Production

  1.  
    How often should you check your glaze weight and temperature?
    A. 4x/hour or every 15 minutes B. 1
  2.  
    How many cutters are used for a 30 lb. ring?
    A. six or 6 B. 1
  3.  
    How long should each dough mix for?
    A. 14 minutes or fourteen minutes B. 1
  4.  
    What is the correct floor time for shells?
    A. 1 B. 10 minutes
  5.  
    Program #8 on the Varimixer is used for mixing what?
    A. 1 B. Kreme
  6.  
    About how long does it take for rings to go through the proofer from start to finish?
    A. approximately 33 minutes B. 1
  7.  
    Why is it important to make sure your production log book is correctly filled out? (Give at least two reasons)
    A. answers may vary B. 1
Answer Key
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Production (Answer Key)

  1.  
    How often should you check your glaze weight and temperature?
    A. 4x/hour or every 15 minutes B. 1
  2.  
    How many cutters are used for a 30 lb. ring?
    A. six or 6 B. 1
  3.  
    How long should each dough mix for?
    A. 14 minutes or fourteen minutes B. 1
  4.  
    What is the correct floor time for shells?
    A. 1 B. 10 minutes
  5.  
    Program #8 on the Varimixer is used for mixing what?
    A. 1 B. Kreme
  6.  
    About how long does it take for rings to go through the proofer from start to finish?
    A. approximately 33 minutes B. 1
  7.  
    Why is it important to make sure your production log book is correctly filled out? (Give at least two reasons)
    A. answers may vary B. 1

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