
Artisan
Quiz
•
Hospitality and Catering
•
University
•
Practice Problem
•
Medium
Florimel Mante
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
1. What is the primary purpose of mixing ingredients in bread-making?
1. What is the primary purpose of mixing ingredients in bread-making?
A) To establish gluten structure
B) To enhance flavor
C) To incorporate air for leavening
D) All of the above
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
2. Which of the following is a common method used to knead dough?
2. Which of the following is a common method used to knead dough?
A) Folding
B) Rubbing
C) Whipping
D) Stirring
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
3. During proofing, which of the following occurs?
3. During proofing, which of the following occurs?
A) The dough is baked
B) The yeast ferments and produces gas
C) The dough is mixed with dry ingredients
D) The dough is refrigerated
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
4. What is the ideal temperature range for proofing yeast dough?
4. What is the ideal temperature range for proofing yeast dough?
A) 32°F - 40°F
B) 68°F - 72°F
C) 75°F - 85°F
D) 120°F - 130°F
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
5. What happens to the dough during the kneading process?
5. What happens to the dough during the kneading process?
A) It thickens
B) It develops elasticity and strength
C) It becomes crumbly
D) It loses flavor
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
6. In baking, what does steam do for bread?
6. In baking, what does steam do for bread?
A) Helps with color development
B) Creates a chewy texture
C) Produces bubbles in the crumb
D) Both A and C
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
7. What is the effect of over-proofing dough? A
7. What is the effect of over-proofing dough? A
) It develops a more complex flavor
B) It becomes dense and may collapse
C) It rises better
D) It develops a crust
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