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When making muffins, you know that you overdeveloped your gluten if your muffins have what two things wrong with them?
Puts it to sleep or slows it down
120°F-130°F
Yeast
Both methods
It is the time where your dough ball doubles in size
Biscuit method
Tunnels and peaks
It deflates your dough ball, so you can shape your dough
What is (are) the leavening agent(s) in yeast breads?
Puts it to sleep or slows it down
120°F-130°F
Yeast
Both methods
It is the time where your dough ball doubles in size
Biscuit method
Tunnels and peaks
It deflates your dough ball, so you can shape your dough
What happens to yeast if the temperature of the water is too cold?
Puts it to sleep or slows it down
120°F-130°F
Yeast
Both methods
It is the time where your dough ball doubles in size
Biscuit method
Tunnels and peaks
It deflates your dough ball, so you can shape your dough
With this method you bake on an ungreased cookie sheet
Puts it to sleep or slows it down
120°F-130°F
Yeast
Both methods
It is the time where your dough ball doubles in size
Biscuit method
Tunnels and peaks
It deflates your dough ball, so you can shape your dough
If I am using the quick method of mixing, where my water is mixed with the yeast and other dry ingredients, what does the temperature of my water need to be for my yeast?
Puts it to sleep or slows it down
120°F-130°F
Yeast
Both methods
It is the time where your dough ball doubles in size
Biscuit method
Tunnels and peaks
It deflates your dough ball, so you can shape your dough
What is the purpose of the “proofing” step when making yeast bread?
Puts it to sleep or slows it down
120°F-130°F
Yeast
Both methods
It is the time where your dough ball doubles in size
Biscuit method
Tunnels and peaks
It deflates your dough ball, so you can shape your dough
What is the purpose of the “punching down” step when making yeast bread?
Puts it to sleep or slows it down
120°F-130°F
Yeast
Both methods
It is the time where your dough ball doubles in size
Biscuit method
Tunnels and peaks
It deflates your dough ball, so you can shape your dough
With this method you make a well with your dry ingredients
Puts it to sleep or slows it down
120°F-130°F
Yeast
Both methods
It is the time where your dough ball doubles in size
Biscuit method
Tunnels and peaks
It deflates your dough ball, so you can shape your dough
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