WorksheetsFoundations of Restaurant Management 2 Chapter 19
Total questions: 20
Worksheet time: 10mins
What are the three types of dough used for yeast bread?
Rich dough, lean dough, and sourdough
Flaky dough, wheat dough, flat douogh
Sweet dough, round dough, salty dough
Milk based dough, play dough, water based dough
What is the first step in yeast dough preparation?
Scaling
Proofing
Rounding
Fermentation
Place these procedures in the correct order.
Mixing, scaling, proofing, baking
Scaling, proofing, baking, mixing,
Scaling, mixing, baking, proofing
Scaling, mixing, proofing, baking
Which is a characteristic of a lean dough product?
lean dough is high in fat and sugar
lean dough is low in fat and sugar
lean dough has a cake like texture after baking
lean dough may contain milk, eggs, and cream
What develops gluten in the dough and gives the dough the stretch and elasticity it needs to achieve the proper texture?
Proofing
Scaling
Portioning
Kneading
When you divide the dough into pieces of uniform weight you are
mixing
portioning
punching
kneading
When the yeast acts on sugar and starches in the dough to produce alcohol, it is called
fermentation
shaping
rounding
scaling
Which is a characteristic of rich dough?
High in fat and sugar
Low in fat and sugar
has a crisp, firm crust after baking
has a sour, dense flavor, and a firm crust
Which is a characteristic of sourdough product?
Sourdough has a soft cake like texture
Sourdough is high in sugar
Sourdough has a dense chewy texture
Sourdough is high in eggs, milk, and cream
Which is true of yeast?
Yeast is very temperature sensitive and will die if heated too much
All yeast is harmful and should never be used in baking
Yeast can only be used in dry form
Fresh yeast with a slimy texture is ok to use in baking.
Yeast is most active from?
110 to 120 F
85-100F
130-150F
Room Temp
After your dough has risen on the first rise you must:
punch it down
knead it
scale it
proof it
Sourdough bread is unique as it must have a
Starter
Finisher
100% humidity
special form to make it
Rounding is?
Punching down dough
Dividing the dough into portions
Shaping the dough into smooth round balls
allowing the dough to rise
Staling is
portioning out the dough so they are all the same
the process of the bread becoming stale from the minute it is removed from the oven
The final proof
getting all your ingredients together
True or False
Sponge method is a method of mixing half the flour and half the liquid with the yeast until it rises and doubles in size?
True
False
True or False
A starter is needed for all doughs except sourdough?
True
False
True or False
The window pane method is when your gluten is fully developed and you can stretch the dough out thin enough to see through
True
False
True or False
Brushing your rolls with egg wash will help keep toppings on?
True
False
True or False
Yeast is considered a leavener?
True
False
