Artisan

1. 1. What is the primary purpose of mixing ingredients in bread-making?
   
   
   

• 1. A) To establish gluten structure

• 1. B) To enhance flavor

• 1. C) To incorporate air for leavening

• 1. D) All of the above

2. 2. Which of the following is a common method used to knead dough?
   
   
   

• 2. A) Folding

• 2. B) Rubbing

• 2. C) Whipping

• 2. D) Stirring

1. 3. During proofing, which of the following occurs?
   
   
   

• 1. A) The dough is baked

• 1. B) The yeast ferments and produces gas

• 1. C) The dough is mixed with dry ingredients

• 1. D) The dough is refrigerated

1. 4. What is the ideal temperature range for proofing yeast dough?
   
   
   

• 1. A) 32°F - 40°F

• 1. B) 68°F - 72°F

• 1. C) 75°F - 85°F

• 1. D) 120°F - 130°F

1. 5. What happens to the dough during the kneading process?
   
   
   

• 1. A) It thickens

• 1. B) It develops elasticity and strength

• 1. C) It becomes crumbly

• 1. D) It loses flavor

1. 6. In baking, what does steam do for bread?
   
   
   

• 1. A) Helps with color development

• 1. B) Creates a chewy texture

• 1. C) Produces bubbles in the crumb

• 1. D) Both A and C

1. 7. What is the effect of over-proofing dough? A
   
   
   

• 1. ) It develops a more complex flavor

• 1. B) It becomes dense and may collapse

• 1. C) It rises better

• 1. D) It develops a crust

1. 8. Which of the following is NOT typically a sign that bread is fully baked? A
   
   
   

• 1. A) It sounds hollow when tapped on the bottom

• 1. B) The crust is a deep golden brown

• 1. C) The dough feels sticky to the touch

• 1. D) It has risen to the desired height

1. What ingredient is primarily responsible for providing structure in bread?
   
   
   

• 1. A) Fat

• 1. B) Sugar

• 1. C) Flour

• 1. D) Salt

1. 10. What is the first step in the baking process after mixing ingredients?
   
   
   

• 1. A) Proofing

• 1. B) Shaping

• 1. C) Kneading

• 1. D) Cooling