Yeast bread quiz

 

Recipe directions for how long and at what speed dough is to be kneaded must be followed to create ____.

• a soft product

• a product with holes

• a product with the correct texture

 

Many bakers place the dough in an oiled container during fermentation and brush oil on the surface of the dough so ____.

• the bubbles are kept inside

• the oil seeps into the dough to add flavor

• the dough does not stick to the pan

• a dry crust does not form

 

Punching the dough after fermentation allows carbon dioxide gas to be __________________ “food”.

• released and allows the yeast to come in contact with more

• trapped and allows the yeast to be protected from contact with additional

 

Fermentation is generally considered complete when the size of the dough ____.

• increases by half

• doubles

• increases by one and a half

• triples

 

Proofing is complete when the size of the dough ____

• increases by half

• doubles

• increases by one and a half

• triples

Dissolving yeast in liquids at temperatures over 138°F (59°C) is ____.

• necessary for the yeast to work

• acceptable, but it might make the yeast rise too much

• not recommended because the yeast will work much slower

• not recommended because the yeast might be killed and not work at a

 

In the professional kitchen, only small quantities of dough are kneaded by hand.

• True

• False

 

Fermentation is best done in a warm place with no drafts.

• true

• false

 

Heating your liquid to 110-115 degrees before adding your yeast in is essential in activating the yeast

• True

• false

 

During the baking process, yeast is ____.

• activiated

• killed

• increased