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Assignment Questions - 14164_370
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Assignment Questions - 14164_372
6-10. When you substitute butter for shortening in a dough or batter recipe,  what  adjustment  should  be made? 1. Increase the liquid to be used 2. Use milk instead of water as the  liquid 3. Use nonfat dry milk in place of liquid  milk 4. Use more butter than the required  amount  of  shortening in the recipe 6-11. Before  reconstituted  egg  mix  is used in dough preparation, you should remove it from the refrigerator  and  warm  to  room temperature for over 1 hour. 1. True 2. False 6-12. Active  dry  yeast  should  be suspended for 5 minutes in about seven times its weight of water at what specific temperature range before it is used? 1. 95°F to 100°F 2. 100°F to 104°F 3. 105°F to 110°F 4. 111°F to 115°F 6-13. For you to use baking soda as a leavening  agent,  which  of  the following  ingredients  must  be present  in  a  recipe? 1. Liquid  shortening 2. Sugar 3. Salt 4. Vinegar 6-14. As a baker, you would use a friction  factor  to  determine  which of  the  following  factors? 1. Temperature  rise  induced  by mixing 2. Required  room  temperature 3. Required  flour  temperature 4. Desired  dough  temperature 6-15. 6-16. 6-17. 6-18. 6-19. Bread  dough  should  range  between what  specific  temperatures  when  the mixing process is completed? 1. 86°F and 90°F 2. 82°F  and  86°F 3. 78°F and 82°F 4. 74°F and 78°F The  length  of  the  fermentation period of a dough depends on all EXCEPT  which  of  the  following factors? 1. Amount of yeast used 2. Strength of the flour 3. Time needed to mix the dough 4. Temperature  during  fermentation Under  which  of  the  following circumstances  is  dough  considered to be old dough? 1. When it is fermented at too high  a  temperature 2. When it has already been punched 3. When it has been mixed too long 4. When it has been fermented too long Before you take dough to the bench for makeup, you should allow it to rest  for  approximately  what  number of  minutes? 1. 10 2. 15 3. 20 4. 30 Which  of  the  following  indicators should you use to determine that a loaf of bread has been properly baked? 1. The loaf has split down the center of the top 2. The loaf has a hollow sound when  tapped 3. The loaf’s top has a flat surface 4. The loaf slopes outward on the top 43

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