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Tough pie crust is produced by:
Press dough with the heels of hands, fold, and turn
Glaze of colored syrup
Fruit causes extra moisture
Over mixing
An inner softness with a hard crust
Leave it in a cool room
Milk
Longer rising time
What is the proper order of kneading yeast bread dough?
Press dough with the heels of hands, fold, and turn
Glaze of colored syrup
Fruit causes extra moisture
Over mixing
An inner softness with a hard crust
Leave it in a cool room
Milk
Longer rising time
Moist heat, or steam in the oven, will produce bread that has:
Press dough with the heels of hands, fold, and turn
Glaze of colored syrup
Fruit causes extra moisture
Over mixing
An inner softness with a hard crust
Leave it in a cool room
Milk
Longer rising time
The bakery chef is testing out a variety of homemade breads by adding fruit to the dough. The final product has a cracked top. What is the MOST LIKELY the case of this characteristic?
Press dough with the heels of hands, fold, and turn
Glaze of colored syrup
Fruit causes extra moisture
Over mixing
An inner softness with a hard crust
Leave it in a cool room
Milk
Longer rising time
If ingredients such as raisins, nuts, cheese herbs and spices are added to yeast breads prior to baking, what is a possible reaction?
Press dough with the heels of hands, fold, and turn
Glaze of colored syrup
Fruit causes extra moisture
Over mixing
An inner softness with a hard crust
Leave it in a cool room
Milk
Longer rising time
What liquid is MOST often used to make soft rolls?
Press dough with the heels of hands, fold, and turn
Glaze of colored syrup
Fruit causes extra moisture
Over mixing
An inner softness with a hard crust
Leave it in a cool room
Milk
Longer rising time
What should be used to add color to light fruits in parfaits and compote?
Press dough with the heels of hands, fold, and turn
Glaze of colored syrup
Fruit causes extra moisture
Over mixing
An inner softness with a hard crust
Leave it in a cool room
Milk
Longer rising time
How can the growth of yeast dough be retarded or slowed?
Press dough with the heels of hands, fold, and turn
Glaze of colored syrup
Fruit causes extra moisture
Over mixing
An inner softness with a hard crust
Leave it in a cool room
Milk
Longer rising time
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