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WorksheetsBread Making
Total questions: 25
Worksheet time: 13mins
All of the following are examples of quick bread EXCEPT
CORN BREAD
DINNER ROLLS
OATMEAL MUFFINS
CHOCOLATE CHIP PANCAKES
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
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
Straight doughs take more time to rise than sponge dough
TRUE
FALSE
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
Method for mixing bread dough where all ingredients are combined at once.
Sponge method
Straight-dough method
Lean-dough method
Rich-dough method
Method in which yeast dough is mixed in two stages.
Straight-dough method
Sponge method
Lean-dough method
Rich-dough method
Develop gluten by
measuring correctly.
mixing correctly.
using whole grains.
kneading.
When portioning dough
it is divided into portions of equal weight.
work as quickly as possible so dough doesn't dry out.
divide into 12 ounce portions.
The step "Punching Down" is done
before rounding and after proofing.
after fermentation and before portioning.
second.
Which ingredient in yeast breads feed the yeast causing it to expand and grow?
Salt
Sugar
Flour
fat
Which are examples of sweet rich doughs? Check all that apply.
Croissants
Cloverleaf rolls
Cinnamon rolls
Coffee cake
Doughnuts
What will help prevent the yeast dough from forming a crust or drying out during fermentation?
applying oil
applying sugar
applying salt
applying flour
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
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
The elastic protein substance in flour which gives the dough body
yeast
carbohydrates
iron
gluten
What three things does yeast need to grow?
a warm environment
cold water
sugar or starch
moisture
What will you see floating on the surface of the water that lets you know yeast is alive?
sugar
salt
a creamy foam
a giant bubble
Carbon dioxide bubbles produce air pockets in the bread while it is rising. This helps ensure that the bread will have a
hard crust
golden appearance on the outside
light texture when baked
l
When letting dough rise, you should do which of the following
put in the oven
cover with a towel or plastic wrap
leave it uncovered
place it in a warm area
