CONOCER Elaboración de Productos de Pastelería (EC1286, Mexico)

A pastry cook arrives for the shift wearing small stud earrings. What does EC1286 Element 1 (E4051) require?

• AKeeping them, since the cofia covers the ears
• BKeeping them if they are gold or surgical steel
• CRemoving them before entering the production area
• DKeeping them if the cook also wears a cubrebocas

NOM-251-SSA1-2009 lets food preparers cover facial hair with protective gear. What does EC1286 require of the pastry cook's facial hair?

• ANo beard, and a trimmed mustache
• BA short beard, as long as it is covered by a beard net
• CA beard of any length, if the cubrebocas covers it
• DNo beard and no mustache of any kind

What does EC1286 say about makeup for the pastry cook in the production area?

• ALight makeup is allowed if it is waterproof
• BMakeup is allowed under the cubrebocas
• CMakeup is allowed if the cook wears gloves
• DNo makeup is worn (sin maquillaje)

Besides the uniform, which three items does EC1286 require the pastry cook to wear when presenting to the production area?

• AGloves, an apron and safety goggles
• BA cofia, gloves and a probe thermometer
• CA cofia, a cubrebocas and a gafete
• DA gafete, oven mitts and rubber boots

What condition does EC1286 set for the pastry cook's uniform?

• AAny clean white clothing the cook brings from home
• BThe uniform the company provides, free of tears and stains
• CThe company uniform, with stains accepted if they are only on the back
• DA dark uniform, so that flour and cream marks do not show during the shift

How does EC1286 define the handwashing that the pastry cook must perform?

• AWashing for exactly 20 seconds, always scrubbing with a nail brush
• BUsing alcohol gel instead of soap and water, to save time at the sink
• CWashing only before handling dough or fillings directly by hand
• DFollowing the handwashing procedure set by the company

A pastry cook has short nails with pale pink polish. What does EC1286 require?

• ANothing, because the nails are short
• BRemoving the polish, since nails must be short and unpainted
• CWearing gloves over the polished nails
• DNothing, because pale polish does not show on cakes

What does EC1286 require the pastry cook to wear when cleaning the work area during station preparation (E4051)?

• AOnly the cofia and cubrebocas used for production
• BOven mitts and safety goggles
• CBoots or non-slip footwear, an apron or gown, and a net
• DA back-support belt only

Which surfaces does EC1286's work-area cleaning criterion list for scrubbing, rinsing and sanitizing?

• AOnly the work table, since the other surfaces never touch the cakes
• BThe work table and the ceiling directly above it
• COnly the floors, since the table is sanitized during production
• DThe work table, floors, walls and drains (coladeras)

Which cleaning products does EC1286 have the pastry cook use to scrub the work area?

• AHousehold bleach mixed at double strength, to be on the safe side
• BHot water only, so that no chemical ever touches the work table
• CWhatever product is left over from the previous shift's cleaning
• DChemicals authorized by the company's cleaning protocol

Which sequence matches EC1286's work-area cleaning criterion?

• AScrub, rinse off all chemical residue, sanitize, then air-dry
• BSanitize, scrub, rinse, then dry thoroughly with a clean towel
• CScrub, sanitize, rinse the sanitizer off, then dry with a towel
• DRinse, sanitize, scrub, then leave to dry at room temperature

During station preparation (E4051), how long does EC1286 have the cook immerse washed utensils in sanitizing solution?

• AAt least 2 minutes, with no upper limit
• BAt least 30 seconds and no more than 2 minutes
• C10 to 15 minutes
• D5 seconds, then rinse immediately

During utensil washing, how does EC1286 have the cook remove baked-on bread residue from the trays (charolas)?

• ABy burning it off in a hot oven
• BBy soaking the trays overnight in sanitizer
• CWith a spatula
• DWith a steel scouring pad only

How are the carros espigueros sanitized under EC1286?

• AThey are immersed in the sink with the small utensils
• BThey are sprayed with sanitizing solution and left to air-dry
• CThey are wiped with a dry cloth only
• DThey are sanitized with steam from the oven door

What is a carro espiguero according to EC1286's glossary?

• AA cooling rack used only after baking, to cool cakes before they are decorated
• BA spiked roller used to dock sheets of dough before they are baked
• CA rack trolley for dough and shaped bread, for proofing and mainly baking
• DA wheeled cart used to carry bakery waste out to the outdoor container

What is the first step in washing the bakery's process equipment under EC1286?

