Yeast Breads

What is yeast?

• A type of sugar

• A synthetic chemical

• A living organism that acts as a leavener

• A type of flour

What ingredients are found in lean dough?

• Flour, yeast, water, salt, and chocolate chips

• Flour, yeast, water, salt, and high amounts of sugar and fat

• Flour, yeast, water, salt, and little or no sugar or fat

• Only flour and water

Which of the following is a characteristic of rich dough?

• Does not contain yeast

• Higher in fat and sugar

• Low in sugar and fat

• Used only for making bread

What is the ideal temperature range for mixing warm water and yeast?

• 75°F–95°F (24°C–35°C)

• 100°F–120°F (38°C–49°C)

• 50°F–70°F (10°C–21°C)

• 130°F–150°F (54°C–66°C)

At what temperature does yeast start to die?

• 160°F (71°C)

• 140°F (60°C)

• 120°F (49°C)

• 100°F (38°C)

What is the purpose of kneading dough?

• To cool it down

• To mix in additional flavors

• To develop gluten and give the dough stretch

• To separate the yeast cells

What does the sponge method of bread making involve?

• Starting with a thick batter that doubles in size

• Baking the dough immediately without rising

• Using only sourdough starter

• Mixing all ingredients at once

What should you do if your yeast has a sour odor?

• Use it immediately

• Refrigerate it for later use

• Discard it

• Add more flour to it