Week 3 BFP

Quiz
•
Specialty, Other
•
Professional Development
•
Medium

stuart withington
Used 50+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
BFP stands for?
Big fluffy products
Big and full products
Bulk fragments profiles
Bulk fermentation process
2.
MULTIPLE SELECT QUESTION
2 mins • 1 pt
Tick all of the possible causes for a loaf with poor volume.
Under mixing
Under proving
Not enough Bulk fermentation
Too much yeast
Flour protein too low
3.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
With no additives bread made by the BFP needs more ____ to develop
4.
MULTIPLE SELECT QUESTION
2 mins • 1 pt
Tick the possible faults over weighing dough pieces can produce
The loaf is too big and heavy
The cost of the loaf has unexpectedly increased
The loaf is under baked.
The sides of the loaf have collapsed
The crumb becomes open, light and airy
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Why are recipes important in the workplace?
They aren't once you know what you are doing
Because they let anyone who is working on that day know the exact way the product is made.
They give me a guide on how to do it then I can do it my way
They aren't if you have a friend who can tell you the answer
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
If the recipe needs 6 Kilograms of flour and requires 70% water how much is water is needed?
3 Litres
7 Litres
3.5 Litres
4.2 Litres
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
If the bread has a sticky crumb this could be caused by?
Too much yeast
Too much enzyme activity
Too much time proving
Poor moulding techniques
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