YEAST Review

Is yeast alive?

• yes

• no

• sorta

what is yeast's favorite food?

• water

• salt

• fat

• sugar

what temperature should the liquid be that you proof yeast in?

• 100 degrees

• 115 degrees

• 150 degrees

• 200 degrees

What are the steps for kneading?

• fold, repeat, turn, push

• turn, push, repeat, fold

• push, fold, turn, repeat

• repeat,, fold, push, turn

What are the "bubbles" that form when proofing yeast?

• CO2

• H2o

• carbohydrates

• No idea!

What tells yeast to "chill out"?

• sugar

• flour

• salt

• Mrs. Jones

What type of flour is used for yeast breads?

• bread flour

• cake flour

• self-rising flour

• pastry flour

What size should the bowl be for the overnight rise?

• same size as the dough

• just smaller than the dough ball

• a little bigger than the dough ball

• double the size of the dough ball

Why do you punch the dough?

• It's fun

• to flatten it

• to release gasses that build up overnight

• to get your stress out before trying to roll it out

What is the overnight rise called?

• fermentation

• fragmentation

• fertilization

• fiberization