
YEAST BREAD TEST
Quiz
•
Life Skills, Other
•
9th - 12th Grade
•
Medium
Sharon Kerstetter
Used 4+ times
FREE Resource
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25 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This ingredient provides the structure of a bread
eggs
flour
yeast
water
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This ingredient acts as a solvent and delays staling:
flour
fat
water
yeast
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The liquid most often used in a yeast bread is...
No water, eggs add enough moisture
milk
water
oil
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many packets of active-dry yeast are equal to one 6 oz. block of compresssed yeast?
1
2
3
4
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the function of fat or shortening in a yeast bread?
tenderizes the bread
helps trap CO2 for leavening action
helps to activate the yeast
dramatically changes the color of the crust
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is gluten?
a stretchy protein
a type of carbohydrate, which adds a lot of calories in the form of sugar
an additive
an ingredient that boosts cell division of yeast
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is gluten made from?
the sugars and starches in the wheat flour
it is a man-made additive put in flour
the combination of proteins called glutenin & gliaden
lipoproteins (fats & protein molecules)
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