Post-Test

What is the role of fat ingredients?

• Gluten development

• Food for the yeast

• Shorten the gluten strands

• Risen the dough

The first stage of beaten egg white will have comparatively large bubbles.

• Soft peaks

• Foamy

• Stiff peaks

• Dry peaks

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

• True

• False

Iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets.

• Salé ("salted")

• Glacé ("glazed")

• Sec ("dry")

Dainty biscuits, baked meringues, macaroons, and puff pastries.

• Salé ("salted")

• Glacé ("glazed")

• Sec ("dry")

What is the role of yeast ingredients?

• Gluten development

• Food for the yeast

• Shorten the gluten strands

• Risen the dough

Knead until smooth, to ensure all ingredients are well mixed and wrap the dough in plastic wrap until further use.

• Rubbing method

• Foaming method  

• Straight method

• Creaming method

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

• Soft peaks

• Foamy

• Stiff peaks

• Dry peaks

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

• Active dry yeast

• Fresh yeast

• Instant yeast

What is the role of flour ingredients?

• Gluten development

• Food for the yeast

• Shorten the gluten strands

• Risen the dough