Foundations of Restaurant Management 2 Chapter 19

What are the three types of dough used for yeast bread?

• Rich dough, lean dough, and sourdough

• Flaky dough, wheat dough, flat douogh

• Sweet dough, round dough, salty dough

• Milk based dough, play dough, water based dough

What is the first step in yeast dough preparation?

• Scaling

• Proofing

• Rounding

• Fermentation

Place these procedures in the correct order.

• Mixing, scaling, proofing, baking

• Scaling, proofing, baking, mixing,

• Scaling, mixing, baking, proofing

• Scaling, mixing, proofing, baking

Which is a characteristic of a lean dough product?

• lean dough is high in fat and sugar

• lean dough is low in fat and sugar

• lean dough has a cake like texture after baking

• lean dough may contain milk, eggs, and cream

What develops gluten in the dough and gives the dough the stretch and elasticity it needs to achieve the proper texture?

• Proofing

• Scaling

• Portioning

• Kneading

When you divide the dough into pieces of uniform weight you are

• mixing

• portioning

• punching

• kneading

When the yeast acts on sugar and starches in the dough to produce alcohol, it is called

• fermentation

• shaping

• rounding

• scaling

Which is a characteristic of rich dough?

• High in fat and sugar

• Low in fat and sugar

• has a crisp, firm crust after baking

• has a sour, dense flavor, and a firm crust

Which is a characteristic of sourdough product?

• Sourdough has a soft cake like texture

• Sourdough is high in sugar

• Sourdough has a dense chewy texture

• Sourdough is high in eggs, milk, and cream

Which is true of yeast?

• Yeast is very temperature sensitive and will die if heated too much

• All yeast is harmful and should never be used in baking

• Yeast can only be used in dry form

• Fresh yeast with a slimy texture is ok to use in baking.