WorksheetsUsing Yeast
Total questions: 27
Worksheet time: 14mins
According to the passage, both fresh yeast and granulated dried yeast need to be mixed with the ______ ingredients in a dough recipe before adding the dry ingredients.
liquid
solid
spicy
sweet
What is the optimum temperature range for dissolving yeast?
60°F to 70°F
110-115
0-32
Over 138°F
Fill in the blank: Liquids at temperatures over _____°F may kill the yeast organism rendering it ineffective.
138
100
120
160
Kneading, or repeatedly folding and pressing the dough after it is mixed, is done to develop what?
gluten
starch
yeast
sugar
Gluten is the ______ that gives dough its structure and elasticity.
protein
carbohydrate
vitamin
fat
What happens the more the dough is kneaded?
The dough becomes sweeter
The more gluten is developed
The dough becomes less elastic
The dough loses its structure
What is yeast?
Yeast is a living organism that consumes carbohydrates found in flour, sugar, and other ingredients in dough.
Yeast is a type of spice used to flavor food.
Yeast is a kitchen utensil used for mixing ingredients.
Yeast is a type of artificial sweetener.
What is released when carbohydrates are consumed by yeast?
Alcohol and carbon dioxide are released.
Oxygen and water are released.
Glucose and starch are released.
Proteins and vitamins are released.
What is the process called when yeast consumes carbohydrates and releases alcohol and carbon dioxide?
Fermentation
Photosynthesis
Respiration
Transpiration
Fermentation is best done in a ________ place with no drafts.
warm
cold
wet
dark
The dough should be ________ covered.
loosely
tightly
completely
barely
Bakers usually place the dough in an oiled container and brush oil on the surface of the dough so that ________.
a dry crust doesn’t form
the dough rises faster
the dough changes color
the dough becomes sweeter
Fermentation is generally considered complete when the dough ________.
doubles in size
turns brown
becomes dry
shrinks to half its size
When fermentation is complete and the dough has risen, what is done to the dough?
It is baked
It is punched (pressed or folded)
It is frozen
It is cut
Punching, or folding, the dough allows ________ gas to be released.
carbon dioxide
oxygen
nitrogen
hydrogen
The dough should be kneaded or worked after the first fermentation is complete.
True
False
After fermentation and punching, the dough is portioned by weight to create loaves or individual rolls of a uniform size. This is also called ________.
portioning
proofing
kneading
baking
True or False: The only way to shape dough is to roll it into a ball.
True
False
What is the process called when yeast dough is allowed to rise after it is shaped and before it is baked?
Baking
Proofing
Mixing
Cooling
The proofing step is important in bread making because:
it allows the dough to rise and develop texture
it adds sweetness to the dough
it prevents the dough from sticking
it gives the bread a sour flavor
Many bakeshops use a proofbox set to ____°F for the proofing step, which speeds up the process.
100
60
75
120
The steam or humidity in the proof box prevents a dry crust from forming on the dough, which would keep it from rising.
True
False
If a proofbox is not available, dough can also be proofed in a warm place covered with a _________?
clean towel.
plastic bag.
paper sheet.
aluminum foil.
Which of the following is the most common wash used in baking?
Milk
Water
Beaten eggs
Oil
What is docking or scoring in baking?
The act of adding sugar to dough
The act of cutting small slashes in the surface of the risen dough
The act of kneading dough
The act of baking at high temperature
For a bread with a hard crust, what is the purpose of the slits made by docking?
To add flavor
To allow gases to escape during the baking process
To make the bread softer
To cool the bread faster
When baking is complete, breads should be allowed to cool to what temperature before being sliced or served?
Freezing temperature
Room temperature
Oven temperature
Refrigerator temperature
