Question List for "A Textbook of Baking and Pastry Fundamentals"

Pages: 1 ... 8 9 [10] 11 12 ... 14
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Skills and Trades » _________ are long chains of amino acids that will weaken the protein bonds in flour making it ... New
Started by jasdeep_brar
 101 Mar 11, 2019
Skills and Trades » Lean bread dough is fully baked when it reaches an internal temperature of 190F to 210F (88C to 99C). New
Started by shenderson6
 40 Mar 11, 2019
Skills and Trades » In the sponge mixing method: New
Started by Garrulous
 60 Mar 11, 2019
Skills and Trades » For which of the following tasks would a lame be used? New
Started by sheilaspns
 30 Mar 11, 2019
Skills and Trades » Which of the following products is NOT usually prepared using the straight dough mixing method? New
Started by saraeharris
 64 Mar 11, 2019
Skills and Trades » Which of the following is a preferment that uses wild yeasts to make bread dough rise? New
Started by mydiamond
 32 Mar 11, 2019
Skills and Trades » Which of the following yeasts is formulated so that it can be added directly to the dry ingredients ... New
Started by Wadzanai
 45 Mar 11, 2019
Skills and Trades » What would cause large holes in muffins and a chewy, tough texture? New
Started by 2125004343
 36 Mar 11, 2019
Skills and Trades » How would you avoid having discolored or bitter tasting biscuits? New
Started by Haya94
 474 Mar 11, 2019
Skills and Trades » Which of the following ingredients is used to turn baking soda into baking powder? New
Started by nenivikky
 76 Mar 11, 2019
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