烘焙題庫5

烘焙題庫5

9th Grade

50 Qs

quiz-placeholder

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烘焙題庫5

烘焙題庫5

Assessment

Quiz

Education

9th Grade

Hard

Created by

芬 王

FREE Resource

50 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

標準土司麵包配方內水的用量應為?
45~50%
51~55%
60~64%
66~70 %

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

一般餐包的油脂用量為?
4~6%
8~14%
15~20%
25~30%

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

依 CNS 之標準,葡萄乾麵包應含葡萄乾量不少於麵粉的?
20%
30%
40%
50%

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

製作天使蛋糕擬降低蛋白之韌性可增加?
蛋白量
麵粉量
糖量
鹽量

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

奶油海綿蛋糕中奶油用量最多可用?
10~20%
21~30%
31~39%
40~50 %

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

乳沫類蛋糕其麵糊的打發性主要是來自配方中的?
油脂
發粉
麵粉

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

可可粉加入蛋糕配方內時須注意調整其吸水量,今製作魔鬼蛋糕,為增加可口風味, 配方中增加 3%的可可粉,則配方中的吸水應該?
減少 3%
增加 3%
減少 4.5%
增加 4.5%

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