烘焙題庫6

烘焙題庫6

9th Grade

50 Qs

quiz-placeholder

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烘焙題庫6

烘焙題庫6

Assessment

Quiz

Education

9th Grade

Hard

Created by

芬 王

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50 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

下列何種油炸甜圈餅(道納司,doughnuts) ,可採用烤焙方法製作?
法式道納司
蛋糕油炸甜圈餅
酵母油炸甜圈餅
麻花道納司

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

慕斯(mousse)西點的製作,一般由下列何種原料組合而成?
雞蛋、玉米澱粉及果汁
蛋黃、果膠及果汁
鮮奶油、蛋白及果汁
鮮奶油、吉利丁(gelatine)及果汁

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

下列何種原料之組合不適宜製作夏季透明性涼果類產品?
玉米澱粉、果汁
果膠、 果汁
洋菜、果汁
吉利丁(gelatine)、果汁

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

下列何種原料之組合及製作條件,適合製作良好品質的翻糖(fondant)?
細粒特砂、 水、熬煮終點溫度 135℃
細粒特砂、水、熬煮終點溫度 100℃
細粒特砂、水、葡萄 糖漿、熬煮終點溫度 115℃
細粒特砂、水、葡萄糖漿、熬煮終點溫度 135℃

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

下列哪一項非麵包滾圓的目的?
鬆弛麵筋使麵糰易於整型
使麵糰表面光滑不易 第12頁,共 20 頁 _x000C_粘手
使麵糰易於保住二氧化碳
使氣體均勻分布

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

調整配方時,下列何者材料不會使麵包麵糰較軟?
麵粉

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

調整甜麵包配方時,若增加蛋的使用量,得酌量減少原配方的?
麵 粉

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