PRE-TEST

Liquid will start to leak out within a fairly short period of time, and the whites will collapse.

• Foamy

• Soft peaks

• Stiff peaks

• Dry peaks

What is the role of flour ingredients?

• Food for the yeast

• Risen the dough

• Shorten the gluten strands

• Gluten development

For most desserts, all the components are prepared well in advance.

• True

• False

What is the role of yeast ingredients?

• Food for the yeast

• Risen the dough

• Shorten the gluten strands

• Gluten development

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

• All purpose flour

• Cake flour

• Pastry flou

• Bread flour

Before being added to your recipe, should be dissolved in lukewarm.

• Active dry yeast

• Instant dry yeast

• Fresh yeast

• All of the above

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

• All purpose flour

• Cake flour

• Pastry flou

• Bread flour

Also known as "bread machine yeast" and "Rapid Rise," is more shelf-stable and tends to be more reliably.

• Active dry yeast

• Instant dry yeast

• Fresh yeast

• All of the above

What is the role of fat ingredients?

• Food for the yeast

• Risen the dough

• Shorten the gluten strands

• Gluten development

This method is the most used method for butter cakes, pound cakes, and most cookies.

• Foaming method  

• Rubbing method

• Creaming method

• Straight method