WorksheetsYeast Breads Test
Total questions: 26
Worksheet time: 15mins
What is the main role of flour in bread making?
Provides structure
Balances the sweetness
Acts as a preservative
Enhances color
Suppose you are baking bread on a very humid day. What should you consider about the amount of flour you use?
You may need to adjust the amount of flour from the recommended amount
You should always use less flour
You should always use more flour
The amount of flour does not matter
At what temperature should active dry yeast be dissolved in water to make it grow?
115°F
32°F
212°F
50°F
What happens if the water used to dissolve yeast is too cold?
Growth will not take place
Yeast will grow faster
Yeast will change color
Yeast will be killed
If water is too hot when dissolving yeast, what is the likely outcome?
Yeast will be killed
Yeast will multiply faster
Yeast will become more flavorful
Yeast will turn into a solid
What type of organism is yeast?
A living organism
A mineral
A type of metal
A non-living chemical
Why is yeast important in baking?
It acts as a leavening agent by producing carbon dioxide gas
It adds color to the dough
It makes the dough salty
It preserves the bread for longer periods
Which of the following is a correct procedure to test if yeast is active or not?
Add yeast to cold water and wait 30 minutes
Add 1 tsp sugar to 1/4 cup water (110-115°F) and 2 tsp yeast, then check for foam in 5-10 minutes
Mix yeast with flour and bake immediately
Freeze yeast and observe its color
What are the two stages involved in the sponge dough method?
Combine all ingredients and knead; set aside to rise
Incorporate butter; bake immediately
Combine yeast with some ingredients to make sponge and let rest; add remaining ingredients to make stiff dough
Use fast rising yeast; eliminate softening the yeast
Suppose you knead a quick bread dough as much as a yeast bread dough. What is a likely result?
The quick bread will become tough due to too much gluten formation.
The quick bread will rise higher than usual.
The quick bread will taste sweeter.
The quick bread will have no texture at all.
Which tool can be used on an electric mixer to knead dough?
Dough hook
Whisk
Spatula
Paddle
What are the basic steps involved in kneading dough by hand?
Pull, Push, Turn, Repeat
Push, Pull, Turn, Repeat
Pull, Turn, Push, Repeat
What is the purpose of rotating the dough a quarter turn during kneading by hand?
To make the dough softer
To evenly knead the dough
To add more flour to the dough
To make the dough more stiff
What should you do if the dough becomes too sticky while kneading by hand?
Add water to the dough
Use a little more flour and work it into the ball of dough
Stop kneading immediately
Put the dough in the refrigerator
Which of the following is recommended to cover the top of the mixing bowl when fermenting dough?
A damp, clean cloth or plastic wrap sprayed with nonstick cooking spray
A dry towel
Aluminum foil
A paper napkin
If you are using a recipe that requires a distinctive shape, what should you do?
Ignore the basic instructions and create your own method.
Follow the same basic instructions but shape accordingly.
Only use a rolling pin to shape the dough.
Always make a loaf shape regardless of the recipe.
If dough does not spring back slowly when lightly touched after proofing, what might this indicate?
The dough is over-proofed or under-proofed
The dough is ready to bake
The dough has too much sugar
The dough needs more flour
Which baked goods are commonly topped with an egg wash before baking?
Bagels and Soft Pretzels
French Bread and Croissants
Muffins and Cupcakes
Pizza and Focaccia
What is the recommended internal temperature range for fully baked bread loaves?
190°F-205°F
150°F-170°F
210°F-230°F
120°F-140°F
Compared to lean bread doughs, what do enriched doughs contain a higher percentage of?
Water, fat, eggs
Fat, sugar, eggs
Yeast, flour, sugar
Milk, yeast, fat
If you wanted to bake a bread with a tender crust and rich flavor, which type of dough would you choose and why?
Lean dough, because it has less fat and sugar
Enriched dough, because it contains more fat, sugar, and eggs
Sourdough, because it uses natural yeast
Rye dough, because it is made with rye flour
What is the first step in the sponge and dough method?
Making a sponge and allowing it to ferment.
Mixing all ingredients together at once.
Baking the dough immediately.
Adding sugar to the dough.
What can happen to dough if it is overproofed?
It becomes extra fluffy
It collapses
It turns sour
It bakes faster
What two ingredients need to be mixed together to create gluten?
(a) (b)
How should a baked yeast bread be stored?
In a sealed container
On the counter
In the oven
In the refrigerator
Characteristics of Yeast Bread (a) (b) (c) (d) (e)
