
Fermented Enriched Dough Products
Authored by Stephen McFarland
Education
University
Used 3+ times

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9 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 8 pts
Enriched doughs are enriched with additional ingredients such as?
Eggs
Icing Sugar
Butter
Milk
Eggs
Sugar
Butter
Milk
Eggs
Self Raising Flour
Butter
Milk
Eggs
Water
Margarine
Milk
2.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Croissants and Danish pastries are enriched in layers of?
Water Layers
Sugar Layers
Fat Layers
3.
FILL IN THE BLANK QUESTION
2 mins • 14 pts
The fat insulates the _____ _________, keeping the moisture level high during baking and giving a softer eating quality.
4.
MULTIPLE CHOICE QUESTION
1 min • 8 pts
Identify the possible reasons for faults in yeast dough products that have a close texture?
Under-proved
Over-kneaded
Insufficient yeast
Oven too hot
Too much or too little water added
Over-proved
Over-kneaded
Insufficient yeast
Oven too hot
Too much or too little water added
Under-proved
Under-kneaded
Insufficient yeast
Oven too hot
Too much or too little water added
Under-proved
Over-kneaded
Insufficient yeast
Oven too cold
Too much or too little water added
5.
MULTIPLE CHOICE QUESTION
1 min • 7 pts
State the possible reasons for faults in yeast dough products that has a coarse texture?
Uncovered
Over-proved
Insufficient kneading
Too much water
Too much salt
Uncovered
Over-proved
Insufficient kneading
Too much water
Too much sugar
Uncovered
Under-proved
Insufficient kneading
Too much water
Too much sugar
Uncovered
Over-proved
Insufficient kneading
Too little water
Too much salt
6.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
State how you finish Swiss buns?
Roll in cinnamon sugar
Dust with icing sugar
Dip in fondant icing
Brush with sugar glaze
7.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
State how you finish hot cross buns?
Dust with icing sugar
Roll in caster sugar
Brush with sugar glaze while still hot
Dip in fondant icing
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