WorksheetsFinal Exam Review Obj 4.0- Yeast Breads
Total questions: 14
Worksheet time: 7mins
If Alex over-kneads his yeast dough, what will most likely happen?
The dough will fail to rise
The dough will become dry
The bread will be of poor quality
The bread will be of high quality
During the production of yeast breads, punching down the dough releases:
carbon dioxide
carbon monoxide
hydrogen
oxygen
When one bakes yeast bread products, what would happen if fermentation failed to occur?
The yeast dough would have too much gas and explode
The yeast dough would not rise
The yeast dough would be dry
The yeast dough would not be elastic.
Applying which ingredient will help prevent the yeast dough from forming a crust or drying out during fermentation?
sugar
salt
oil
flour
After mixing and letting the dough rise, what should Alyssa do to the dough?
allow the dough to rise again
bake the dough
shape the dough
punch down the dough
Scoring prevents the crust from:
cracking
drying out
browning
burning
How do yeast breads differ from quick breads?
Quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven.
Quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
Quick breads do not need a leavening agent, but yeast breads use baking powder to leaven
Quick breads use salt as a leavening agent, but yeast breads use yeast to leaven.
When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:
one time.
two times.
three times.
four times.
How do lean and rich doughs differ?
Lean doughs contain eggs, but rich doughs lack eggs.
Lean doughs contain yeast, but rich doughs lack yeast
Lean doughs have little to no sugar or fat, but rich doughs contain fat and sugar
Lean doughs contain fat and sugar, but rich doughs lack fat and sugar.
Xavier is preparing yeast bread by using the quick-mix method, and he wants to activate the yeast. The temperature of the liquid should be:
200°F–212°F
120°F–130°F
105°F–115°F
40°F–140°F
How will Kenia know if she has a quality yeast product?
The product will have risen well
The product will be brown
The product will have failed to rise
The product will be gooey
While preparing yeast bread in a Food and Nutrition I class, students misread the temperature of the water on the thermometer. The temperature of the liquid was 140°F. How will this affect the yeast?
cause the yeast to overproduce steam
cause the yeast to die
will not activate the yeast
will not allow the yeast to produce enough steam
To knead bread dough, use a:
hand mixer with a wire whisk.
mixing bowl with a spoon.
stand mixer with a flat beater.
stand mixer with a dough hook
Malik plans to make two loaves of homemade yeast bread. If Malik wants to bake both loaves at the same time, he will need to:
decrease the baking temperature.
decrease the baking time
increase the baking temperature
increase the baking time.
