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WorksheetsABP: Yeast Bread & Pastry Review
Total questions: 21
Worksheet time: 11mins
Name
Class
Date
1.
Which type of flour contains the highest amount of gluten and is often used in yeast breads in bakeries?
a)
Cake Flour
b)
Oat Flour
c)
Almond Flour
d)
Bread Flour
2.
Which of the following is a main dish pie that consists of meat, vegetables and gravy and is mostly served for dinner?
a)
Pot Pie
b)
Quiche
c)
Souffle
d)
Custard
3.
What is the gas produced by the yeast as it reacts?
a)
Oxygen
b)
Carbon Dioxide
c)
Oxygen Dioxide
d)
Carbon
4.
This term refers to the cell structure appearing when a baked product is sliced?
a)
Crumb
b)
Cell Wall
c)
Texture
d)
Appearance
5.
What is the main nutrient found in all breads?
a)
B Vitamins
b)
Iron
c)
Fiber
d)
Complex Carbohydrates
6.
A single pie crust requires which action before baking?
a)
Vents cut into the crust for steam
b)
Holes poked in the crust to prevent bubbling
c)
Kneading done to develop gluten
d)
Liquid added to make gluten stretchy
7.
Which type of pastry is made by continually folding the fat into the flour to create multiple layers?
a)
Cake Pastry
b)
Plain Pastry
c)
Cookie Pastry
d)
Puff Pastry
8.
A double pie crust requires which action before baking?
a)
Vents cut into crust for steam
b)
Holes poked in the crust to prevent bubbling
c)
Kneading done to develop gluten
d)
Liquid added to make gluten stretchy
9.
Which of the following is a main dish that consists of eggs and vegetables and is mostly served for breakfast?
a)
Pot Pie
b)
Quiche
c)
Souffle
d)
Custard
10.
Which of the following ingredients is used to feed yeast?
a)
Sugar
b)
Salt
c)
Flour
d)
Water
11.
Fermentation refers to the______time the dough rises, while proofing refers to the_______ time.
a)
1st, 3rd
b)
2nd, 1st
c)
1st, 2nd
d)
3rd,1st
12.
Which type of pastry is made by cutting shortening into flour then slowly adding liquid?
a)
Cake Pastry
b)
Plain Pastry
c)
Cookie Pastry
d)
Puff Pastry
13.
The texture of a pie crust, if made accurately, should be_________.
a)
Flat
b)
Firm
c)
Soft
d)
Flaky
14.
Which of the following ingredients is used to slow, or control the yeast?
a)
Sugar
b)
Salt
c)
Flour
d)
Water
15.
This term refers to the quick expansion of dough during the first few minutes of baking?
a)
Fermentation
b)
Oven Expansion
c)
Oven Spring
d)
Rising
16.
Kneading pie dough, which develops ____________ will make your crust __________.
a)
fat; flaky
b)
flour; tender
c)
gluten; tough
d)
structure; soggy
17.
What can you put on the edge of the crust to keep it from over-browning?
a)
Egg yolk
b)
Milk
c)
Foil
d)
Sugar
18.
The following are examples of things that can be made with phyllo dough:
a)
Blitzes, Strudels, Napoleons
b)
Baklava, Spanakopita, Tiropita
c)
Funnell Cake, Churros, Cream Puffs
d)
Danish, Coffee Cake
19.
The following are examples of things you can make with choux dough:
a)
Blitzes, Strudels, Napoleons
b)
Baklava, Spanakopita, Tiropita
c)
Funnell Cakes, Churros, Cream Puffs
d)
Danish, Coffee Cake
20.
The following are examples of main dish pies:
a)
Souffle and Pot Pie
b)
Pot Pie and Quiche
c)
Quiche and Custard
d)
Pot Pie and Custard
21.
When making pie crust, a _________ is used to _________ shortening.
a)
hand mixer; cream
b)
pastry blender; cream
c)
hand mixer; cut in
d)
pastry blender; cut in
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