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TLE 9 Bread and Pastry Production

Authored by CRISTINE WASIL

Education

9th Grade

Used 11+ times

TLE 9 Bread and Pastry Production
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20 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Provide Structure of the Bakery and Pastry Products

Leavening Agent

Fats

Egg

FLour

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

It is usually a dry decorative cookie or biscuit added to any dessert to make it crunchy

The Main Item Component

The Sauce Component

The Garnish Component

The Crunch Component

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Tina is instructed to measure 2tsp. Of baking soda in the preparation of ingredients for cookies. Which of these tools is the right to use?

A.Measuring cup (liquid)

B. Measuring spoons

C. Measuring cup (dry)

D. Scale

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

_____________ are treated as continuations of the dining experience, not simply as an unrelated sweet course tacked on at the end.

Plating styles

Petit four

Dessert Menus

Baking

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Buffet dessert should have a smaller portion

TRUE

FALSE

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

This emphasizes the visual and creative expressions of a dessert continue to bring customers back.

To complement the venue’s theme

To make a dessert that is affordable in the terms of the restaurant

To complement the venue’s theme

To make the customer satisfied

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

It means ensuring that the right quantity of food is prepared and served every time a customer orders a menu item. Dishes can be served in different profile.

Portion control

Serving

Packaging

Cutting

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