Search Header Logo

Theory of bread

Authored by FARIDAH YASMIN

Specialty

Professional Development

Used 2+ times

Theory of bread
AI

AI Actions

Add similar questions

Adjust reading levels

Convert to real-world scenario

Translate activity

More...

    Content View

    Student View

5 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

1. Which type of yeast must be kept in the refrigerator?

A. Brewer’s yeast

B. Active dry yeast

C. Instant dry yeast

D. Compressed yeast or fresh yeast

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

2. The damper should be open while bread is ________ while baking.

A. Last

B. Half way

C. Beginning

D. Last five minutes

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

3. What is the function of water to the bread?

A. To give color

B. Keeping quality

C. To give taste to the product

D. Used to hydrate the flour during mixing

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

4. Which of the following ingredient is measurable using baker’s percentage?

A. Eggs

B. Flour

C. Sugar

D. Water

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

1. Why do we need to sieve the flour?

A. To aerates

B. To separate the bugs

C. To make the flour more light

D. To get flour more taste during baking time

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?