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WorksheetsUnit 4 Review
Total questions: 35
Worksheet time: 18mins
When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:
once
twice
three times
four times
When one bakes yeast bread products, what would happen if fermentation failed to occur?
The yeast dough would have too much gas & explode
The yeast dough would not rise
The yeast dough would be dry
The yeast dough would not be elastic
While preparing yeast bread in a Food & Nutrition I class, students misread the temperature of the water on the thermometer. The temperature of the liquid was 140F. How will this affect the yeast?
Cause the yeast to overproduce steam
Cause the yeast to die
Will not activate the yeast
Will not allow the yeast to produce enough steam
To knead bread dough, use a:
hand mixer with a wire whisk
mixing bowl with a spoon
stand mixer with a flat beater
stand mixer with a dough hook
Batter breads differ from basic white bread by:
heating the flour
beating the mixture
adding extracts
using a starter
How will Kenia know if she has a quality yeast product?
The product will have risen well
The product will be brown
The product will have failed to rise
The product will be gooey
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
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 & away BEST describes which step of yeast bread production?
mixing
kneading
letting the dough rise
shaping the dough
After mixing & letting the dough rise what should Alyssa do to the dough?
allow the dough to rise again
bake the dough
shape the dough
punch down the dough
Malik plans to make two loaves of homemade yeast bread. If Malik wants to bake both loaves at the same time, he will need to:
decrease the baking temperature
decrease the baking time
increase the baking temperature
increase the baking time
If Alex over-kneads his yeast dough, what will MOST LIKELY happen?
the dough will fail to rise
the dough will become dry
the bread will be of poor quality
the bread will be of high quality
Xavier is preparing yeast bread by using the quick-mix method, and he wants to activate the yeast. The temperature of the liquid should be:
200F-212F
120F-130F
105F-115F
40F-140F
How do lean & rich doughs DIFFER?
lean doughs contain eggs, but rich doughs lack eggs
lean doughs contain yeast, but rich doughs lack yeast
lean doughs have little to no sugar or fat, but rich doughs contain fat & sugar
lean doughs contain fat & sugar, but rich doughs lack fat & sugar
How do yeast breads differ from quick breads?
Quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven
Quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
Quick breads do not need a leavening agent, but yeast breads use baking powder to leaven
Quick breads use salt as a leavening agent, but yeast breads use yeast to leaven
During the production of yeast breads, punching down the dough releases:
carbon dioxide
carbon monoxide
hydrogen
oxygen
Scoring prevents the crust from:
cracking
browning
drying out
burning
Applying which ingredient will help prevent the yeast dough from forming a crust or drying out during fermentation?
sugar
salt
oil
flour
Breads and Yeast Breads is....
The main difference between the muffin method and the biscuit method of making quick breads is
how you stir it
how you add your sugar
the type of fat and how you add it
the type of liquid that is used
