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Author Question: The function of mixing and kneading yeast dough is to: a. develop a gluten structure that will ... (Read 126 times)

madam-professor

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on: Aug 2, 2018
The function of mixing and kneading yeast dough is to:
 
  a. develop a gluten structure that will entrap the carbon dioxide gas
  b. force out excess carbon dioxide so the yeast fermentation can begin
  c. tighten the gluten strands so the bread will rise quickly and evenly
  d. warm the dough to an optimal temperature for yeast fermentation

Question 2

The longer the time into the future that a decision is being made for:
 
  A) the greater the degree of programmability of the decision.
 
  B) the greater the degree of risk in the decision.
 
  C) the greater the degree of certainty in the decision.
 
  D) the greater the degree of knowledge of the manager about the situation.
Foodservice Organizations: A Managerial and Systems Approach ¦ Gregoire ¦ 9th Edition
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zacnyjessica

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Reply #1 on: Aug 2, 2018
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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madam-professor

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Reply 2 on: Aug 2, 2018
Great answer, keep it coming :)

cassie_ragen

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Reply 3 on: Yesterday
Excellent

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