FBP_CLASS

Which statement about short mix techniques is incorrect?

• Short mix technique replicates hand mixing.

• Short mix technique is suitable for lean dough with open crumbs.

• Dough mixed by short mix technique is developed and therefore requires a long bulk fermentation.

• Dough mixed by short mix technique is developed and therefore the dough does not require bulk fermentation.

What is the final opportunity for a baker to modify the strength of a slack dough if it does not hold together after mixing, as per the twelve steps of baking?

• Mixing
• Shaping
• Portioning
• Bulk fermentation

Which of the following tells you about bâtard is correct?

• Traditional bâtards are made with wheat flour.
• A bâtard is a loaf of French bread 6 to 12 inches long.
• appearance
• All

What is the typical result of using the short mix technique in making bread?

• Complex aroma and medium shelf life
• Regular crumb structure and bland flavour
• Irregular crumb structure and short shelf life
• Very creamy crumb colour with complex flavour and longer shelf life

When is osmotolerant yeast used?

• Fat content of the formula is above 12 %
• Fat content of the formula is below 12 %
• Sugar content of the formula is below 12 %
• Sugar content of the formula is above 12 %

How would you describe braided loaves?

• Egg wash after proofing
• Made from stiff dough
• Scored with a lame before baking
• Often made from egg-enriched dough
• Commonly made from one to xix individual strands of dough

What are some ways that bakers can improve the flavor and shelf life of bread produced through high-speed mixing without reducing the mixing speed?

• Add more driers
• Add moisturising agents
• Add dough conditioners and flavour enhancers
• Add tenderizing agents such as butter and sugar

What baked goods utilize cinnamon sugar, streusel topping, almond filling, and clear glaze in its production?

• Coffee cakes
• Danish pastry
• Enriched yeast-raised products
• All

What is the recommended doneness temperature in for rich dough breads?

• 5˚C to 60˚C
• 82˚C to 88˚C
• 116˚C to 118˚C
• None

The first step of the modified straight dough method involves the blending of the __________.

• water and flour
• milk, sugar, butter and four
• fats, sugar, eggs and flavouring
• yeast with part of the flour, water and sugar