Food and bake theory 2
Authored by Tanabro Campbell
Education
University
Used 2+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
You must ___ all liquids to activate the yeast.
Freeze
Cool
Warm
Shake
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
If combining yeast with other dry ingredients heat the liquids to__?
105°-115°
120°-130°
75°-85°
150°
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
When is fermentation used in baking?
When making baked goods utilizing yeast
To finish the edges of a pie crust.
When making cookies, buttercream frosting and butter based cakes.
When whipping eggs or creams.
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
All are general objectives in mixing batters and dough except?
Uniform distribution of ingredients.
Minimum loss of the leavening agent.
Optimum blending or development or prevention of gluten.
To make it dry.
5.
FILL IN THE BLANK QUESTION
2 mins • 1 pt
An unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like a dough.
(a)
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Wet ingredients such as butter and dry ingredients such as sugar are mixed together separately in order to yield desired baking results. Which baking Methoda is described above.
The All-One-Method
The Creaming Method
The Rubbing Method
The Beating Method
7.
OPEN ENDED QUESTION
3 mins • 1 pt
What does the term baking means?
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