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WorksheetsDCP 4014 Chapter 2 (Yeast Dough)
Total questions: 43
Worksheet time: 43mins
Definition of bread
Berikan definisi roti
Types of bread dough:-
Pilih jenis-jenis doh roti:-
Lean dough
Rich dough
Rolled in dough
Yeast dough
'Low in fat and sugar'. Best describe the statement is:-
'Kandungan lemak dan gula yg rendah'. Manakah yg sesuai berdasarkan penerangan berikut:-
Lean dough
Rich dough
Rolled in dough
"Higher proportion of fat, sugar and sometimes eggs". Best describe the statement is:-
'Kandungan lemak, gula yg tinggi, dan kadangkala mempunyai telur'. Manakah yg sesuai berdasarkan penerangan berikut:-
Lean dough
Rich dough
Rolled in dough
"Fat is incorporated into dough in many layers". Best describe the statement is:-
'Lemak dilapisi di dalam doh secara berlapis-lapis'. Manakah yg sesuai berdasarkan penerangan berikut:-
Lean dough
Rich dough
Rolled in dough
Non-sweet bread and rolls have high fat and sugar content and usually have eggs.
Non-sweet bread and rolls mempunyai kadar lemak dan gula yg tinggi dan kadangkala ditambah telur.
True
False
Sweet rolls have higher fat content but sugar content is low
Sweet rolls mempunyai kandungan lemak yg tinggi tetapi kandungan gula yg rendah
True
False
"French loaf, kaiser roll, pizza and other hard rolls. This is the leanest of all bread product". Best describe the following statement
'Roti Perancis, Roti Kaiser, doh piza dan lain-lain roti keras. Merupakan contoh produk roti yg tidak menggunakan lemak.' Manakah antara berikut sesuai dgn penerangan tersebut?
Hard crusted breads and rolls
Roti berpermukaan keras
Other white, whole bread and dinner rolls
Roti putih, roti buku dan soft rolls
Bread made with other grain
Roti yg diperbuat dari bijirin
"Higher fat and sugar. Sometimes, contain eggs and milk solid . Have a softer crust". Best describe the following statement
'Kandungan lemak dan gula yg tinggi. Kadangkala mempunyai telur dan susu. Mempunyai permukaan roti yg lembut.' Manakah antara berikut sesuai dgn penerangan tersebut?
Hard crusted breads and rolls
Roti berpermukaan keras
Other white, whole bread and dinner rolls
Roti putih, roti buku dan soft rolls
Bread made with other grain
Roti yg diperbuat dari bijirin
"Produced with light or dark flour and with various flavorings such as molasses and caraway seeds". Best describe the following statement
'Dihasilkan drpd tepung gandum/bijirin dan mempunyai pelbagai rasa seperti molasses dan biji jintan.' Manakah antara berikut sesuai dgn penerangan tersebut?
Hard crusted breads and rolls
Roti berpermukaan keras
Other white, whole bread and dinner rolls
Roti putih, roti buku dan soft rolls
Bread made with other grain
Roti yg diperbuat dari bijirin
What is the core categories for the above picture?
Apakah kategori utama produk bagi gambar tersebut?
Non-sweet rolled in dough
Sweet rolled in dough
What is the core categories for the above picture?
Apakah kategori utama produk bagi gambar tersebut?
Non-sweet rolled in dough
Sweet rolled in dough
Which of the following best describe 'exact measurement is crucial' in the steps of yeast dough production?
Manakah antara berikut menerangkan 'sukatan yg tepat amat penting' dalam langkah-langkah penghasilan doh beryis?
Scaling
Ditimbang
Mixing
Campuran
Fermentation
Penapaian
Punching
Ditumbuk
Which of the following best describe 'bring the ingredients together into a uniform dough, to develop the gluten' in the steps of yeast dough production?
Manakah antara berikut menerangkan 'campurkan kesemua sehingga menjadi doh yg sebati, utk mengembangkan gluten (doh)' dalam langkah-langkah penghasilan doh beryis?
Scaling
Ditimbang
Mixing
Campuran
Fermentation
Penapaian
Punching
Ditumbuk
Which of the following best describe 'yeast act on sugar and starches in the dough to produce carbon dioxide' in the steps of yeast dough production?
Manakah antara berikut menerangkan 'yis bertindak bersama gula dan kanji di dalam doh untuk menghasilkan karbon dioksida' dalam langkah-langkah penghasilan doh beryis?
Scaling
Ditimbang
Mixing
Campuran
Fermentation
Penapaian
Punching
Ditumbuk
Which of the following best describe 'deflating the dough that expels carbon dioxide' in the steps of yeast dough production?
Manakah antara berikut menerangkan 'doh dileperkan utk mengeluarkan karbon dioksida' dalam langkah-langkah penghasilan doh beryis?
Scaling
Ditimbang
Mixing
Campuran
Fermentation
Penapaian
Punching
Ditumbuk
Scaling in the steps of production is by divide the dough into the same weight pieces
Timbang di dalam langkah-langkah penghasilan doh beryis apabila doh dibahagikan kepada saiz yg sama berat
True
False
Rounding in the steps of production is by shaping the dough into round and smooth identical balls
Bulatkan di dlm langkah-langkah penghasilan doh beryis adalah dgn membentukn doh kpd bentuk bulat dan lembut dgn seragam
True
False
Benching in the steps of production is by shaping into the proper loaves, rolls or desired shapes and place in pans or baking sheet
Benching (rehatkan/dudukkan) di dalam langkah-langkah penghasilan doh beryis ialah doh dibentukan dgn sempurna/mengikut pilihan bentuk dan diletakkan di dlm loyang
True
False
Makeup and planning in the steps of production is by continuing the fermentation process to increase the volume
Hias dan rancang di dalam langkah-langkah penghasilan doh beryis ialah dgn meneruskan proses penapaian/rehatkan sehingga saiz naik 2 kali ganda
True
False
Proofing in the steps of production is by cover the dough and allowed it to rest for about 10 to 20 minutes to relax the gluten
Rehatkan/biarkan di dalam langkah-langkah penghasilan doh beryis ialah dgn menutup doh dan biarkan rehat selama 10 ke 30 minit utk merehatkan doh
True
False
Which of the following best describes "baking" in the steps of production?
