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WorksheetsQuick and Yeast Breads
Total questions: 22
Worksheet time: 11mins
Fats such as shortening and butter add __ to breads.
structure
tenderness
gluten
fluffiness
What is the main function of sugar when combined with yeast?
develops flavor
develops gluten
feeds yeast
adds structure
Which of the following is optional in yeast bread?
flour
sugar
salt
egg
Which is not a yeast bread?
doughnuts
drop biscuits
cinnamon rolls
soft pretzels
Pancakes are classified as a ___.
pour batter
drop batter
when did we learn this? I wasn't paying attention
Muffins are classified as
drop batter
pour batter
Cream of tartar is added to recipes to ___.
activate the gluten
add flavor
activate the baking soda
Which of the following temperatures would not be recommended for yeast? select all that apply
cold
boiling
warm
Quick breads do not require yeast to expand, what makes rise expand?
sugar
flour
baking powder
I would probably know the answer if I knew what's a quick bread
What can you add to your dough to have a finer texture?
egg whites
milk
sugar
whole wheat flour
Which of the following is specific to the muffin method?
cutting in fat using a pastry blender
kneading dough
making a well in dry ingredients then adding wet ingredients
Salt in yeast breads helps with: select all that apply
controls the function of the yeast
keeps it from expanding too much and from becoming sticky
feeds the yeast
provides tenderness
Which of the following does yeast not need to expand?
warmth
light
moisture
food: such as sugar
Breads rise in the oven because carbon dioxide expands when heated.
True
False
Carbon dioxide? Say what???
When preparing yeast breads your dough should look like a drop batter after kneading.
True
False
Kneading dough is done primarily to:
tenderize the bread
add air to your dough
stimulate the yeast
develop gluten
Which of the following are quick breads? Select all.
pancakes
biscuits
cool rise bread
pretzels
Which is not a leavening agent?
steam
baking powder
buttermilk
eggs
At approximately what temperature will yeast completely die (or become useless)?
110 degrees F
140 degrees F
Yeast is alive? I did not know that! I should probably look at my notes before the test.
What type of flour will give you the best brownies?
all-purpose
whole wheat
cake
bread
What type of flour has the largest amount of protein and gluten?
all-purpose
bread
cake
whole wheat
What type of baking pan will require you to lower the temperature of the oven by 25 degrees of the required oven temperature?
metal
ceramic corningware
glass
no idea I really should pay closer attention to my notes