• ASpraying sanitizer over the running machine
• BTurning the equipment off before starting to clean it
• CRemoving the mixer bowl while the motor is still on
• DScrubbing the motor housing with water and detergent

After switching off the mixer and before washing it, what does EC1286 have the cook verify?

• AThat its interior is free of raw material
• BThat its warranty sticker is intact
• CThat the bowl is still warm from use
• DThat the speed dial is set to the highest speed

Which parts does EC1286 have the cook remove from the mixer (batidora) to wash them?

• AThe motor and the control panel
• BThe power cord and the plug
• CThe belt (cinturón) and the pin (perno)
• DThe bowl (cazo) and the paddle, whisk or hook

What precaution does EC1286 require when the pastry cook rinses the bakery's process equipment?

• AUsing water hotter than 80 °C
• BAvoiding wetting its electrical parts and devices
• CLeaving it connected so the motor dries the parts
• DRinsing it with sanitizer instead of water

Which parts of the bakery department's refrigeration and freezer chambers does EC1286 have the cook scrub?

• AOnly the door handles and the rubber door gaskets
• BOnly the shelves that hold the finished cakes
• CThe compressor coils and the evaporator fan blades
• DFloors, walls, drains and shelves

How does EC1286 have the pastry cook verify that the bakery's process equipment works?

• AAfter production, by reading the entries in the maintenance log
• BOnce a week, by asking the maintenance team to test each machine
• CBy starting production and watching whether the first batter mixes
• DBefore production, by plugging it in to confirm it runs

Which behavior reflects EC1286's 'Responsabilidad' attitude in Element 1?

• ASkipping the cleaning of drains when production is running late
• BFollowing the company's cleaning and verification protocols
• CUsing a stronger chemical than the protocol allows, to save time
• DLeaving the equipment check to the next shift

A company's handwashing procedure must also meet NOM-251-SSA1-2009 (5.12.4). Which step does that norm include?

• ADrying the hands on the apron or a shared cloth towel
• BUsing soap kept in an open bowl beside the sink
• CDrying with disposable towels or a hot-air dryer
• DRinsing the hands in a shared basin of standing water

EC1286 is set at Nivel 3 of the Sistema Nacional de Competencias. What does the standard say that level involves?

• AOnly routine tasks, carried out under direct, step-by-step instruction from a supervisor
• BSetting the company's commercial strategy and deciding its whole product range
• CLeading research and development of new baking technologies for the industry
• DRoutine and unpredictable work, a superior's instructions, and supervising others

Under NOM-251-SSA1-2009 5.12.5, what applies to a pastry cook who wears disposable gloves?

• AGloves remove the need to wash hands for the rest of the shift
• BDisposable gloves may be reused all day if they are rinsed
• CGloves are needed only when the cook handles money at the counter
• DGloves must be clean and intact, and hands are still washed first

Why does EC1286 require rinsing surfaces with clean water until no chemical residue remains before sanitizing?

• ALeftover cleaner can contaminate cakes and weaken the sanitizer
• BResidue makes the floors less slippery, which slows the cleaning down
• CThe sanitizer only works on surfaces that are still warm from rinsing
• DRinsing thoroughly replaces the need to sanitize the surfaces afterwards

In EC1286 Element 2 (E4052), when does the pastry cook wash their hands for cake production?

• ABefore starting the cakes, following the company's procedure
• BOnly after the finished cakes have been boxed for sale
• COnly if the cook has cracked or touched raw eggs
• DOnly when changing from one pair of gloves to another

Before adding ingredients to the mixer, what does EC1286 require the cook to verify?

• AThat the mixer is running at low speed
• BThat the bowl is chilled
• CThat the mixer is switched off
• DThat the paddle is already turning

According to EC1286, what governs the order, quantity and time in which ingredients go into the mixer?

• AThe cook's own experience with similar cakes
• BThe mixer manufacturer's manual
• CThe recipe or ficha técnica
• DVerbal instructions given at the start of the shift

Where does EC1286 have the cook fit the whisk, paddle or hook when programming the mixer?

• AOnto the mixer's belt (cinturón)
• BOnto the mixer's pin (perno)
• CInside the bowl, before the bowl is mounted
• DOnto the motor shaft underneath the bowl

How is the mixer bowl (cazo) mounted according to EC1286?

