Multiple Choice
The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.
A) 55 to 85 degrees F, 40 degrees F, 130 degrees F
B) 60 to 90 degrees F, 45 degrees F, 135 degrees F
C) 68 to 100 degrees F, 50 degrees F, 140 degrees F
D) 80 to 120 degrees F, 60 degrees F, 145 degrees F
Correct Answer:
Verified
Correct Answer:
Verified
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