LEAN DOUGH & RICH DOUGH

Which of the following is NOT true about lean dough?

• made with flour, yeast, water and salt

• have little or no fat

• have a cake-like texture

• have a crisp crust

Which of the following statement is NOT true about rich dough?

• have a chewy texture

• made with butter, sugar and eggs

• made with flour, yeast, water and salt

• have a cake-like texture

This mixing method combining all ingredients at once.

• Sponge method

• Straight-dough method

• Lean-dough method

• Rich-dough method

Mixing method in which yeast dough is mixed in two stages.

• Modified straight method

• Straight method

• Sponge & dough method

• Sponge method

Brushed hot bread product with butter or shortening or honey immediately after removing it from the oven.

• Egg wash

• Glazing

• Scoring

• Dusting

The dough which is low in fat and sugar and often contain milk is

• Lean dough

• Enriched dough

• Drop dough

• Pour dough

An example of organic leavening agent is

• gelatin

• cream of tartar

• yeast

• arrowroot

The success of yeast bread depends on:

• careful measuring

• sufficient kneading

• controlled temperature

• all of the above

What is fermentation?

• rolling out your dough

• adding flour to your dough

• allowing your dough to rise

• pressing into your dough

To press the dough with the heel of the hands, fold it, turn it (same direction) and repeat until the dough is smooth and elastic. Base on the following statement, name the bread-making method.

• Windowpane test

• Punching

• Mixing

• Kneading