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Scales and timer must be checked before using.
Baking is not practiced as specialization.
Because of the measuring and mixing techniques, the baked products may turn out differently.
According to Lauterbach and Albrecht (1994), the quantity of ingredients may affect the shape and flavor of the bread.
Baking principles are given to the bakers to be more confident in a competition.
Understanding of cooking methods and theory may produce great results in baking.
Bread flour and all-purpose flour have different characteristics.
In measuring dry ingredients, shake the cup to level-off the ingredients.
A skillful baker is necessary to understand the basic principles in baking.
Standardized measuring tools and equipment should be used in measuring ingredients by texture.
Who proposed the basic principles in baking?
Lauterback and Alberto
Laterbach and Albrecth
Lauterbatch and Albercht
Lauterbach and Albrecht
What will happen if you replace all-purpose flour with bread flour in making a muffin?
It will have a hard and dark product
It will have a soft and light product
It will rot immediately
It will not rot immediately
What will happen to the dough if the amount of salt is less than with what is required in the recipe?
The dough will rise too quickly
The dough will not rise immediately
The dough will be hard
The dough will be soft
Why should the ingredients be measured accurately?
To achieved the desired reactions and changes in the baking process so that it will produce the best
To make the customers happy and satisfied with the food they’re eating so that they will come and buy again
Because it is the right thing to do in baking
Because this is what the baker learned in cooking lesson
What will happen if there’s a change in temperature in baking?
It would burn the product
It would not be cooked
It would change the quality of the product
It would change the quantity of the product
Timers/thermometers, scales and other measuring devices are checked and calibrated before using. This is according to the _________________.
What do you think is the reason of a poor-quality product?
Poor skill of a baker
If proper mixing method and the correct procedures are not followed
If proper handling and using of the tools and equipment are not applied
By the baker’s lack of understanding about the importance of baking
In measuring dry ingredients, why is it not allowed to shake the cup to level-off the ingredients?
It can cause poor sanitation of the kitchen if spilled
It can over-pack the flour, resulting in an inaccurate measurement
It might break the glass when mishandled
It may result to a poor taste of the product according to superstitious beliefs
One of the procedures in baking that must be followed is the ________________.
Appropriate knife in baking
Appropriate stove in baking
Appropriate pan for baking
Appropriate design in baking
Accurate techniques in measuring are as important as ________________.
The tools in measuring
The skills in measuring
Understanding the principles
Reputation of the baker