Yeast-Raised Products

Dissolving yeast in liquids at temperatures over 138°F (59°C) is ____.

• A. necessary for the yeast to work

• B. acceptable, but it might make the yeast rise too much

• C. not recommended because the yeast will work much slower

• D. not recommended because the yeast might be killed and not work at all

Fermentation can take as long as ____.

• A. one and a half hours

• B. two and a half hours

• C. three and a half hours

• D. four and a half hours

Fermentation is generally considered complete when the size of the dough ____.

• A. increases by half

• B. doubles

• C. increases by one and a half

• D. triples

____ the baking process, dough raises due to the expansion of the gases present in the dough.

• A. Throughout

• B. At the end of

• C. During the middle of

• D. At the beginning of

During the baking process, yeast is ____.

• A. stabilized

• B. activated

• C. killed

• D. increased

During the baking process, moisture in the dough ____.

• A. remains the same

• B. condenses

• C. increases

• D. evaporates

The purpose of dissolving yeast is to allow it to be evenly mixed into the dough.

• True

• False

The mixer attachment used to knead dough is the paddle.

• True

• False

Fermentation is best done in a warm place with no drafts.

• True

• False

The number of ways to shape yeast dough are limited to a few classic shapes.

• True

• False