WorksheetsYeastbread Review
Total questions: 18
Worksheet time: 8mins
Which ingredient in YEAST BREADS stops yeast growth?
Which of the following ingredients in YEAST BREAD acts as food for yeast
What develops the gluten?
Fermentation
Kneading
Shaping
Punching
Yeast is dissolved in small amount of liquid. What temperature should that liquid be?
98-105 degrees
100-105 degrees
105-115 degrees
Just warm to the touch
Why must you punch the dough for yeast bread?
Expand it
Release some gas
Add some gas
Release anger
How much flour should you sprinkle on your work surface and your hands when turning out yeast dough?
a generous amount
a very small amount
about 1/2 cup
about 1 cup
Yeast...
will grow if water is too cool
will not grow if water is too cool
does not need warmth
does not need moisture
What is the function of flour in yeast breads?
Structure
Taste
Food for the yeast
Moisture
Which flour type contains more gluten
Which of the following does yeast not need to expand?
warmth
light
moisture
food: such as sugar
Breads rise in the oven because carbon dioxide expands when heated.
True
False
Carbon dioxide? Say what???
When preparing yeast breads your dough should look like a drop batter after kneading.
True
False
How many times do you let dough rise?
1
2
3
