烘焙題庫7

烘焙題庫7

9th Grade

50 Qs

quiz-placeholder

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烘焙題庫7

烘焙題庫7

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

烤焙不帶蓋土司若烤焙時間相同,烤爐溫度太高會造成?
體積大
表皮顏色深
烘焙損耗小
表皮顏色淺

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

烤焙甜麵包時,若烤焙時間相同烤爐溫度太低會造成?
體積不變
底部顏色深
表皮顏色淺
組織細緻

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

煮牛奶布丁餡產生結粒原因為?
爐火太大
爐火太小
粉與水拌不均勻
粉類 太少

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

製作海綿類小西餅會影響體積的原因為?
低溫長時間烤焙
麵糊放置時間
高溫 長時間烤焙
麵粉的選用

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

酵母道納司品嚐時有酸味原因之一為?
基本發酵不足
中間鬆弛不足
最後發酵 太久
油溫太低

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

冰箱小西餅切割時易碎裂原因為?
冷藏時間不足,麵糰太軟
冷藏時間太久,麵 糰太硬
配方內蛋量太多
攪拌時間過久

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

烘焙出爐後的戚風蛋糕,隨即發生表面收縮係因?
麵粉筋度太低
麵糊攪拌不足
烤焙不足
塔塔粉用量不足

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