烘焙榮譽證

1) 解釋全麥麵粉及白麵粉在營養價值上的差異。

2) 描述酵母在製麵包上的效果。

3) 說出舊約及新約各一個曾提及發酵的事件。

4) 製作全麥麵包(可以是小麥、黑麥或燕麥等)。

5) 製作下列其中兩項︰

a) 有酵餅
b) 無酵麵包
c) 麵包條
d) 麵包圈
e) 菜包

6) 解釋為何應避免使用發粉及梳他,並且奶、糖及蛋的混合物會對健康有害。

7) 說出在蛋糕快完成時應怎樣試味,並如何防止它下陷。

8) 製作下列其中兩項︰

a) 任何基本材料製作的蛋糕 (任何味道)
b) 由即製現成材料製作的蛋糕 (任何味道)
c) 水果或硬殼果蛋糕
d) 海棉蛋糕

9) 下列每個類別各製一個餡餅

a) 焗的,附有任何生果包括檸檬
b) 非焗的(只焗餡餅皮)、新鮮生果、o者哩等

10) 焗製食譜上的一款曲奇餅,並一款冷凍曲奇。盡可能採用健康材料如水果、燕麥、硬殼果等。

11) 製作一本食譜用來製作上述所種食物,並找到有多少個只需用水果,而少用糖。

 

Level 1

English Version:

1. Explain the difference in food value between whole wheat flour and white flour.

2. Describe the effects of yeast in bread making.

3. Give one Old Testament and one New Testament incident where leavening is mentioned.

4. Prepare whole grain bread (can be wheat, rye, oatmeal, etc.)

5. Prepare two of the following:
a. Yeast biscuits
b. Unleavened bread
c. Bread sticks
d. Bagels
e. Vegetable bread

6. Explain why the use of baking powder and soda should be avoided and why the mixture of milk, sugar, and eggs is harmful to health.

7. How do you test a cake for being done? How do you keep a cake from “falling”?

8. Prepare two of the following:
a. Cake from basic ingredients (any flavor)
b. Cake from a cake mix (any flavor)
c. Fruit or nut cake or loaf cake
d. Sponge cake

9. Make one pie in each of the following categories:
a. Baked, any fruit including lemon
b. Unbaked (baked pie shell only), fresh fruit, gelatin, etc.

10. Make and bake one recipe of cookies. Make one recipe of refrigerator cookies. It is preferable to use wholesome ingredients such as fruit, oatmeal, nuts, etc.

11. Prepare a recipe file for all the items required above and any others desired. See how many recipes you can find using fruit without large amounts of sugar.

 

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