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100
What is shortening
Any fat used in baking
100
What is the diffrence between lean dough and regular dough
Lean dough has less fat and sugar
100
What process produces carbon dioxide gas and alcohol
Fermentation
100
What is punching
It is a method of deflating the dough
100
What can cause blisters on the crust of the bread
Too much liquid Improper fermentation Improper shaping of loaves
200
What is gluten
Gluten is a substance made up of proteins present in wheat flour
200
What is the texture of rolled-in dough products
It is flaky
200
Name 5 steps in dough production
Scaling ingredients Mixing Fermentation Punching Scaling Rounding Benching Makeup and panning Proofing Baking Cooling Storing
200
During baking how much weight is lost
10-13% of the weight
200
What step of fermentation has the highest temperatures
Proofing
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 starch granules
300
What are the leanest bread products made out of
Lean dough
300
Why is the procedure for making rich sweet doughs modified
To ensure even distribution of the fat and sugar
300
What does rounding help retain
Gases produced by the yeast
300
What can cause the crust to become to thick
Too little sugar or fat Overfermented Baked too long abd/or at too low a temperature Too little steam
400
What are some of the key changes that happen during baking with diffrent kinds of dough or batter
There are no major changes that happen with diffrent kinds of dough/batter
400
Give an example of a non sweet bread roll
Brioche
400
What ingredients are scaled by volume
Water, milk and eggs
400
What shape does the dough take during rounding
Round balls
400
During makeup and panning what must be centered at the bottom of the dough
The seam
500
What is glutten
Substance mad up of proteins present in wheat flour
500
What method has only one step in it with the step being to combine all the ingredients in the mixing bowl and mix
Straight dough method
500
What is one of the first two purposes of mixing
Distributing the yeast Develop gluten
500
What can cause poor volume of bread
Too much salt Too little yeast Weak flour Under or mixing Improper fermentation or proofing Oven too hot
500
What can cause poor flavor with the bread
Inferior, spoiled, or rancid ingredients Poor bakeshop sanitation Under or overfermented