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baking NOCTI vocab book 1

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
The sugar in corn syrup   show
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show rye flour  
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machine that flattens dough into sheets   show
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show development  
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show baking powder  
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show steam  
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process of yeast eating sugar and releasing carbon dioxide   show
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process name for working gluten strands by hand or with dough hook   show
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show creaming  
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the cause of dough regaining its shape after stretching   show
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the act of piercing dough with small holes to release gases   show
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show steam  
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show 40 degrees F-140 degrees F  
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common name for albumen   show
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a pourable mixture   show
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when a solid becomes a liquid this temperature is called its   show
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two (2) things baking soda needs to react (leaven) a baked good   show
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show formula  
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food for yeast to eat during fermentation   show
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show use 40% of the weight of the compressed yeast  
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show salt  
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show retarding  
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cakes are mostly leavened by these 2 items   show
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show carbon dioxide or CO2  
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temperature for frying doughnuts   show
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show rolled-in dough  
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what happens to baked goods if the proof box is too hot   show
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compressed yeast should be: A)firm or B)soft to the touch   show
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show true  
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if dry eggs are reconstituted (water is added) are they perishable? (go bad)   show
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food items should be stored how many inches off the floor   show
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show 2"  
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show warm  
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show cooled  
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show true  
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how do you "thin out" icing if it is too thick?   show
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show cakes and icings  
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show Flour  
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Created by: UBtech
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