Foods 1 - 4.02 Yeast Breads

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

• applying oil

• applying sugar

• applying salt

• applying flour

After mixing and letting the dough rise, you should:

• let dough rise again

• bake the dough

• shape the dough

• punch down the dough

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:

• mixing

• kneading

• letting the dough rise

• shaping the dough

If the temperature of the liquid is 140°F when preparing yeast bread, it will:

• cause the yeast to overproduce steam

• will not activate the yeast

• cause the yeast to die

• will not allow the yeast to produce enough steam

Batter bread differs from basic white bread because, to the batter bread, you:

• heat the flour

• add extracts

• use a starter

• beat the mixture

You are preparing yeast bread by using the quick-mix method. To activate the yeast, the temperature of the liquid should be:

• 200°F–212°F

• 120°F–130°F

• 200°F–212°F

• 105°F–115°F

If you want to bake 2 loaves of homemade yeast bread at the same time, you should:

• decrease the baking temperature

• decrease the baking time

• increase the baking temperature

• increase the baking time

When making yeast bread, punching down the dough releases:

• carbon dioxide

• carbon monoxide

• hydrogen

• oxygen

How many times do you allow yeast bread dough to rise when using the conventional mixing method?

• once

• twice

• three times

• four times

How do lean and rich doughs differ?

• lean contains eggs--rich does not

• lean contains yeast--rich does not

• lean contains little sugar and fat--rich contains a lot

• lean contains sugar and fat--rich contains very little