 35Bakery tools, equipment, weighing, measurement and oven handling

Which type of bakery oven carries trays on racks that rotate through a single heated chamber?

  1. A convection oven
  2. A microwave oven
  3. A deck oven
  4. A rotary rack oven Correct answer.

Explanation

A rotary rack oven, also called a reel oven, mounts trays on a rotating carousel so each tray passes through the same heated chamber. This gives even baking without the baker turning or moving trays during the bake.

Question 36Bakery tools, equipment, weighing, measurement and oven handling

Before mixing, why does a baker pass dry ingredients such as flour through a sieve?

  1. To increase the dough's water absorption
  2. To weigh the flour more accurately
  3. To break up lumps and remove coarse foreign matter Correct answer.
  4. To heat the flour to baking temperature

Explanation

Sieving breaks up compacted lumps, aerates the flour and helps trap coarse particles or foreign matter before mixing. It does not replace weighing, because a sieve cannot measure the mass of flour.

Question 37Bakery tools, equipment, weighing, measurement and oven handling

Which hand tool is designed for lifting and cutting dough on the bench and for scraping the work surface clean?

  1. A palette knife
  2. A balloon whisk
  3. A rolling pin
  4. A bench scraper Correct answer.

Explanation

A bench scraper has a broad, flat blade that can lift, fold and divide dough and scrape sticky remnants from the bench. It is a standard bakery tool for clean bench work and portioning.

Question 38Bakery tools, equipment, weighing, measurement and oven handling

A baker places a certified 500 g test weight on a digital scale and the display reads 485 g. What is the most appropriate action before weighing ingredients?

  1. Recalibrate the scale according to its manual Correct answer.
  2. Replace the test weight with a heavier one
  3. Continue weighing and add 15 g to every batch
  4. Tap the scale pan and re-read the display

Explanation

The scale is reading about 3% low, which would make every ingredient weight inaccurate. The baker should recalibrate the scale using the manufacturer's procedure and recheck it with the test weight before production.

Question 39Bakery tools, equipment, weighing, measurement and oven handling

When a baker measures water in a graduated measuring jug, where should the volume be read?

  1. At the top edge of the water column
  2. At the point where the water meets the spout
  3. From above, looking down into the jug
  4. At eye level, at the bottom of the meniscus Correct answer.

Explanation

Water forms a curved surface called a meniscus, and the correct volume is read at its lowest point. The jug should be on a level surface and the baker's eye should be level with the mark to avoid parallax error.

Question 40Bakery tools, equipment, weighing, measurement and oven handling

What is the main function of a dough retarder in a bakery?

  1. To hold proved dough at a warm, humid temperature
  2. To bake bread at a low temperature
  3. To slow yeast activity by holding dough at a cold temperature Correct answer.
  4. To mix dough at high speed

Explanation

A retarder is a refrigerated cabinet that holds dough at a controlled cold temperature, slowing fermentation and allowing production to be scheduled over longer periods. It is distinct from a proofer, which provides warmth and humidity.

Question 41Bakery tools, equipment, weighing, measurement and oven handling

A baker wants to check the true baking temperature inside a deck oven. Where should the oven thermometer be placed?

  1. On the centre of the deck, where the bread will bake Correct answer.
  2. On the control panel outside the oven
  3. Against the oven door glass
  4. Directly beside the flue outlet

Explanation

The thermometer should sit at the baking position in the centre of the deck so it records the temperature the bread actually experiences. Readings near the door, flue or outer panel can be misleading because of local heat loss or hot spots.

Question 42Bakery tools, equipment, weighing, measurement and oven handling

A bread formula uses 2 kg of flour and salt at 2% of the flour weight. How much salt should the baker weigh?

  1. 40 g Correct answer.
  2. 200 g
  3. 20 g
  4. 4 g

Explanation

Baker's percentage expresses salt as a percentage of the flour weight, so 2% of 2 kg is calculated as 0.02 × 2000 g. This equals 40 g of salt.

Question 43Bakery tools, equipment, weighing, measurement and oven handling

A probe thermometer reads 2 °C in an ice-water slurry at standard pressure. What does this show, and what should the baker do?

  1. It reads 2 °C low; adjust it to read 0 °C
  2. It is accurate; no adjustment is needed
  3. It reads 2 °C high; adjust it to read 0 °C Correct answer.
  4. It should be placed in boiling water instead

Explanation

An ice-water slurry at standard pressure is the 0 °C reference point. A reading of 2 °C means the thermometer is reading 2 °C high, so it should be adjusted to read 0 °C in the slurry before use.

