Chapter 6 study guide PB

What is a dough that is made with a large quantity of yeast and is made up into loaves and rolls only a few minutes after being mixed called?

• Lean dough

• Rolled-in dough

• No-time dough

• Hearth bread

Which of the following is an example of a lean dough product?

• Croissant

• Danish

• French bread

• Old dough

What type of dough consists of alternating layers of dough and fat?

• Lean dough

• Rolled-in dough

• No-time dough

• Hearth bread

What are breads baked directly on the bottom of the oven called?

• Lean breads

• Rolled-in breads

• Hearth breads

• No-time breads

What is the process called when bread is placed in a warm, moist place and allowed to rise or expand?

• Fermentation

• Proofing

• Baking

• Mixing

What gas does yeast produce when it acts on sugar in a dough?

• Oxygen

• Nitrogen

• Carbon dioxide

• Hydrogen

What inhibits yeast fermentation?

• Sugar

• Water

• Salt

• Flour

What is an overfermented dough called?

• Young dough

• Old dough

• Lean dough

• Rolled-in dough

What is an underfermented dough called?

• Young dough

• Old dough

• Lean dough

• Rolled-in dough

What should be done to doughs that are used to make products requiring a long makeup time to prevent them from being too old by the time makeup is complete?

• Slightly overfermented

• Slightly underfermented

• Fully fermented

• Not fermented at all