Steps for Yeast Breads

Front

When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise: once, twice, three times, four times

Back

twice

Front

When one bakes yeast bread products, what would happen if fermentation failed to occur?

Back

The yeast dough would not rise.

Front

During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:

Back

double in size

Front

If you over-knead your yeast, what will likely happen?

Back

bread will be poor quality

Front

A protein substance formed from the protein of the flour that gives elasticity to dough and is developed during kneading.

Back

gluten

Front

If the temperature of the liquid is 140°F when preparing yeast bread, it will:

Back

cause the yeast to die

Front

Success of yeast breads depends on: Careful measuring, Sufficient kneading, Controlled temperatures

Back

All of the above

Front

When kneading dough, you should place how much flour on your work surface?

Back

Just a little

Front

What is the function of flour in yeast breads?

Back

Structure

Front

Which is NOT true about lean doughs? Options: Made with flour, yeast, water and salt, Have little or no fat, Have a cake-like texture, Have a crisp crust

Back

Have a cake-like texture