Quiz: Preparing and producing bakery products

Contains secondary packaging (e.g. shipping containers, baskets, pallets).

• Primary packaging

• Secondary packaging

• Tertiary packaging

• All of the above

Basic equivalencies for volume measurements; 5 ounces (148 grams)

• 1 cup cake flour

• 1 cup bread flour

• 1 cup all-purpose flour

• 1 cup pastry flour

Also known as gluten dvelopment.

• Salt

• Flour

• Sugar

• Fats

The most versatile of the wheat flours, easy to find and easy to use.

• All-purpose flour

• Cake flour

• Bread flour

• Pastry flour

Basic equivalencies for volume measurements; 5 1/2 ounces (163 grams)

• 1 cup cake flour

• 1 cup bread flour

• 1 cup all-purpose flour

• 1 cup pastry flour

Before being added to your recipe, should be dissolved in lukewarm (between 100°F and 110°F) water or milk, to ensure its activity level.

• Active dry yeast

• Fresh yeast

• Instant yeast

• All of the above

Flour has higher protein content than its all-purpose cousin about 12%.

• All-purpose flour

• Cake flour

• Bread flour

• Pastry flour

Also known as "cake yeast" and "compressed yeast," comes in big blocks or smaller, individually packaged cubes.

• Active dry yeast

• Fresh yeast

• Instant yeast

• All of the above

Also known as shorten the gluten strands.

• Salt

• Flour

• Sugar

• Fats

Utilized for combining enriched dough, meaning dough that contains fat, sugar, and sometimes eggs and milk.

• Sponge dough method

• Straight dough method

• No time dough method