BREAD MAKING QUIZ

All of the following are examples of quick bread EXCEPT

• CORN BREAD

• DINNER ROLLS

• OATMEAL MUFFINS

• CHOCOLATE CHIP PANCAKES

Fried bakes are an example of a

• DROP BATTER

• THIN BATTER

• SOFT DOUGH

• HARD DOUGH

The main reason why sugar is used in making savoury yeast bread is

• TO QUICKEN THE ACTIVATION OF YEAST

• FOR COLOUR

• FOR NUTRIENTS

• FOR FLAVOUR

Della baked some dinner rolls which had a sour taste. All of the following reasons might have caused that EXCEPT

• THE YEAST THAT SHE USED WAS NOT THE BEST OR WAS STALE

• SHE LEFT THE DOUGH TO RISE FOR TOO LONG

• THE TEMPERATURE USED TO BAKE THE BREAD WAS TOO HIGH

• SHE OVER KNEADED THE DOUGH

Yeast breads are usually baked at

• 180-190 DEGREES

• 190-200 DEGREES

• 200-210 DEGREES

• 170-180 DEGREES

ANSWER TRUE OF FALSE FOR THE FOLLOWING QUESTIONS:

Quick breads take longer to rise than yeast breads.

• TRUE

• FALSE

Straight doughs take more time to rise than sponge dough

• TRUE

• FALSE

Room temperature liquid is best for making bread.

• FALSE

• TRUE

Salt can slow down the time it takes for yeast doughs to rise

• TRUE

• FALSE

Proofing is the step in the bread making process where the dough is shaped and then allowed to rise for a final time before it is baked.

• TRUE

• FALSE