To Develop the Gluten When Mixing Brioche

question 9

Multiple Choice

To develop the gluten when mixing brioche

• A) fat is added after the dough is fully kneaded.
• B) eggs and fat are added after the dough is fully kneaded.
• C) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
• D) the dough is fermented in the refrigerator.

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Definitions:

WISC-IV

A clinical assessment tool designed to measure the intelligence of children between the ages of 6 and 16, constituting the fourth edition of the Wechsler Intelligence Scale for Children.

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The degree to which an assessment tool produces stable and consistent results over time, crucial for the validity of research findings and experiments.

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Showing an unjustifiable favoritism or prejudice towards something or someone.

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Showing an unjustifiably favorable or unfavorable inclination towards something or someone, often without considering the facts objectively.