Artisan

Artisan

University

10 Qs

quiz-placeholder

Similar activities

Kuis Obsgyn

Kuis Obsgyn

University

10 Qs

Generalidades del Turismo Responsable

Generalidades del Turismo Responsable

University

11 Qs

Ergonomics Quiz 1

Ergonomics Quiz 1

University

10 Qs

Tourism Industry Knowledge

Tourism Industry Knowledge

University

15 Qs

MÉTODOS DE CONSERVACION

MÉTODOS DE CONSERVACION

University

10 Qs

Đào tạo nhân lực du lịch

Đào tạo nhân lực du lịch

University

10 Qs

Quiz

Quiz

University

10 Qs

Table Set Up

Table Set Up

University

10 Qs

Artisan

Artisan

Assessment

Quiz

Hospitality and Catering

University

Practice Problem

Medium

Created by

Florimel Mante

Used 1+ times

FREE Resource

AI

Enhance your content in a minute

Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. 1. What is the primary purpose of mixing ingredients in bread-making?


  1. A) To establish gluten structure

  1. B) To enhance flavor

  1. C) To incorporate air for leavening

  1. D) All of the above

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. 2. Which of the following is a common method used to knead dough?


  1. A) Folding

  1. B) Rubbing

  1. C) Whipping

  1. D) Stirring

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. 3. During proofing, which of the following occurs?


  1. A) The dough is baked

  1. B) The yeast ferments and produces gas

  1. C) The dough is mixed with dry ingredients

  1. D) The dough is refrigerated

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. 4. What is the ideal temperature range for proofing yeast dough?


  1. A) 32°F - 40°F

  1. B) 68°F - 72°F

  1. C) 75°F - 85°F

  1. D) 120°F - 130°F

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. 5. What happens to the dough during the kneading process?


  1. A) It thickens

  1. B) It develops elasticity and strength

  1. C) It becomes crumbly

  1. D) It loses flavor

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. 6. In baking, what does steam do for bread?



  1. A) Helps with color development

  1. B) Creates a chewy texture

  1. C) Produces bubbles in the crumb

  1. D) Both A and C

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. 7. What is the effect of over-proofing dough? A



  1. ) It develops a more complex flavor

  1. B) It becomes dense and may collapse

  1. C) It rises better

  1. D) It develops a crust

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?