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WorksheetsWeek 2 ADD
Total questions: 10
Worksheet time: 13mins
Fill in the gap (a) Dough Development
A 5% variance of 1 Kilogram is?
5 grams
50 grams
500 grams
5 kilograms
Which one of these is an oxidising agent
Ascorbic Acid E300
L - Cysteine E920
Lecithin
Compressed air
Oxidising agents are used in bread making because?
Tick all appropriate answers.
They increase the speed of fermentation.
They make the product more consistent.
They improve the volume of the product
They uniform the crumb structure
We must accurately state information regarding product weights because? Select all appropriate answers.
It's the law! Failure to do so may lead to fines and prosecution.
We don't weight declaration is like advertising make it sound big
It's not that important.What's a few grams between friends?
Customers deserve to be given the correct information.
Too much CDC will result in?
Better taste.
Too much volume.
Too much colour in the bread.
A tight crumb structure.
Tick the all the physical contamination options.
Hair
Detergent
Stones and dirt
Salmonella
In a warm bakery you would expect the bread to rise?
Slower
Faster
The same
Not at all
L-Cysteine conditions which component of the flour?
The protein
The starch
The Alpha-Amylase
All of it
You need store raw sausage rolls and cooked meat pies how do you best do this?
In the fridge where ever they will fit.
In the fridge covered.
On a rack out of the way
In the fridge covered, labelled and with the raw product on the bottom shelf.
