Food & Nutrition 1: 4.01/4.02 Quick Breads & Yeast Bread Review

A chef prepares bread dough by making shallow cuts on the top of the loaf before baking. This process is known as

• Washing

• Docking

• Oven Spring

• Slashing

A fluted pan is used to bake this particular type of yeast bread.

• Pullman bread

• Parker House roll

• Brioche roll

• Croissant

When preparing yeast dough using the traditional or straight-dough method, what temperature should the water be when dissolving yeast granules?

• Room temperature

• 75°F to 85°F

• 105°F to 120°F

• 150°F to 212°F

__________________________ is a type of quick bread mixture that can be rolled and shaped from a spoon. This includes muffins and drop muffins.

A. Pour batter

• Pour batter

• Drop batter

• Soft dough

• Yeast dough

Aaron is making a biscuits and needs to combine flour and butter to make the dough. He needs to use a ______________________________.

• bread knife.

• turner

• sifter

• pastry blender

How do quick breads and yeast breads differ?

• Quick breads are more flavorful than yeast breads.

• Quick breads do not have leavening agents like yeast breads.

• Quick breads have more liquids than yeast breads.

• Quick breads have a shorter preparation time than yeast breads.

___________________ provides food for yeast in order for the dough to rise faster. This ingredient helps with browning, flavor, and texture.

• Salt

• Milk

• Sugar

• Eggs

___________________ hydrates the protein and starch in flour to form gluten.

• Baking powder

• Egg

• Sugar

• Water

An ingredient not considered to be a leavening agent is ________________.

• gluten.

• steam

• yeast

• baking powder

Breads are an excellent source of __________________________.

• calories

• fats

• carbohydrates

• proteins