3.20.19

When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:

• Once

• Twice

• Three Times

• Four Times

Using the heels of both hands to push the dough down and away on a floured surface best describes:

• mixing.

• kneading.

• letting the dough rise.

• shaping the dough.

Xavier is preparing yeast bread by using the quick-mix method. What temperature should the liquid be to activate the yeast?

• 200˚F - 212˚F

• 120˚F - 130˚F

• 105˚ - 115˚F

• 40˚F - 140˚F

How do lean and rich doughs differ?

• Lean doughs contain eggs, but rich dough lacks eggs.

• Lean doughs contain yeast, but rich doughs lack yeast.

• Lean doughs have little to no sugar or fat, but rich doughs contain fat and sugar.

• Lean doughs contain fat and sugar, but rich doughs lack fat and sugar.

If you plan to bake two loaves of yeast bread at the same time, you will need to:

• decrease the baking temperature.

• decrease the baking time.

• increase the baking temperature.

• increase the baking time.

After mixing and letting the dough rise, what should you do the dough?

• Allow the dough to rise again.

• Bake the dough.

• Shape the dough.

• Punch down the dough.

Batter bread differs from basic white bread by:

• heating the flour.

• beating the mixture.

• adding extracts.

• using a starter.

What would happen if fermentation failed to occur?

• The yeast dough would have too much gas and explode.

• The yeast dough would not rise.

• The yeast dough would be dry.

• The yeast dough would not be elastic.

How will liquid measuring to the temperature of 140˚F affect the yeast?

• Cause the yeast to overproduce steam.

• Cause the yeast to die.

• Will not activate the yeast.

• Will not allow the yeast to produce enough steam.

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

• The dough will fail to rise.

• The dough will become dry.

• The bread will be of poor quality.

• The bread will be of high quality.