Yeast Quiz Review

Active dry yeasts must be rehydrated for 10 minutes at what temperatures?

• 110-115 F

• 85-95 F

• 145-155 F

• 125-130 F

Fermentation is when yeast acts on _________ and produces _________ and alcohol.

• Sugar, Oxygen

• Sugar, CO2

• Baking Powder, Oxygen

• Baking Soda, CO2

What is the purpose of kneading bread dough?

• Develop Gluten

• Incorporate air into the dough

• Both

• None

Dough is finished rising when it has doubled in size and retains impression when poked

• True

• False

In the straight dough mixing method, all of the flour is mixed into liquid mixture at once

• True

• False

Punching down dough relieves stress on gluten, removes excess CO2 and redistributes yeast

• True

• False

Yeast breads at baked at a temperature of 325-350 F

• True

• False

Yeast breads are done baking when the dough pulls away from the sides of the pan

• True

• False

Dough should be sticky and rough when done kneading

• True

• False

What is the correct order of making a yeast bread?

• Kneading

  Mixing the dough

  Proofing

  Rising

  Punch down

  Baking

• Proofing

  Kneading

  Mixing the dough

  Punch down

  Rising

  Baking

• Mixing the dough

  Kneading

  Rising

  Punch down

  Proofing

  Baking

• Rising

  Punch down

  Mixing the dough

  Baking

  Proofing

  Kneading