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Bakery skills/methods/processes

Authored by Paul Garbett

Fun

1st - 3rd Grade

Used 5+ times

Bakery skills/methods/processes
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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the one process you WOULD perform with a BFP dough that you wouldn't with an MDD or CBP dough

Rest the dough for 5 minutes

Let the dough prove for 1 hour at room temperature

Steam the product

Scale the dough

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What comes LATEST in the dough making process?

Scaling the dough

Resting the dough

Shaping the product

Getting the tin or tray ready

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Which takes longer to bake?

Soft breaded product

Crusty breaded product

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Which takes longer to cool before packing?

Soft breaded product

Crusty breaded product

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Do Cake mixes all mix for the same time?

Yes

No

6.

MULTIPLE CHOICE QUESTION

0 sec • Ungraded

What is your favourite product to produce?

Bread

Cake

Pastry

Doughnuts

Meringue

7.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

Which type of dough on the level 2 course takes a little longer to mix?

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