Multiple Choice
Matching
-_____seam side h. a loaf of bread scored with scissors to look like a sheaf of wheat
A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking
Correct Answer:

Verified
Correct Answer:
Verified
Q16: Matching<br>-_scoring j. smooth side of the dough;
Q17: There are two common obstacles to shaping
Q18: Matching<br>-_couche<br>A) cutting a loaf before baking to
Q19: As each baguette is placed on the
Q20: For the best volume in baked baguettes,
Q22: Matching<br>-_baguette<br>A) cutting a loaf before baking to
Q23: The period known as "bench rest" typically
Q24: Matching<br>-_peel<br>A) cutting a loaf before baking to
Q25: There is a great deal of latitude
Q26: Describe the process of preshaping a loaf