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Chapter 6 study guide PB

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12th Grade

Chapter 6 study guide PB
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35 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a dough that is made with a large quantity of yeast and is made up into loaves and rolls only a few minutes after being mixed called?

Lean dough

Rolled-in dough

No-time dough

Hearth bread

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is an example of a lean dough product?

Croissant

Danish

French bread

Old dough

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of dough consists of alternating layers of dough and fat?

Lean dough

Rolled-in dough

No-time dough

Hearth bread

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are breads baked directly on the bottom of the oven called?

Lean breads

Rolled-in breads

Hearth breads

No-time breads

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the process called when bread is placed in a warm, moist place and allowed to rise or expand?

Fermentation

Proofing

Baking

Mixing

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What gas does yeast produce when it acts on sugar in a dough?

Oxygen

Nitrogen

Carbon dioxide

Hydrogen

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What inhibits yeast fermentation?

Sugar

Water

Salt

Flour

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