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100
What do you use strong flours for?
Breads
100
How do you keep baked goods quality for longer periods of time?
Freezing
100
What are rolled in doughs?
a dough in which fat is incorporated into the dough in many layers
100
How many stages are in the sponge method?
There are two stages
100
Where should seams be during baking?
Centered on the bottom
200
What do you use weak flours for?
cakes
200
What is staling?
The change in texture and aroma of baked goods due to structure and the loss of moisture by the startch granules
200
What are sweet rolls?
Rolls that have high fat and suagr and usually eggs
200
What happens to gluten during fermentation
Gluten becomes smoother and more elastic
200
what does underproofing result in?
poor volume and dense texture
300
What kind of flour will develop gluten?
Wheat Flour
300
How should you protect bread products from air?
Wrapping the bread in plastic
300
What are the three methods of mixing yeast doughs?
Combine ingredients, distribute yeast and develop gluten
300
What is the advantage of softening the yeast in some water?
It helps to ensure that the yeast is evenly distributed in the dough
300
Why should you load the oven carefully?
Doughs are fragile
400
What is fat that is used in baking called?
Shortening
400
What are two good moisture retainers?
Fats and sugars
400
What are the two categories of yeast products?
Lean and rich dough products
400
What items are measued by volume?
water, milk and eggs
400
What causes a break on the side of the dough?
Continued rising after the crust is formed
500
Why do you need to use liquid in baking?
Because gluten proteins must absorb water before they develop.
500
What happens when there is to much absorption of mositure?
Loss of crispiness
500
How many steps are in the straight dough method?
there is only one step
500
What attatchment should be used when mixing dough with a vertical mixer?
the dough arm attatchment
500
What are the most important changes during baking?
Oven spring, coagulation of proteins, formation and browning