NEW
Font size
WorksheetsFoods 1 - 4.02 Yeast Breads
Total questions: 20
Worksheet time: 10mins
What will help prevent the yeast dough from forming a crust or drying out during fermentation?
applying oil
applying sugar
applying salt
applying flour
After mixing and letting the dough rise, you should:
let dough rise again
bake the dough
shape the dough
punch down the dough
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:
mixing
kneading
letting the dough rise
shaping the dough
If the temperature of the liquid is 140°F when preparing yeast bread, it will:
cause the yeast to overproduce steam
will not activate the yeast
cause the yeast to die
will not allow the yeast to produce enough steam
Batter bread differs from basic white bread because, to the batter bread, you:
heat the flour
add extracts
use a starter
beat the mixture
You are preparing yeast bread by using the quick-mix method. To activate the yeast, the temperature of the liquid should be:
200°F–212°F
120°F–130°F
200°F–212°F
105°F–115°F
If you want to bake 2 loaves of homemade yeast bread at the same time, you should:
decrease the baking temperature
decrease the baking time
increase the baking temperature
increase the baking time
When making yeast bread, punching down the dough releases:
carbon dioxide
carbon monoxide
hydrogen
oxygen
How many times do you allow yeast bread dough to rise when using the conventional mixing method?
once
twice
three times
four times
How do lean and rich doughs differ?
lean contains eggs--rich does not
lean contains yeast--rich does not
lean contains little sugar and fat--rich contains a lot
lean contains sugar and fat--rich contains very little
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
If you over-knead your yeast, what will likely happen?
dough will fail to rise
dough will become too moist
bread will be high quality
bread will be poor quality
If fermentation fails to occur when baking yeast bread products, what will happen?
dough will have too much gas and explode
dough will not rise
dough will be dry
dough will not be elastic
You will know if you have a quality yeast product if the product:
rises well
is brown
fails to rise
is gooey
Yeast breads differ from quick breads because:
quick breads use sugar to leaven--yeast breads use yeast
quick breads use baking soda to leaven--yeast breads use yeast
quick breads do not use leavening agents--yeast breads use baking powder
quick breads use salt to leaven--yeast breads use yeast
Scoring prevents the crust from:
cracking
drying out
browning
burning
To knead bread dough, use a:
hand mixer with wire whisk
mixing bowl with a spoon
stand mixer with a flat beater
stand mixer with a dough hook
Ingredient that causes baking goods to rise:
gluten
fermentation
carbon dioxide
leavening agent
A protein substance formed from the protein of the flour that gives elasticity to dough and is developed during kneading.
leavening agent
salt
carbon dioxide
gluten
A single-celled fungi used for fermentation, used in making yeast breads rise:
yeast
carbon dioxide
baking soda
sugar
