
BPP Q1
Quiz
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Other
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Professional Development
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Practice Problem
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Medium
ANGELA CSY
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Enhance your content in a minute
15 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
flour that has 10-11 % gluten content
All purpose flour
Cake flour
Bread flour
Almond flour
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
it gives structure to the baked products
egg
salt
baking powder
flour
3.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
____ also known as sodium chloride
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
the following leavening agents are in below , except one.
salt
baking powder
baking soda
yeast
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
also the name for the first rise of yeast dough.
fermentation
proofing
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Generally, a mixture of flour, eggs and dairy that is thin enough to pour or thick enough to scoop
Dough
Batter
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Process of modifying sugar into a liquid with heat. Final product will be a shade of amber or golden brown.
caramelize
proofing
pouring
scalding
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