HomeMaking Arts- Bread and Pastry Production

It is made of yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts of butter or margarine.

• Croissant

• Patisserie

• Gluten

• Danish Pastry

2. Croissant was originally developed in ___.

• USA

• Austria

• France

• Mexico

3. The following are the effects of sugar to pastry products EXCEPT:

• increases crust and white crumb color

• hardens crumb

• adds sweetness

• makes product moist

True or False. Yeast is a non-living organism.

• True

• False

The following are the varieties of yeast EXCEPT:

• Creamed

• Compressed

• Dried

• Powdered

True or false. All unleavened breads are flatbreads, but flatbreads aren't all unleavened.

• True

• False

Yeast-based doughs that contain butter, cream, some kind of fat or eggs are known as ___.

• Rich doughs

  .

• Unleavened doughs

• Sour doughs

• Laminated doughs

Muffins are examples of ____.

• Quick breads

• Unleavened breads

• Laminated breads

• Lean-yeast breads

These are enclosed areas where the molded dough is placed to prove.

• Rolling machineries

• Deck/Rack ovens

• Proofer/retarders

• Kneaders

Sophia is baking a chocolate moist cake in the oven. What is the correct temperature and time allotment required for her cake to be cooked?

• 232^o Celsius; 30-40 minutes

• 176^o Celsius; 45-60 minutes

• 232^o Celsius; 45-60 minutes

• 240^o Celsius; 30-40 minutes