Baking Techniques KEY WORDS
Authored by Gary Johnson
Other
Professional Development
Used 2+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does aeration do to a dough based bread product?
Adds flavor
Changes the colour
Develops the structure
Makes it smaller
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of resting food after baking?
To allow it to set
To make it more crispy
To speed up the baking process
To add extra moisture
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of greasing a tray before baking?
To make it more colourful
To add flavour
To speed up the baking process
To prevent sticking
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of marking/scoring the product before baking?
To speed up the baking process
To develop the structure
To enhance the presentation
To make it smaller
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the meaning of 'loading items' in the oven?
To make it more crispy
Placing items in the oven
Speed up the baking process
Allowing food to set
6.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What can you use to glaze a product (more than 1 answer)?
Egg wash
Milk
Stock syrup
Stock
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of steam injection when baking bread in a combi oven?
To help develop a crust
To speed up the baking process
To add extra moisture
To make it smaller
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