Fermented Enriched Dough Products

Fermented Enriched Dough Products

University

9 Qs

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Fermented Enriched Dough Products

Fermented Enriched Dough Products

Assessment

Quiz

Education

University

Medium

Created by

Stephen McFarland

Used 3+ times

FREE Resource

9 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

45 sec • 8 pts

Media Image

Enriched doughs are enriched with additional ingredients such as?

Eggs

Icing Sugar

Butter

Milk

Eggs

Sugar

Butter

Milk

Eggs

Self Raising Flour

Butter

Milk

Eggs

Water

Margarine

Milk

2.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

Croissants and Danish pastries are enriched in layers of?

Water Layers

Sugar Layers

Fat Layers

3.

FILL IN THE BLANK QUESTION

2 mins • 14 pts

The fat insulates the _____ _________, keeping the moisture level high during baking and giving a softer eating quality.

4.

MULTIPLE CHOICE QUESTION

1 min • 8 pts

Media Image

Identify the possible reasons for faults in yeast dough products that have a close texture?

Under-proved

Over-kneaded

Insufficient yeast

Oven too hot

Too much or too little water added

Over-proved

Over-kneaded

Insufficient yeast

Oven too hot

Too much or too little water added

Under-proved

Under-kneaded

Insufficient yeast

Oven too hot

Too much or too little water added

Under-proved

Over-kneaded

Insufficient yeast

Oven too cold

Too much or too little water added

5.

MULTIPLE CHOICE QUESTION

1 min • 7 pts

Media Image

State the possible reasons for faults in yeast dough products that has a coarse texture?

Uncovered

Over-proved

Insufficient kneading

Too much water

Too much salt

Uncovered

Over-proved

Insufficient kneading

Too much water

Too much sugar

Uncovered

Under-proved

Insufficient kneading

Too much water

Too much sugar

Uncovered

Over-proved

Insufficient kneading

Too little water

Too much salt

6.

MULTIPLE CHOICE QUESTION

45 sec • 2 pts

State how you finish Swiss buns?

Roll in cinnamon sugar

Dust with icing sugar

Dip in fondant icing

Brush with sugar glaze

7.

MULTIPLE CHOICE QUESTION

45 sec • 2 pts

Media Image

State how you finish hot cross buns?

Dust with icing sugar

Roll in caster sugar

Brush with sugar glaze while still hot

Dip in fondant icing

8.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

How long should cream filled products be stored in the fridge for and consumed?

6 Hours

12 Hours

24 Hours

30 Hours

9.

MULTIPLE CHOICE QUESTION

1 min • 5 pts

Which items can commonly cause an allergic reaction in enriched dough products?

Salt

Dairy products

Yeast

Nuts

Soya

Dairy Products

Gluten

Eggs

Soya

Yeast

Dairy products

Yeast

Nuts

Suagr

Soya

Dairy products

Yeast

Nuts

Soya

Water