Chapter 27: Yeast Breads & Rolls

Chapter 27: Yeast Breads & Rolls

Assessment

Flashcard

Life Skills

10th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

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11 questions

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1.

FLASHCARD QUESTION

Front

Which ingredient in yeast breads provides structure & texture?

Back

Flour

2.

FLASHCARD QUESTION

Front

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

Back

Water

3.

FLASHCARD QUESTION

Front

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

Back

Sugar

4.

FLASHCARD QUESTION

Front

Which ingredient in yeast bread tenderizes the dough?

Back

Fat

5.

FLASHCARD QUESTION

Front

What is the main leavening agent in yeast bread?

Back

Yeast

6.

FLASHCARD QUESTION

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

7.

FLASHCARD QUESTION

Front

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

Back

layers

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