Bread and Pastry Production

Bread and Pastry Production

8th Grade

10 Qs

quiz-placeholder

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Bread and Pastry Production

Bread and Pastry Production

Assessment

Quiz

Others

8th Grade

Easy

Created by

berhena cabazares

Used 5+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main ingredient in bread making?

flour

water

sugar

yeast

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of yeast in bread production?

Yeast reduces the shelf life of bread.

Yeast helps in making the bread sweeter.

Yeast adds color to the bread crust.

Yeast ferments sugars in the dough to produce carbon dioxide gas for rising.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Name a common type of pastry.

Sushi roll

Eclair

Baguette

Croissant

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the difference between bread and pastry?

Bread is a staple food made from flour, water, and yeast, while pastry is a type of dough that is rich in fat.

Bread is sweet, while pastry is savory.

Bread is made with sugar, while pastry is sugar-free.

Bread is always baked, while pastry can be fried.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to knead bread dough?

Kneading dough makes it harder to digest

Kneading bread dough is important to develop gluten and distribute ingredients evenly.

Skipping kneading saves time and effort

Kneading dough leads to a less flavorful bread

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the role of butter in pastry making?

Butter adds flavor, creates a tender texture, and helps with leavening by creating steam during baking.

Butter causes the pastry to rise excessively

Butter makes the pastry dry and tough

Butter has no impact on the texture of the pastry

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does temperature affect the rising of bread?

Temperature has no effect on the rising of bread

Temperature affects the rising of bread by influencing the activity of yeast. Yeast is most active at temperatures between 75-85°F (24-29°C). Higher temperatures can cause the yeast to work too quickly, leading to over-rising and collapsing of the bread. Lower temperatures slow down the yeast activity, resulting in slower rising times.

Higher temperatures slow down the rising of bread

Lower temperatures speed up the rising of bread

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