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100
what is gluten?
substance made up of proteins present in wheat flour , gives structure and strength
100
a lean dough is one that is low in?
sugar and fats
100
Sponge methods are prepared in how many stages?
two
100
what is punching?
method of deflatingthe dough that expels carbon dioxide redistributes the yeast for further growth
100
what is benching?
rounded portions of dough rest for 10-15 minutes. making is easier to shape later on.
200
Wheat flours are classified as?
Strong or weak
200
what does scaling ingrediants mean?
the ingrediants must be weighed accurately
200
What is rounding?
helps retain gases produced by the yeast
200
what is make up and panning?
shaped into loaves or rolls. seam must be centered on the bottom to avoid splitting during baking
300
what is staling?
the change in texture and aroma of baked goods, due to the change in structure and the loss of moisture by the strach granules.
300
how many steps are in the mixing method?
3
300
What is fermentation?
process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol
300
an underfermented dough is called?
young dough
300
what is proofing?
continuation of yeast fermentation, increases volume of the shaped dough.
400
how many steps are in the baking process?
7
400
Procedure for straight dough?
combine all ingrediants in the mixture bowl and mix
400
gluten becomes smoother and more elastic during?
fermentation
400
a fault in dough, could be poor volume. what would one of the causes be?
too much salt, too little yeast, weak flour, oven too hot
400
rich doughs are slightly under proofed because?
they are a weaker gluten structure
500
2 examples of rolled in yeast dough products?
Croisants, and danish pastries
500
how many steps are in dough production?
12
500
what is the procedure for punching?
pull dough on all sides, fold over the center, and press down
500
underproofing results in?
poor volume and dense texture
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