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Worksheets8.2 Yeast Breads
Total questions: 14
Worksheet time: 7mins
Which is NOT true about lean doughs?
Made with flour, yeast, water and salt
Have little or no fat
Have a cake-like texture
Have a crisp crust
Which is NOT true about rich doughs?
Have a chewy texture
Made with butter, sugar and eggs
Made with flour, yeast, water and salt
Have a cake-like texture
Method for mixing bread dough where all ingredients are combined at once.
Sponge method
Straight-dough method
Lean-dough method
Rich-dough method
Method in which yeast dough is mixed in two stages.
Straight-dough method
Sponge method
Lean-dough method
Rich-dough method
Develop gluten by
measuring correctly.
mixing correctly.
using whole grains.
kneading.
Sourdough bread is leavened by
yeast.
a chemical leavener.
a starter.
oxygen.
To proof is to
check to ensure the dough was made correctly.
allow the dough to rise a final time before baking.
allow the dough to ferment.
There are ______ basic steps to making yeast breads.
7
8
9
10
Scaling is to
remove scales from an ingredient.
measure ingredients in any manner.
measure ingredients on a scale.
When portioning dough
it is divided into portions of equal weight.
work as quickly as possible so dough doesn't dry out.
divide into 12 ounce portions.
When making yeast bread, the step rounding is done
before fermentation.
at the end.
after portioning.
The step "Punching Down" is done
before rounding and after proofing.
after fermentation and before portioning.
second.
The last step in making yeast bread is
Proofing
Cutting
Baking
Cooking and storing
Bread should be cooled
in the pan it was baked in.
in the refrigerator.
on a cooling rack.
