BPP Midterm Examinationa

1.       In a warm environment with high humidity will allow the yeast to reproduce and make the dough rise.

• Prove

• Retarders

• Fermentation

• Beating

2.       This is a chilled environment with high humidity that will hold the dough and not allow the yeast to grow.

• Prove

• Retarders

• Fermentation

• Folding

3. 3.      A vigorous combining of butter and sugar to aerate the batter before adding eggs.

• Whisking

• Blending

• Rolling

• Beating

4. 4. It is layering over the product again and again

• Rolling

• Blending

• Folding

• Beating

5. 5. The blending of fat and sugar or just fats to incorporate air to lighten the texture.

• Blending

• Creaming

• Laminating

• Whisking

6. 6.  It is working dough to increase gluten development in bread doughs.

• Creaming

• Laminating

• Kneading

• Whisking

7. 7. It is about form and shape.

• Texture

• Appearance

• Consistency

• Mouthfeel

8. 8. It is slowly combining ingredients so as to not lose volume or break up ingredients.

• Beating

• Blending

• Folding

• Whisking

9. 9. It is layering dough and fats, rolling and turning.

• Laminating

• Beating

• Whisking

• Beating

10. 10. They are made with a “lean formulae” and the addition of 5% semolina of the flour wheat.

• Soft rolls

• Crisp crust rolls

• Hard Crust Rolls

• Bread