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100
What is gluten?
A subtance made of protoien present in wheat.
100
what would happen without the gluten or egg protien?
the gases would escape.
100
what kind of dough is low in fat and sugar?
lean dough
100
how many stages are sponge dough prepared in?
two stages.
100
what happens when you frement or have dough at to high of a temperture?
sticky hard to work with and slighty sour.
200
How does the baker control gluten?
flour is the main way the baker controls the gluten in the food product.
200
how do you keep baked good from going stale?
freezing the product.
200
what kind of dough has a higher amount of fat sugar and eggs?
rich dough
200
what is fermentation?
starches in the dough to produce carbon dioxide gas and alchol.
200
what is unfermented dough called?
young dough
300
what two things can flour be classifieds for protien content?
strong or weak content.
300
how to make the product more tender?
More shortening
300
what process gives dough a more flacky texture?
alternate layers of fat and dough?
300
what methonds is used for rich sweet doughs?
modified straigh dough methods?
300
what is over fermented dough called?
old dough
400
what is it called when you use fat in baking?
shortening
400
what kind of bread stales faster?
hard crusty breads.
400
which step is practied by many bakers?
straight doe method
400
what becomes more smoother and more elastic during fermentation?
gluten
400
what is method of deflation the dough uses to expele carbon dioxide?
punching
500
what kind of flour devolpes the gluten?
wheat
500
what casuses loss cripisness?
obsorbstion of moisture.
500
what kind of mixing methods are used for yeast doughs?
the striaght dough method and the sponge method.
500
how do you get core volume and texture in gluten?
overmixed and undermixed dough.
500
what process uses piece of dough from scaling that are used to shape smooth round balls?
rounding
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