GWQ1

1.     What will happen if the dough is left at room temperature?

• a.     The dough will have a shortened shelf life.

• b.     The dough might result to over fermented.

• c. The dough will achieve its best form.

• d. Both a and b

• e. a, b, and c are possible to happen.

2.     Which is not part of the optimum attributes of a doughball?

• a.     Crumb quality is compact.

• b.     Soft, chewy, and bouncy texture

• c.     White crumb color

• d. all of the above

3.     This dough ingredient is responsible for fermentation and provides flavor.

(a)  

4.     True or False: The lower the dough temperature; the faster the fermentation process.

• TRUE

• FALSE

5.     Why do we need to follow the standard docking procedure?

• a.     To remove excess corn meal

• b.     To achieve the right shape of the dough

• c.     To release entrapped air

• d. Both b and c

6.     What will happen if chilled lasagna noodles are used during cooking.

• a.     Tough noodles

• b.    Soggy noodles

• c.     Firm noodles

• d. Both a and b

7. 7. What causes soggy lasagna noodles?

• a. Prolonged cooking time.

• b. Noodles not drained immediately.

• c. Over rinsing.

• d. Both a and b.

• e. a, b, and c.

8. 8. Which is not an attribute in terms of appearance for All-in Overload?

• a. Maximum of 25mm toppings allowance from the edge.

• b. Crust height is 10 - 25mm.

• c. With creamy yellow melted Mozzarella and Cheddar cheeses.

• d. None of the above.

9. 9. True or False: The color of an overcooked Lasagna noodles is whitish.

• TRUE

• FALSE

10. 10. Which is not a standard attribute in terms of appearance for Crunchy Chicken?

• a. Without burnt particles

• b. Meat near bone is well-cooked, not pinkish in color.

• c. Skin is intact, with blisters and minimal chipping.

• d. none of the above.