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WorksheetsCalzone
Total questions: 10
Worksheet time: 5mins
What is the purpose for sugar in the recipe
no purpose
color
food for yeast
flavor
yeast needs time to do what before its added to the dough
foam
melt
change color
dissolve
The dough for a calzone is
folded in half
rolled
left round
is knotted
Where did the calzone originate
Athens, Greece
Naples, Italy
Venice, Italy
New York, USA
Why was the calzone developed
To use up leftover ingredients.
as a tourist attraction
as a pizza, you could walk around with - street food
as a preserving method
Why do you punch down the dough?
To add flavor
To release carbon dioxide
To let it rise
What develops gluten in the dough?
Shaping it
Kneading
Refrigerating it
Gluten is comprised of which two protein which bind together to increase elasticity and make dough light and fluffy
glutamic and glutenin
gliadin and glycogen
glocogen and glycogen
gliadin and glutenin
