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Bakery Knowledge Study Guide - Exam Preparation, Exams of Advanced Education

Western Washington University (WWU)Advanced Education

This study guide provides a comprehensive overview of essential bakery knowledge, covering various aspects of bakery operations, product types, customer service, safety protocols, and quality standards. It includes definitions of key terms, descriptions of bakery processes, and practical tips for bakery workers. The guide is particularly useful for individuals preparing for bakery-related exams or seeking to enhance their understanding of bakery practices.

Typology: Exams

2024/2025

Available from 12/07/2024

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BAKERY KNOWLEDGE STUDY GUIDE-EXAM
PREPARATION
Types of mini cakes - --1. Buttercream mini cakes ( buttercream iced with
buttercream flowers and borders)
2. Mini cakes (Whipped topping , Fudge cream cheese)
3. Specialty mini cake (fondant, ganache, basic charter, or themed)
4. Signature mini cake (signature cake design, toy added, sculpted, or shaped)
5. Holiday Specialty mini cake ( any holiday character themed mini cake)
6. Special edition mini cakes ( mini versions of special edition 1/4 sheet cakes)
Strategic Task - --task you should excel at in order to help us execute our
strategy
Strategic Task for Fresh Departments - --Service, Quality Products, Dynamically
Sell
Bakery Clerk - --primary salesperson in the bakery.
KPI - --Key performance Indicator
Hold Harmless Agreements - --Remain on file for six years after the customer
picks up his or her cake.
(FPR) Fresh Production and Replenishment - --maintains the Bakery's quantity
on hand and prints labels for Bakery products
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Download Bakery Knowledge Study Guide - Exam Preparation and more Exams Advanced Education in PDF only on Docsity!

BAKERY KNOWLEDGE STUDY GUIDE-EXAM

PREPARATION

Types of mini cakes - --1. Buttercream mini cakes ( buttercream iced with buttercream flowers and borders)

  1. Mini cakes (Whipped topping , Fudge cream cheese)
  2. Specialty mini cake (fondant, ganache, basic charter, or themed)
  3. Signature mini cake (signature cake design, toy added, sculpted, or shaped)
  4. Holiday Specialty mini cake ( any holiday character themed mini cake)
  5. Special edition mini cakes ( mini versions of special edition 1/4 sheet cakes) Strategic Task - --task you should excel at in order to help us execute our strategy Strategic Task for Fresh Departments - --Service, Quality Products, Dynamically Sell Bakery Clerk - --primary salesperson in the bakery. KPI - --Key performance Indicator Hold Harmless Agreements - --Remain on file for six years after the customer picks up his or her cake. (FPR) Fresh Production and Replenishment - --maintains the Bakery's quantity on hand and prints labels for Bakery products

Supply Chain Workbench - --generates daily production quantities based on sales forecast, auto-replenishes some Bakery items and ingredients, and shows forecasted sales items GTINs - --Global Trade Identification Numbers Store Display Planning - --view and edit the weekly sales forecast, plan displays based on your upcoming ad, and order signs to support your displays Sales - --should be the focus of the Bakery department and the driver for improving your P & L. SKU - --a one to seven digit number Publix assigns to every product your store carries. SKUs - --track item movement and history, order product, and order shelf tags. Email Priority - --Blue (urgent) Red (Critical) Yellow (Important) None ( day-to- day , informal) Bakery Items to donate - --Non refrigerated packaged products that is past its sell by date Front page feature - --Picture of a Bakery item with a detailed description on the front page of the Weekly ad Brown Sale Tags - --items that are organic products or products made with organic ingredients

Types of Products - --1. Fresh baked product

  1. RTU (Ready to Use)
  2. WIP (Work in Progress) CPG (Consumer Packaged goods) Inappropriate Images - --any portrait, photograph, or drawing containing nudity, unclothed bikini cakes, copyright (c) registered (R) or trademarked (TM) images unless granted permission Blood borne Pathogens - --Disease causing microorganisms carried in an infected individuals blood or other bodily fluids PASS - --Pull Aim Squeeze Sweep Controlling a grease fire - --Grease fires must be controlled by activating the fixed fire suppression system (ANSUL) located above most flat stoves and all Deli fryers. Confidential information about co workers - --work schedules, break schedules, or phone numbers 12 foot/ 18 inch rule - --All product must be stored no higher than 12 feet from the ground and no closer than 18 inches from a fire sprinkler

Botulism - --Storing products in open metal can containers increases the growth of the bacteria that cause botulism Five elements of a decorated cake - --1. Top border 2. Side Trim 3. Bottom Border 4. Central decoration 5. Greeting Cake Types - --A. regular price B. regular price plus additional fee C. regular price plus additional fee (a higher fee than type B) D. specific PLU for pricing Standard Amount of Roses - --mini cake: 1 rose 7" layer: 3 roses 8" layer: 4 roses 9" layer: 7 roses 1/4 sheet: 5 roses 1/2 sheet: 9 roses 3/4 sheet: 12 roses full sheet: 15 roses Storing (Frozen Cakes) - --Store the cakes in your Bakery's freezer within 15 minutes after they are unloaded from the truck. Preparing layers from RTU sheet layers - --You need enough sheets cakes to make 3 round layers for a birthday cake size Setting up and Icing 8" layer decorated cake - --12 oz. of aerated buttercream Setting up Ice Cream Cakes - --Any variety of Publix Premium ice cream may be used. In 1/4 Sheets we would use 3/4 gallons.

Fermentation - --Chemical changes within an organic compound due to the production of carbon dioxide gas by a leavening product, either yeast or chemicals. Gluten - --The mixture (in wheat flour) of protein and water, which forms a rubbery mass that gives the strength and elasticity to the dough during bread making. Proofing - --The final fermentation period, after forming and before baking, which usually takes place in a proof box with controlled heat and humidity. Ratio - --The expression of the relationship beteen 2 numbers. As example is Windowpane test or windowpanning - --A test to determine wheter or not gluten has developed. Three components that work together to create breads and rolls that meet Publix quality standards. - --1. Ingredients

  1. Leavening Agents
  2. Water Water - --Water's main function is the hydration of dry materials. Hydration is the key that unlocks functionality of flour, yeast, and yeast, and other ingredients. Water combined with wheat proteins makes gluten formation possible. Flour - --Flour is the most basic ingredient in bread making. It provides the structure or framework of baked goods. It also contributes to the volume, crust color, crumb color, grain, texture, and taste of finished products.

Cell structure (of bread) - --The internal cell structure of the bread/roll should be consistent in size and shape and should be evenly distributed through out the bread. Under proofed - ---have small loaf volume -have reddish crust color -be bursting on the side -have an undesirable flavor Wrinkled bread - ---there was too much moisture -the dough was too young and not aged correctly -the dough was under baked Ideal proof box temperature and humidity - --Proof box temperature should be between 100 and 110 degrees and the humidity between 80 and 85 percent. Sheeter Setting for Baguettes - --Blade guides: 7 slots from the center on each side Pressure plate: 7 Back Roller: 7 Finished shape should be 15" long Finished Specification: Chicago Italian - --width: 6 inches height, 4 inches Authorized Products for Bakery - --Grease Cutter Positive, Ultra Deli Detergent, Q San 10.0 and Glass Cleaner