Yeast bread make use of ___________________ as the leavening agent.

There are ______________ ways in mixing the dough for yeast bread.

All ingredients are mixed together and completely done at one time preferably using a mixer.

• No knead method

• Straight dough method

• Sponge dough

A preliminary fermentation is done.

• No knead method

• Straight dough method

• Sponge dough

The following are characteristics of a well-baked yeast bread EXCEPT

• Tender

• Free from cracks

• Airy

The following are characteristics of a well-baked quick bread EXCEPT

• Tender

• With peaks

• Moist

What could be the cause of pale color in quick breads? (Choose two)

• too little sugar

• overbaking

• underbaking

• too much sugar

What could be the cause of too moist yeast breads? (Choose two)

• over baking

• under baking

• too much sugar

• too little sugar

Stirring and beating one or two ingredients against a bowl using a wooden spoon or electric mixer to make a soft, fluffy mixture.

• Sponge dough

• No knead method

• Creaming method

Example products of this kind of mixture are pancakes and waffles.

• Pour batter

• Drop batter

• Soft dough