1) MDD stands for? a) Mechanical Dough Development b) Mixing Dry Dough  c) Making Dead Dough d) Mixing Developing Dividing e) Milk Dough Development f) Maximum Dough Development 2) ADD stands for? a) Activated Dough Development b) Added Dough Development c) Additional Dough Discard d) Active Dead Dough e) All Developed Dough f) All Development Done 3) CBP Stands for? a) Chorleywood Bread Process b) Changing Bread Pans c) Croissants Baking Process d) Creative Bread Process e) Canning Bread Process f) Carved Bread Process 4) BFP Stands for? a) Bulk Fermentation Process b) Big Fermented Products c) Big Fruit Pie d) Bagged Fresh Produce  e) Baked Fresh Product f) Break First Product  5) Mixing using the sugar batter method requires a.................... a) Whisk b) Cake Beater  c) Dough hook  d) Spiral mixer 6) Mixing using the whisking method requires a.................... a) Whisk b) Cake Beater c) Dough hook d) Spiral mixer 7) Mixing scones and pastry uses the .............. method a) Rubbing in b) Sugar Batter c) Whisking d) All in e) Blended f) MDD 8) Mixing emulsified sponge uses the .............. method  a) Rubbing in b) Sugar Batter c) Whisking d) All in e) Blended f) MDD 9) Mixing pound cake uses the .............. method  a) Rubbing in b) Sugar Batter c) Whisking d) All in e) Blended f) MDD 10) Mechanically mixing bread uses ........... a) Rubbing in b) Sugar Batter c) Whisking d) All in e) Blended f) MDD

Mixing Methods

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