• AScrewed onto the mixer's pin (perno) until it is tight
• BSet loosely under the attachment, so that it can move freely
• CClamped to the work table next to the mixer for stability
• DHooked onto the mixer's belt (cinturón) until centered

How does EC1286 have the cook set the mixing speeds and time?

• AAlways at the highest speed, for maximum volume
• BAccording to the type of mixer being used
• CAt one fixed speed for every product
• DBy watching the batter, with no set time

A ficha técnica calls for whipping eggs and sugar into a light foam for a sponge. Which mixer attachment is normally used?

• AThe whisk (globo)
• BThe dough hook (gancho)
• CThe paddle (pala or paleta)
• DNo attachment; whipping is done by hand

Which mixer attachment would be the wrong choice for a cake batter because it is designed to knead dough?

• AThe whisk (globo)
• BThe paddle (paleta)
• CThe dough hook (gancho)
• DThe bowl scraper

For a butter-based cake, the ficha técnica says to cream butter and sugar before adding the eggs. Which attachment is usually used for creaming?

• AThe dough hook (gancho)
• BThe paddle (paleta)
• CNo attachment; creaming is done in the oven
• DThe whisk only, at the lowest speed

How does EC1286 have the cook prepare the mould before pouring in the batter?

• ARinsing it with cold water and leaving it wet so the batter slides
• BDusting the inside with granulated sugar only, with no fat
• CGreasing it with butter or fat and lining it with baking paper
• DLining it with aluminum foil and leaving out any fat or paper

How much batter goes into each mould under EC1286?

• AEnough to fill each mould right up to the brim
• BHalf of each mould, estimated carefully by eye
• CWhatever is left in the bowl, shared out evenly
• DThe weight (gramaje) set in the ficha técnica

Which EC1286 product criterion is most directly protected by filling each mould to the ficha técnica's weight?

• AThe unmoulded cake bread matches the mould's shape and height
• BThe cake box is the one named in the ficha técnica
• CThe raw materials are stored under PEPS at closing
• DThe work table is left to dry at room temperature

How does EC1286 have the cook take the filled moulds to the oven?

• ACarried one at a time by hand straight into the oven
• BStacked directly on top of one another
• CPlaced on a tray and then on the carro espiguero
• DPlaced on the floor beside the oven until it is ready

What protection does EC1286 require while the cook operates the oven?

• AGloves or a baking hook (gancho)
• BA damp kitchen cloth
• CBare hands, working quickly
• DThe apron folded over the hand

According to EC1286, when does the cook put the moulds with batter into the oven?

• AAs soon as the oven is switched on, so the batter heats with it
• BAfter the batter has rested for an hour at room temperature
• CWhen the carro espiguero is full, whatever the oven's temperature
• DOnce the oven has reached the temperature required by the ficha técnica

When does EC1286 have the cook take the cake bread out of the oven?

• AAs soon as the top starts to brown, whatever the time
• BAfter a fixed 20 minutes, the same for every product
• CWhen the next batch is ready and waiting to go in
• DWhen the ficha técnica's baking time has passed

A batch of cake bread was loaded before the oven reached its set temperature. What result is most likely?

• AA darker, crisper crust than usual
• BPoor rise, with a heavier, denser crumb
• CA perfectly level top with no effect on volume
• DA cake that finishes baking faster than the ficha técnica says

Several cakes come out peaked and cracked in the center. Which cause fits this defect?

• AThe moulds were greased and lined correctly
• BThe oven was too hot, or there was too much leavening
• CThe cakes were left to cool before unmoulding
• DThe batter was weighed exactly to the ficha técnica

A cake bread sinks in the middle soon after it comes out of the oven. Which cause fits this defect?

• AThe oven door was opened too early, or the cake was underbaked
• BThe mould was greased and lined with baking paper before filling
• CThe cake was placed on the carro espiguero straight after baking
• DThe oven reached the ficha técnica's temperature before loading

Which set of product criteria does EC1286 apply to the unmoulded cake bread (pan para pastel desmoldado)?

• AIt weighs exactly one kilogram and has cooled completely on the rack
• BIt is at least 10 cm tall, whatever the size of the mould that was used
• CIt is decorated, boxed and labelled so that it is ready for sale
• DIt matches the mould's shape and height, with uniform color and porosity

How does EC1286's glossary describe 'color uniforme' in the baked cake bread?

• AA white surface with no browning anywhere on the bread
• BA dark brown color on the edges and a paler center
• CAny color at all, as long as frosting will cover it
• DThe yellow, golden or reddish color left by baking