AC Final Review (Spring 23)

Products leavened by yeast require time to ferment. Therefore, chemically leavened products can be produced in less time.

• True

• False

Self-rising flour is a ready-made mixture of flour and baking powder.

• True

• False

Crêpes and pâte à choux are different quick bread products that begin as batters.

• True

• False

Chemical leaveners expedite the leavening process, so preparation time for quick bread products is shorter than preparation time for baked products leavened using yeast.

• True

• False

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

• True

• False

Docking is sometimes used to create decorative patterns on the surface of the finished loaf

• True

• False

Most bread is best stored in the refrigerator.

• True

• False

Essential to the baker’s craft are understanding that yeast is a living organism and knowing how it reacts to various conditions and ingredients.

• True

• False

Pie dough is a simple mixture of flour, fat, liquid, and baking powder.

• True

• False

Some bakers prefer to use milk over water in pie dough because crusts made with milk brown more slowly.

• True

• False