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Baking II Final Test

Enter the letter for the matching Answer
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1.
Grist is what?
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2.
What is old dough?
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3.
What is green flour?
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4.
What is flour?
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5.
Functions of eggs
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6.
What happens to starches in the baking process?
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7.
Alpha amylase can cause what to happen in custards if not brought to boil?
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8.
What temp do eggs coagulate?
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9.
What is karkara?
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10.
What happens as an egg ages?
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11.
What does tourage mean?
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12.
What is the formula for pate choux?
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13.
What are the protiens that form gluten?
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14.
What are some examples of custards?
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15.
What are custards thickened with?
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16.
What is inverted sugar?
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17.
What are the parts of the wheat kerneL?
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18.
With what do you add instant yeast?
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19.
How do you prevent bleeding in laminated dough?
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20.
What is barm?
A.
Freshly ground nut, seed, or grain
B.
138-140
C.
Thin
D.
Inactive with minimal color, the sugars are depleted
E.
a form of leavening
F.
dry ingredients
G.
bran endosperm germ
H.
The arabic word for sugar. Means gravel or small bits of material
I.
The turns in the dough
J.
Glutenin and gliadin
K.
once crystalized sugar that has been changed back to liquid state
L.
The process of cleaning and preparing flour
M.
stirred- pastry cream baked- creme brulee
N.
moisture, flavor, color, structure, tenderizer, emulsifier
O.
The white becomes runnier and the air cell gets larger
P.
They lose moisture and gelatinize
Q.
starches
R.
add flour to the fat
S.
Freshly milled and unaged
T.
FFEW 2345 Fat Flour Eggs Water, 2 oz, 3 oz, 4 oz, 5 oz
Type the Answer that corresponds to the displayed Question.
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21.
Two typed of Custards?
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22.
What is the type of leavening used when making puff pastry?
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23.
What happens to protiens in the baking process?
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24.
What are the functions of fat?
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25.
What is the one problem that is common when making artisan bread>?
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26.
What temp is active dry reconstituted?
Type the Question that corresponds to the displayed Answer.
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27.
Whipped egg whites
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28.
An increase in volume without an increase in weight
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29.
Dark,thick, rich molasses from cane sugar
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30.
Thousands of leaves or french for puff pastry

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