WorksheetsB&PA Unit 2 Assessment Review
Total questions: 20
Worksheet time: 10mins
What is the process of the Sponge Method?
Mix yeast (1/2 liquid, 1/2 flour), let rise, knead, punch down, proof, knead and bake.
Mix flour and water, let sit, bake directly without kneading.
Combine yeast with sugar, let rise, then bake without further processing.
Mix all ingredients at once, let rise for 30 minutes, then bake.
What is kneading?
Folding dough over and over.
Mixing ingredients in a bowl.
Baking dough in the oven.
Rolling dough flat with a pin.
What type of flour is most commonly used in bread making?
Whole Wheat Flour
Bread Flour
All Purpose Flour
Cake Flour
Why are "quick breads" called "quick breads"?
They use fast acting chemical leaveners (baking powder or soda) and they do not need time to proof/rise.
They are made with whole grains and require long fermentation.
They are baked at a lower temperature for a longer time.
They are typically sweetened with sugar and served as desserts.
Put the following directions in the correct order:
1. Scale ingredients, 2. Mix & knead ingredients, 3. Ferment/push up, 4. Punch down, 5. Portion (weigh/size), 6. Round dough, 7. Shape dough, 8. Proof, 9. Bake, 10. Cool & store
1. Scale ingredients, 2. Mix & knead ingredients, 3. Punch down, 4. Ferment/push up, 5. Portion (weigh/size), 6. Round dough, 7. Shape dough, 8. Proof, 9. Bake, 10. Cool & store
1. Scale ingredients, 2. Mix & knead ingredients, 3. Ferment/push up, 4. Portion (weigh/size), 5. Punch down, 6. Round dough, 7. Shape dough, 8. Proof, 9. Bake, 10. Cool & store
1. Scale ingredients, 2. Mix & knead ingredients, 3. Ferment/push up, 4. Shape dough, 5. Punch down, 6. Round dough, 7. Proof, 8. Bake, 9. Cool & store
What are 3 characteristics of RICH DOUGH?
Higher in fat & sugar
Contains only flour and water
Hard and crunchy texture
Always made without dairy ingredients
What are 3 characteristics of Lean Dough?
1. Low in sugar, Chewy Texture, Soft Crust
2. Low in sugar, Chewy Texture, Crisp Crust
3. High in sugar, Chewy Texture, Crisp Crust
4. Low in sugar, Soft Texture, Crisp Crust
What are 2 examples of other ingredients, that you can add to yeast dough, that add color/flavor/texture?
Nuts and grains
Sugar and salt
Water and oil
Baking powder and vinegar
What is the purpose of a leavening agent?
Helps the bread rise and become light
Adds flavor to the bread
Preserves the freshness of the bread
Makes the bread darker in color
What is yeast?
A type of fungus used in baking and brewing.
A sweetener used in desserts.
A leavening agent in yeast bread.
A type of vegetable used in salads.
In the episode Dr. Strangeloaf, Alton Brown say "punching down" your dough actually is doing?
Releasing CO2 gas
Incorporating more flour
Increasing dough elasticity
Enhancing flavor profile
What is the purpose of salt?
Improves flavor
Preserves food
Enhances color
Increases sweetness
What is a food intolerance?
An abnormal physical response to food (not due to one's immune system). You may be able to eat small amounts of food.
An allergic reaction to food that involves the immune system.
A psychological aversion to certain foods that causes discomfort.
A condition where the body cannot digest food properly due to lack of enzymes.
What is Celiac disease?
An allergy to gluten
A type of autoimmune disorder
A digestive disorder caused by lactose
A viral infection affecting the intestines
What is the main difference between different types of flour?
The amount of gluten it contains
The color of the flour
The size of the flour particles
The price of the flour
What does gluten do?
Forms the framework or structure of the dough.
Acts as a sweetener in baked goods.
Provides a crunchy texture to pastries.
Enhances the flavor of the bread.
Dough is a mixture of what 3 ingredients?
Flour, liquid & leavener
Sugar, water & salt
Rice, oil & vinegar
Eggs, milk & butter
Someone who is lactose intolerant should replace WHAT in a recipe?
Dairy
Soy
Almonds
Coconut
What is the definition of proofing?
The final rise of yeast dough
The process of kneading dough
The act of baking bread
The cooling phase after baking
What is a food allergy?
A reaction by the immune system to foods.
A type of food poisoning caused by bacteria.
An intolerance to certain food ingredients.
A condition where the body cannot digest food properly.
