WorksheetsYeast Doughs
Total questions: 22
Worksheet time: 11mins
Which ingredient in yeast breads provides structure & texture?
Salt
Fat
Flour
Yeast
Which ingredient in yeast bread provides moisture and causes the yeast to activate?
Water
Milk Solids
Salt
Fat
Which ingredient in yeast breads feed the yeast causing it to expand and grow?
Salt
Sugar
Flour
fat
What is the main leavening agent in yeast bread?
Salt
Baking Powder
Baking Soda
Yeast
Which mixing method for yeast dough involves adding all ingredients to the same bowl and mixing together in a single step?
Modified straight dough
Straight dough
Sponge method
True or False. You should let a baked yeast product sit in the pan for a minimum of an hour after removing it from the oven.
True
False
What does carbon dioxide do to dough?
It causes it go bad
it causes it to expand and rise
it makes it turn golden brown
It makes it soften
What three things does yeast need to grow?
a warm environment
cold water
sugar or starch
moisture
what temperature do you heat water to when testing to see if yeast is still alive?
212 F
40 F
140 F
100 F
Most recipes will tell you to let the dough rise
overnight
for ten minutes
until it is doubled in size
Is it possible to overwork the dough when kneading by hand?
yes
no
Develop gluten by
measuring correctly.
mixing correctly.
using whole grains.
kneading.
To proof is to
check to ensure the dough was made correctly.
allow the dough to rise a final time before baking.
allow the dough to ferment.
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.
When making yeast bread, the step rounding is done
before fermentation.
at the end.
after portioning.
The step "Punching Down" is done
before rounding and after proofing.
after fermentation and before portioning.
second.
The last step in making yeast bread is
Proofing
Cutting
Baking
Cooking and storing
Bread should be cooled
in the pan it was baked in.
in the refrigerator.
on a cooling rack.
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
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