Question 44Bakery tools, equipment, weighing, measurement and oven handling

A bread recipe has been developed for a deck oven and is now baked in a convection oven with the fan running. What adjustment is generally needed?

  1. Raise the temperature by about 20 °C and lengthen the bake
  2. Keep the same temperature and open the oven door
  3. Lower the temperature by about 15–20 °C and check earlier Correct answer.
  4. Turn off the fan for the entire bake

Explanation

Moving air in a convection oven transfers heat to the bread faster than still air in a deck oven. The baker should generally lower the set temperature by about 15–20 °C and begin checking for doneness earlier to avoid overbaking.

Question 45Food hygiene, sanitation, personal safety and workplace safety in the bakery

A baker returns from the washroom and is about to knead a batch of dough. Which action best prevents contamination of the dough?

  1. Rubbing the hands on a dry cloth kept beside the oven
  2. Using an alcohol hand rub as the only step before kneading
  3. Putting on gloves over hands that have not been washed
  4. Washing the hands with soap and running water before kneading Correct answer.

Explanation

Hands are the main route by which microorganisms reach dough. Soap and running water lift soil and transient bacteria from the skin, which a dry cloth, unwashed gloves or a sanitiser alone cannot do reliably.

Question 46Food hygiene, sanitation, personal safety and workplace safety in the bakery

Bacteria in bakery custard and cream fillings multiply most rapidly within which temperature range?

  1. 0 °C to 5 °C
  2. 5 °C to 60 °C Correct answer.
  3. 70 °C to 100 °C
  4. -18 °C to 0 °C

Explanation

Food-poisoning bacteria multiply fastest between about 5 °C and 60 °C, which is why cream and custard fillings must be held below 5 °C or served above 60 °C and never left standing in this range.

Question 47Food hygiene, sanitation, personal safety and workplace safety in the bakery

A baker must slice a ready-to-eat cream cake and then prepare raw chicken for the staff lunch. Which control is correct?

  1. Rinse the board under cold water between the two tasks
  2. Use the same board for both tasks and rely on later baking to kill bacteria
  3. Use separate colour-coded boards and clean and sanitise them between tasks Correct answer.
  4. Slice the cake first, wipe the board with a dry cloth, then cut the chicken

Explanation

Raw chicken carries pathogens such as Salmonella and Campylobacter that must never reach a ready-to-eat cake. Separate colour-coded boards plus cleaning and sanitising between tasks stop this cross-contamination, while a dry wipe or a cold rinse does not remove or kill the bacteria.

Question 48Food hygiene, sanitation, personal safety and workplace safety in the bakery

A stainless steel bench is covered with sticky dough residue before pastry work begins. What is the correct sequence of operations?

  1. Rinse the bench with warm water only
  2. Wipe the bench with a dry cloth and begin work
  3. Clean the bench with detergent and water, rinse it, then apply a food-safe sanitiser Correct answer.
  4. Sanitise the bench first, then rinse it and clean it with detergent

Explanation

Cleaning with detergent removes food soil and grease, and sanitising then reduces the microorganisms left on that clean surface. Sanitising before cleaning is ineffective because soil shields bacteria and prevents the sanitiser from reaching the surface.

Question 49Food hygiene, sanitation, personal safety and workplace safety in the bakery

Why should spilled flour in a bakery be swept up promptly?

  1. Flour attracts pests only after it has become damp and clumped
  2. Flour dust makes the oven thermostat give false readings
  3. Flour on the floor improves the grip of workers' shoes
  4. Flour dust can explode and spilled flour makes floors slippery Correct answer.

Explanation

Fine flour suspended in air is a combustible dust, and a cloud ignited by an oven burner or motor spark can cause a serious explosion. Flour on the floor also forms a slippery film that causes slips and falls, so spills must be swept up at once.

Question 50Food hygiene, sanitation, personal safety and workplace safety in the bakery

A baker is taking a tray of hot bread rolls out of a deck oven. Which procedure is safest?

  1. Use dry heat-resistant gloves and draw the tray out slowly Correct answer.
  2. Reach in with a dry cloth held loosely in one hand
  3. Wet a cloth with water and hold the tray with it
  4. Ask a coworker to hold the tray with bare hands

Explanation

Dry heat-resistant gloves insulate the hands while the tray is drawn out steadily, and the door can then be closed to protect others from the opening. A wet cloth conducts heat and produces scalding steam, and bare hands must never touch a hot tray.