Bread and dough theory
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Lesson duration is: 60 minItems in this lesson
Why should restaurants make their own breads and what are the challenges ?
What ingredients do we need to make bread ?
What does yeast need to work?
A
Warmth
B
Sugar
C
Oxygen
D
Salt
Which bakers prefer dried yeast for convenience?
A
Pastry chefs
B
Commercial bakers
C
Home bakers
D
Artisan bakers
What is the ideal temperature for yeast activation?
A
15 degrees Celsius
B
44 degrees Celsius
C
35 to 40 degrees Celsius
D
50 degrees Celsius
What allergenic ingredients are in bread?
A
Milk powder
B
Gluten
C
Baking soda
D
Salt
Buns - what is the correct finish ?
Cinnamon buns
Swiss buns
Maratozzi
Devon splits
Hot cross buns
Chelsea buns
Why does Colchester city centre not have an artisan bakery in the centre?
