← SetsBread and Pastry Production NC II — Set 3
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Bread and Pastry Production NC II Practice Questions — Set 3
10 free Bread and Pastry Production NC II reviewer questions with answers and explanations. Pindutin ang sagot mo para makita agad kung tama — kasama na ang paliwanag. Set 3 of 5.
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What is the purpose of scoring bread before baking?
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What is the ideal humidity for proofing bread?
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Which ingredient makes cakes rise?
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What causes cake to sink in the middle?
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What is ganache?
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What is the difference between folding and stirring?
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What is the purpose of sifting flour?
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Which type of cream is best for whipping?
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What is the purpose of vanilla extract in baking?
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