Steps for Yeast Breads

When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:

• once

• twice

• three times

• four times

When one bakes yeast bread products, what would happen if fermentation failed to occur?

• The yeast dough would have too much gas & explode

• The yeast dough would not rise

• The yeast dough would be dry

• The yeast dough would not be elastic

During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:

• start baking

• rise slightly

• double in size

• triple in size

If you over-knead your yeast, what will likely happen?

• dough will fail to rise

• dough will become too moist

• bread will be high quality

• bread will be poor quality

A protein substance formed from the protein of the flour that gives elasticity to dough and is developed during kneading.

• leavening agent

• salt

• carbon dioxide

• gluten

Which of the following temperatures would not be recommended for yeast? select all that apply

• cold

• boiling

• warm

If the temperature of the liquid is 140°F when preparing yeast bread, it will:

• cause the yeast to overproduce steam

• will not activate the yeast

• cause the yeast to die

• will not allow the yeast to produce enough steam

Success of yeast breads depends on:

• Careful measuring
• Sufficient kneading
• Controlled temperatures
• All of the above

When kneading dough, you should place how much flour on your work surface?

• 1 c

• Any amount

• No flour.

• Just a little

What is the function of flour in yeast breads?

• Structure 
• Taste 
• Food for the yeast 
• Moisture