Multiple Choice
Which method requires no kneading after the ingredients have been mixed and is therefore a good method for the rapid production of different kinds of breads required in food-service operations?
A) straight dough
B) muffin
C) batter
D) sponge
E) rapid mix
Correct Answer:
Verified
Correct Answer:
Verified
Q42: Explain the role of the following ingredients
Q43: What type of flour must be supplemented
Q44: Which type of bread requires about 8
Q45: Baking yeast breads at higher altitudes<br>A) results
Q46: During bread dough fermentation<br>A) the shaped dough
Q48: To increase the volume of dough through
Q49: What is the one reason many people
Q50: Compare and describe the four mixing methods
Q51: What assists with color fixation in baked
Q52: Optional ingredients in yeast breads include<br>A) fat