4.02 Yeast Breads

How will Kenia 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

How do lean & rich doughs differ?

• Lean doughs contain eggs, but rich doughs lack 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.

Applying which ingredient will help prevent the yeast dough from forming a crust or drying out during fermentation?

• sugar

• salt

• oil

• flour

Batter bread differs from basi white bread by:

• heating flour

• beating the mixture

• adding extracts

• using a starter

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

• once

• twice

• three times

• four times

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

• Carbon dioxide

• Carbon Monoxide

• Hydrogen

• Oxygen

Malik plans to make two loaves of homemade yeast bread. If Malik wants to bake both loaves at the same time, he will need to:

• decrease the baking temperature

• decrease the baking time

• increase the baking temperature

• increase the baking time

8. 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.

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

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

• 200°F–212°F.

• 120°F–130°F

• 105°F–115°F.

• 40°F–140°F.