Theory of bread

1. Which type of yeast must be kept in the refrigerator?

• A. Brewer’s yeast

• B. Active dry yeast

• C. Instant dry yeast

• D. Compressed yeast or fresh yeast

2. The damper should be open while bread is ________ while baking.

• A. Last

• B. Half way

• C. Beginning

• D. Last five minutes

3. What is the function of water to the bread?

• A. To give color

• B. Keeping quality

• C. To give taste to the product

• D. Used to hydrate the flour during mixing

4. Which of the following ingredient is measurable using baker’s percentage?

• A. Eggs

• B. Flour

• C. Sugar

• D. Water

1. Why do we need to sieve the flour?

• A. To aerates

• B. To separate the bugs

• C. To make the flour more light

• D. To get flour more taste during baking time