Matching -_____Ciabatta

question 6

Multiple Choice

Matching
-_____ciabatta

• A) a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls
• B) a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough
• C) a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored
• D) a mixture of equal weights flour and water, with a very small portion of yeast added
• E) "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
• F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration)

---

Definitions:

Plasma Proteins

Proteins found in blood plasma, playing roles in clotting, defense mechanisms, and regulating osmotic pressure.

Lipids

A diverse group of organic compounds that are insoluble in water but soluble in organic solvents, playing critical roles in cell structure, energy storage, and signaling.

Fat-Soluble Vitamins

Vitamins, such as A, D, E, and K, that can be stored in the body's fatty tissue and liver.

White Blood Cell Count

A test measuring the number of white blood cells in the blood, indicating the body's immune system activity.