WorksheetsBREAD MAKING QUIZ
Total questions: 10
Worksheet time: 5mins
All of the following are examples of quick bread EXCEPT
CORN BREAD
DINNER ROLLS
OATMEAL MUFFINS
CHOCOLATE CHIP PANCAKES
Fried bakes are an example of a
DROP BATTER
THIN BATTER
SOFT DOUGH
HARD DOUGH
The main reason why sugar is used in making savoury yeast bread is
TO QUICKEN THE ACTIVATION OF YEAST
FOR COLOUR
FOR NUTRIENTS
FOR FLAVOUR
Della baked some dinner rolls which had a sour taste. All of the following reasons might have caused that EXCEPT
THE YEAST THAT SHE USED WAS NOT THE BEST OR WAS STALE
SHE LEFT THE DOUGH TO RISE FOR TOO LONG
THE TEMPERATURE USED TO BAKE THE BREAD WAS TOO HIGH
SHE OVER KNEADED THE DOUGH
Yeast breads are usually baked at
180-190 DEGREES
190-200 DEGREES
200-210 DEGREES
170-180 DEGREES
ANSWER TRUE OF FALSE FOR THE FOLLOWING QUESTIONS:
Quick breads take longer to rise than yeast breads.
TRUE
FALSE
Straight doughs take more time to rise than sponge dough
TRUE
FALSE
Room temperature liquid is best for making bread.
FALSE
TRUE
Salt can slow down the time it takes for yeast doughs to rise
TRUE
FALSE
Proofing is the step in the bread making process where the dough is shaped and then allowed to rise for a final time before it is baked.
TRUE
FALSE
