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WorksheetsYeast Breads
Total questions: 27
Worksheet time: 14mins
What is the main function of sugar when combined with yeast?
develops flavor
develops gluten
feeds yeast
adds structure
Which is not a yeast bread?
doughnuts
drop biscuits
cinnamon rolls
soft pretzels
Which of the following temperatures would not be recommended for yeast? select all that apply
cold
boiling
warm
Which of the following does yeast not need to expand?
warmth
light
moisture
food: such as sugar
During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:
starting baking
rise slightly
double in size
triple in size
During the production of yeast breads, punching down the dough releases:
carbon dioxide
carbon monoxide
hydrogen
oxygen
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
Salt will provide all of the following in yeast bread, EXCEPT
enhance flavor
delay the growth of yeast
speed up the growth of yeast
none of the above
Which ingredient in yeast bread tenderizes the dough?
Fat
Salt
Milk Solids
Flour
Leaving the dough covered in a warm dry place is called...
rest time
hold time
wait time
The test to see if dough has doubled in volume is to..
press two fingers into the dough and your fingerprint doesn't leaven.
pushing a fist into it.
stretch until thin and look through like a windowpane.
punching down on the dough
If you are stretching your dough and it keeps coming back in a small circle what should you do?
Keep rolling the dough out.
Start over the rolling/streching process.
Let it rest.
Give up and start all over.
This process is when the yeast is fed, a gas and ethanol are produced.
Proofing
Fermentation
Rising
Kneading
Proofing is when...
kneading takes place and oxygen is produced.
the dough is fed with sugar and we produced a gas.
carbon dioxide is produced and the dough doubles.
we begin to mix the yeast mixture with the flour.
Punching the dough down allows for...
the dough size to decrease.
remix the dough mixture.
stretching of the dough to occur.
any gases to be released.
When kneading dough, you should place how much flour on your work surface?
1 c
Any amount
No flour.
Just a little
Which is not an example of different yeast breads?
Pizza
Cupcakes
Conchas
Breads
