(13) (a) Why must bread dough be kneaded? (b) How is it possible to tell when dough has been kneaded sufficiently?
(14) At what temperature should bread be kneaded?
(15) How should bread be cared for after it is removed from the oven?
(16) What points are considered in the scoring of bread?
(17) What part of bread making may be done in a bread mixer?
(18) What are the differences in time and oven temperatures in baking rolls and bread?
(19) Mention briefly the procedure in making rolls, buns, and biscuits.
(20) Score a loaf of bread you have made and submit the points as you have scored it.