WorksheetsTYPES OF BREAD
Total questions: 10
Worksheet time: 3mins
Yeast bread make use of (a) as the leavening agent.
There are (a) ways in mixing the dough for yeast bread.
All ingredients are mixed together and completely done at one time preferably using a mixer.
No knead method
Straight dough method
Sponge dough
A preliminary fermentation is done.
No knead method
Straight dough method
Sponge dough
The following are characteristics of a well-baked yeast bread EXCEPT
Tender
Free from cracks
Airy
The following are characteristics of a well-baked quick bread EXCEPT
Tender
With peaks
Moist
What could be the cause of pale color in quick breads? (Choose two)
too little sugar
overbaking
underbaking
too much sugar
What could be the cause of too moist yeast breads? (Choose two)
over baking
under baking
too much sugar
too little sugar
Stirring and beating one or two ingredients against a bowl using a wooden spoon or electric mixer to make a soft, fluffy mixture.
Sponge dough
No knead method
Creaming method
Example products of this kind of mixture are pancakes and waffles.
Pour batter
Drop batter
Soft dough
