Mix of questions year 8 including gluten

When making bread what are the four conditions yeast needs to work?

• Food, boiling water and time

• Food, moisture, warmth and time

• Time, cold temperature, boiling water and more time

What is the protein in the flour called?

(a)  

What are you trying to activate in the flour to create the texture?

• Gluten

• Glucose

• Glutein

• Glucosium

When making bread what should you keep separate from the yeast?

• flour

• water

• sugar

• salt

When making bread what temperature should the water be?

When kneading which part of your hand should you use?

• fingertips

• Heel

• doesn't matter

• Thumbs

What is the term used to describe what happens to bread when you've kneaded it and leave it to double in size?

(a)  

What is the purpose of kneading the dough in bread making?

• To mix the ingredients

• To activate the yeast

• To develop the gluten

• To add air to the dough

What is the role of yeast in bread making?

• It adds flavor to the bread

• It helps the bread rise

• It makes the bread moist

• It gives the bread its color

What happens if you add too much flour to the bread dough?

• The bread will rise too much

• The bread will be too moist

• The bread will be too dry

• The bread will not rise