Yeast Bread Assessment

Dissolving yeast in liquids at temperatures over 138°F (59°C) is ____.

• necessary for the yeast to work

• acceptable, but it might make the yeast rise too much

• not recommended because the yeast will work much slower

• not recommended because the yeast might be killed and not work at all

Recipe directions for how long and at what speed dough is to be kneaded must be followed to create ____.

• a product with the correct texture

• a product with holes

• a soft product

• appropriate fermentation

Fermentation can take as long as ____.

• one and a half hours

• two and a half hours

• three and a half hours

• four and a half hours

Fermentation is generally considered complete when the size of the dough ____.

• increases by half

• doubles

• increases by one and a half

• Triples

Many bakers place the dough in an oiled container during fermentation and brush oil on the surface of the dough so ____.

• the bubbles are kept inside

• the oil seeps into the dough to add flavor

• the dough does not stick to the pan

• a dry crust does not form

Punching the dough after fermentation allows carbon dioxide gas to be ____ “food”.

• trapped and allows the yeast to come in contact with more

• released and allows the yeast to come in contact with more

• released and allows the yeast to be protected from contact with additional

• trapped and allows the yeast to be protected from contact with additional

The temperature in the proof box is typically around ____.

• 75°F (24°C)

• 100°F (38°C)

• 125°F (52°C)

• 140°F (60°C)

Proofing is complete when the size of the dough ____.

• Increases by half

• Doubles

• increases by one and a half

• triples

During the baking process, yeast is .

• Stabilized

• Activated
• Killed

• increased

During the baking process, starches and gluten in the dough .

• Increase
• Decrease

• become firm

• become soft