Question List for "On Baking"

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Skills and Trades » List the 10 production stages for yeast breads. Which of these production stages would also apply to ... New
Started by renzo156
 49 Mar 12, 2019
Skills and Trades » Describe the straight dough mixing method, and give two examples of products made with this procedure. New
Started by Shelles
 74 Mar 12, 2019
Skills and Trades » Explain the differences between a sponge and a sourdough starter. How is each of these items used? New
Started by bcretired
 44 Mar 12, 2019
Skills and Trades » Explain the differences among active dry yeast, instant dry yeast, and compressed yeast. Describe ... New
Started by mynx
 113 Mar 12, 2019
Skills and Trades » Visit the websites for King Arthur Flour and White Lily Foods to learn more about the varieties of ... New
Started by tiara099
 63 Mar 12, 2019
Skills and Trades » What happens when muffin batter has been overmixed? New
Started by ghost!
 64 Mar 12, 2019
Skills and Trades » What is the most likely explanation for discolored and bitter-tasting biscuits? What is the solution? New
Started by ARLKQ
 65 Mar 12, 2019
Skills and Trades » List three common methods used for mixing quick breads. What is the significance of the type of fat ... New
Started by EAugust
 23 Mar 12, 2019
Skills and Trades » Name two chemical leavening agents, and explain how they cause batters and doughs to rise. Describe ... New
Started by biggirl4568
 109 Mar 12, 2019
Skills and Trades » Select a formula from Chapter 14, Custards, Creams, and Sauces, and describe the mise en place for that item. New
Started by Chloeellawright
 112 Mar 12, 2019
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