Pärmitaigen
Authored by Anzela Arendi
Specialty
Professional Development
Used 3+ times
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5 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Nimetage põhilised pärmitaigna toorained
Vesi, nisujahu, sool, pärm
Vesi, nisujahu, pärm, suhkus
Vesi, nisujahu, pärm, rasvaine
piim, nisujahu, pärm, rasvaine
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Suurema rasva-, suhkru ja munade sisaldusega taigen valmistatakse
Eelkergetusega
Eelkergetuseta
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Presspärmi lahustatakse soojas vedelikus, vali õige temperatuur
28-30⁰ C
23-25⁰ C
33-35⁰ C
35-38⁰ C
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Taigen moodustab
vee ja jahu läbisegamisel
kerkimise ajal
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Optimaalne käärimise temperatuur
28-30⁰ C
23-25⁰ C
35-38⁰ C
38-40⁰ C
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