Quick Breads, Yeast Breads, & Leavening Review

If yeast is activated with water that is too hot, what will happen?

• it will kill the yeast

• it will slow the growth of the yeast

• it will speed the growth of the yeast

• nothing

which of the following are "binding ingredients" that hold the dough together?

• oil

  sugar

  eggs

• flour

  yeast

  water

• salt

  sugar

  vanilla

Through the process of kneading, proteins begin to form

• yeast

• sodium bicarbonate

• gluten

• bread

Twisting, stretching, pulling, and pounding the dough

• kneading

• needing

• knitting

• proofing

What does yeast need in order to grow?

• moisture

• light

• food source

• cool temperatures

The stonger the gluten in the dough, the more _____ it can trap.

• Carbon dioxide

• oxygen

• sodium bicarbonate

• carbon monoxide

After kneading, put the dough in a warm place to rise. How long should it take for the dough to double in size?

• 20 minutes

• 1 hour

• 2 hours

• 10 hours

Choose all that are true of yeast.

• it is a living organism

• it is a fungus

• it is uncommon

• it is harmful in most forms

most common type of yeast for baking; had moisture and food source removed and is in a dormant state

• dried yeast

• rehydrated yeast

• carbon-dated yeast

• dairy yeast cakes

Which of the following is true of "rapid rise yeast"?

• has smaller yeast cells

• dough made with it rises more rapidly than dough made with "active dry yeast"

• has smaller yeast cells

• dough made with it rises more slowly than dough made with "active dry yeast"

• does not contain living organisms (like those that can be found in "active dry yeast")