Chapter 27: Yeast Breads & Rolls

Front

Which ingredient in yeast breads provides structure & texture?

Back

Flour

Front

Which ingredient in yeast bread provides moisture and causes the yeast to activate?

Back

Water

Front

Which ingredient in yeast breads feed the yeast causing it to expand and grow?

Back

Sugar

Front

Which ingredient in yeast bread tenderizes the dough?

Back

Fat

Front

What is the main leavening agent in yeast bread?

Back

Yeast

Front

Which of the following is the most basic yeast dough? Soft Medium Doughs, Hard Lean Doughs, Sweet Rich Doughs, Croissants

Back

Hard Lean Doughs

Front

Croissants are unique because fat is rolled into the dough, folded, and then shaped. This creates many _____________.

Back

layers

Front

Which mixing method for yeast dough involves adding all ingredients to the same bowl and mixing together in a single step?

Back

Straight dough

Front

Which mixing method for yeast dough involves mixing the dough in two stages so that the dough has extra time to leaven?

Back

Sponge method

Front

True or False. You should let a baked yeast product sit in the pan for a minimum of an hour after removing it from the oven.

Back

False