Chapter 19 Level two Yeast Breads

What is dough primarily a mixture of?

• Sugar, water, and yeast

• Flour, liquid, and leavener

• Eggs, milk, and butter

• Salt, oil, and vinegar

Which of the following is NOT typically added to dough to enhance color, flavor, or texture?

• Nuts

• Grains

• Plastic

• Spices

Which ingredient is NOT mentioned as an addition to dough for flavor?

• Honey

• Molasses

• Plastic

• Herbs

What is yeast classified as?

• Mineral

• Living organism

• Chemical compound

• Artificial additive

What does yeast help baked goods to do?

• Harden

• Rise

• Melt

• Freeze

Which of the following is NOT a typical ingredient added to dough?

• Vegetables

• Fruit

• Metal

• Grains

What is the primary function of other ingredients in dough?

• To add weight

• To add color, flavor, texture

• To add moisture

• To add acidity

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

• Croissants

• French bread

• Brioche

• Cinnamon rolls

What type of texture is associated with baguettes?

• Soft texture

• Chewy texture

• Crispy texture

• Fluffy texture

Which of the following is an example of a bread with a crisp crust?

• French bread

• Baguettes

• Kaiser rolls

• Soft rolls