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WorksheetsIntro to Bakeshop
Total questions: 10
Worksheet time: 6mins
What are the 3 types of yeast dough?
Lean Dough (hard dough)
Soft Dough (medium dough)
Enriched Dough (sweet rich dough)
None of the above
Which is a type of flour?
All purpose flour
Bread flour
Cake flour
Whole grain & stone-ground flour
All of the above
Which is NOT true about salt?
Powerful flavor enhancer and seasoning
Balances other flavors when used in small amounts
Controls yeast activity and limits fermentation
Never effects texture.
True or False: Modified straight dough-mixing method, adds ingredients in steps.
True
False
True or false: The Straight Dough-Mixing Method, adds all the ingredients at once.
True
False
Which is not a type of Pre-Ferment?
Poolish
Biga
Cinnamon
Pate fermentee
True or false: There are two types of fats: solid and liquid fats.
True
False
Which is NOT true about Gluten Development
Kneading dough causes gluten strands to shrink.
Properly kneaded dough is shiny and elastic
Test dough by pulling; it should not tear
Gluten window test: when dough is held up to a light source, it should be thin enough for some light to come through
What is a thickener?
Increases dough volume by adding air or gas
Changes the structure of proteins through denaturing
Provides body in liquid mixtures
Contains gluten and gliadin which provides dough structure
What is a bakers percent?
Shows how each ingredient compares to the amount of flour.
Changes the structure of proteins through denaturing
Provides body in a mixture
