HomeMaking Arts- Bread and Pastry Production
Authored by peter caluscusan
Life Skills
Professional Development
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10 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
It is made of yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts of butter or margarine.
Croissant
Patisserie
Gluten
Danish Pastry
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
2. Croissant was originally developed in ___.
USA
Austria
France
Mexico
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
3. The following are the effects of sugar to pastry products EXCEPT:
increases crust and white crumb color
hardens crumb
adds sweetness
makes product moist
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
True or False. Yeast is a non-living organism.
True
False
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The following are the varieties of yeast EXCEPT:
Creamed
Compressed
Dried
Powdered
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
True or false. All unleavened breads are flatbreads, but flatbreads aren't all unleavened.
True
False
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Yeast-based doughs that contain butter, cream, some kind of fat or eggs are known as ___.
Rich doughs
.
Unleavened doughs
Sour doughs
Laminated doughs
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