Worksheets4.02 Yeast Breads
Total questions: 17
Worksheet time: 9mins
Applying which ingredient will help prevent the yeast dough form forming a crust or drying out during fermentation?
sugar
salt
oil
flour
Scoring prevents the crust from:
cracking
browning
drying out
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
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
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, 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 degrees to 212 degrees
120 degrees to 130 degrees
105 degrees to 115 degrees
40 degrees to 140 degrees
After mixing and letting the dough rish, what should Alyssa do to the dough?
allow the dough to rise again
bake the dough
shape the dough
punch down the dough
Malik plans to make two leaves of homemade yeast bread. If Malik wants to bake both leaves at the same time, he will need to:
decrease the baking temperature
decrease the baking time
increase the baking temperature
increase the baking time
Batter bread differs from basic white bread by:
heating the flour
beating the mixture
adding extracts
using a starter
During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:
start baking
rise slightly
double in size
triple in size
How should 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
Sprinkling a work surface with flour, turning the dough ball onto the floured surface, and using the heels of both hands to push the dough down and away best describes which step of yeast bread production?
mixing
kneading
letting the dough rise
shaping the dough
While preparing yeast bread in a Food and Nutrition 1 class, students misread the temperature of the water on the thermometer. The temperature of the liquid was 140 degrees. How will the 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
When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:
once
twice
three times
four times
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.
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