Manakah antara berikut menggambarkan 'bakar' di dalam langkah-langkah penghasilan doh beryis?
coagulation of the proteins and gelatinization of starches
Protein dibakar dan kanji dimasak
remove from pans as place on racks
Keluarkan dari loyang dan diletakkan di atas jaring
wrap in moisture proof bags
Simpan di dalam bekas kedap udara utk mengekalkan kelembapan
Which of the following best describes "cooling" in the steps of production?
Manakah antara berikut menggambarkan 'sejukkan' di dalam langkah-langkah penghasilan doh beryis?
coagulation of the proteins and gelatinization of starches
Protein dibakar dan kanji dimasak
remove from pans as place on racks
Keluarkan dari loyang dan diletakkan di atas jaring
wrap in moisture proof bags
Simpan di dalam bekas kedap udara utk mengekalkan kelembapan
Which of the following best describes "storage" in the steps of production?
Manakah antara berikut menggambarkan 'penyimpanan' di dalam langkah-langkah penghasilan doh beryis?
coagulation of the proteins and gelatinization of starches
Protein dibakar dan kanji dimasak
remove from pans as place on racks
Keluarkan dari loyang dan diletakkan di atas jaring
wrap in moisture proof bags
Simpan di dalam bekas kedap udara utk mengekalkan kelembapan
List down the factors that affect baked goods:-
Senaraikan faktor yg mempengaruhi produk yg telah dibakar:-
What does it means by straight dough method?
Apakah maksud cara straight dough?
What are the 2 method in mixing the dough?
Apakah 2 jenis cara mencampurkan doh?
Straight dough method
Sponge method
Chiffon method
Creaming method
What does it means by sponge method?
Apakah yg dimaksudkan dgn cara sponge?
Larger pieces are baked in low temperature for longer time than smaller rolls
Doh yg bersaiz besar di bakar pd suhu rendah utk masa yg lama berbanding doh bersaiz kecil.
True
False
Why does rich sweet dough are baked at a lower temperature?
Mengapakah rich sweet dough di bakar pd suhu yg rendah?
Why does French bread required a high temperature during baking time?
Mengapakah Roti Perancis dibakar pada suhu yg tinggi?
Which of the following is the right temperature to baked lean bread?
Manakah antara berikut merupakan suhu yg betul utk membakar lean bread (roti yg tidak menggunakan lemak)?
205°c to 220°c
220°c to 245°c
175°c to 205°c
Which of the following is the right temperature to baked French bread?
Manakah antara berikut merupakan suhu yg betul utk membakar Roti Perancis?
205°c to 220°c
220°c to 245°c
175°c to 205°c
Which of the following is the right temperature to baked Rich bread?
Manakah antara berikut merupakan suhu yg betul utk membakar Rich bread?
205°c to 220°c
220°c to 245°c
175°c to 205°c
List down 3 types of washes used in baking product:-
Senaraikan 3 jenis sapuan yg digunakan utk membakar produk pastri?
Which of the following best explained the "water" as one of the washes?
Manakah antara berikut menerangkan 'air' sbg salah satu jenis sapuan?
used mostly for french bread and other hard crusted bread.
digunakan pd roti perancis dan roti lain yg berkerak keras
Keeping the crust from drying. Give shine to crust
mengelakkan dr kerak kering. memberikan kilauan pd permukaan kerak
give shiny brown crust to soft bread and rolls and to rich dough and danish
memberikan kilauan perang pd kerak roti lembut, softrolls dan lain-lain
Which of the following best explained the "starch paste" as one of the washes?
Manakah antara berikut menerangkan ''pes kanji" sbg salah satu jenis sapuan?
used mostly for french bread and other hard crusted bread.
digunakan pd roti perancis dan roti lain yg berkerak keras
Keeping the crust from drying. Give shine to crust
mengelakkan dr kerak kering. memberikan kilauan pd permukaan kerak
give shiny brown crust to soft bread and rolls and to rich dough and danish
memberikan kilauan perang pd kerak roti lembut, softrolls dan lain-lain
Which of the following best explained the "egg wash" as one of the washes?
Manakah antara berikut menerangkan 'bancuhan telur' sbg salah satu jenis sapuan?
used mostly for french bread and other hard crusted bread.
digunakan pd roti perancis dan roti lain yg berkerak keras
Keeping the crust from drying. Give shine to crust
mengelakkan dr kerak kering. memberikan kilauan pd permukaan kerak
give shiny brown crust to soft bread and rolls and to rich dough and Danish
memberikan kilauan perang pd kerak roti lembut, softrolls dan lain-lain
What is the troubleshoot for baked good when it is 'poor volume'?
Apakah penyebab jika produk yg telah dibakar tekstur isinya tidak padat?
'Insufficient proving time' result to?
Apakah yg akan berlaku jika doh tidak direhatkan dgn secukupnya?
The reason if the 'dough is too soft'?
Apakah penyebab jika doh terlalu lembut?
The reason if the product is 'over proofing'?
Apakah akibat jika produk terlebih rehat?
What are the reason of the dough has an 'open/uneven texture'?
Apakah penyebab produk mempunyai permukaan yg tidak sekata?
