Foods 1 4.02 Yeast Breads

Sprinkling a work surface with flour, turning the dough ball onto the floured surface, and using the heels of both hands to push the dough down and away best describes which step of yeast bread production?

• mixing

• kneading

• letting the dough rise

• shaping the dough

Sam is preparing yeast bread by using the quick-mix method, and he wants to activate the yeast. The temperature of the liquid should be:

• 200F - 212F

• 120F - 130F

• 105F - 115F

• 40 - 140F

Batter bread differs from basic white bread by:

• heating the flour

• beating the mixture

• adding extracts

• using a starter

How do yeast breads differ from quick breads?

• Quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven.

• Quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven

• Quick breads do not need a leavening agent, but yeast breads use baking powder to leaven.

• Quick breads use salt as a leavening agent, but yeast breads use yeast to leaven.

Scoring prevents the crust from:

• cracking

• browning

• drying out

• burning

While preparing yeast bread in a Foods class, students misread the temperature of the water on the thermometer. The temperature of the liquid was 140F. How will this 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

How do lean and rich doughs differ?

• Lean dough contains eggs, but rich dough lacks eggs.

• Lean dough contains yeast, but rich dough lacks yeast.

• Lean dough has little to no sugar or fat, but rich dough contains fat and sugar.

• Lean dough contains fat and sugar, but rich dough lacks fat and sugar.

During the production of yeast breads, punching down the dough releases:

• carbon dioxide

• carbon monoxide

• hydrogen

• oxygen

How will Jess know if she has a quality yeast product?

• The product will have risen well.

• The product will be brown.

• The product will have failed to rise.

• The product will be gooey.

During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:

• start baking

• rise slightly

• double in size

• triple in size