WorksheetsYeast Bread Assessment
Total questions: 25
Worksheet time: 23mins
When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:
once
twice
three times
four times
Which ingredient is essential for activating yeast in bread dough?
Cold water
Sugar
Salt
Butter
What is the primary purpose of kneading yeast bread dough?
To increase sweetness
To develop gluten
To cool the dough
To add flavor
When one bakes yeast bread products, what would happen if fermentation failed to occur?
The yeast dough would have too much gas & explode
The yeast dough would not rise
The yeast dough would be dry
The yeast dough would not be elastic
How do lean & rich doughs DIFFER?
lean doughs contain eggs, but rich doughs lack eggs
lean doughs contain yeast, but rich doughs lack yeast
lean doughs have little to no sugar or fat, but rich doughs contain fat & sugar
lean doughs contain fat & sugar, but rich doughs lack fat & sugar
How do yeast breads differ from quick breads?
Quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven
Quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
Quick breads do not need a leavening agent, but yeast breads use baking powder to leaven
Quick breads use salt as a leavening agent, but yeast breads use yeast to leaven
During the production of yeast breads, punching down the dough releases:
carbon dioxide
carbon monoxide
hydrogen
oxygen
Scoring prevents the crust from:
cracking
browning
drying out
burning
Which is not a yeast bread?
doughnuts
drop biscuits
cinnamon rolls
soft pretzels
During the production of yeast breads, punching down the dough releases:
carbon dioxide
carbon monoxide
hydrogen
oxygen
What is the name of the process wherein yeast feeds on sugar and produces alcohol and carbon dioxide?
kneading
fermentation
cooling
stirring
When yeast is dissolved in the traditional mixing method, what is the correct temperature for the liquid?
35°-50°
75°-85°
105°-115°
120°-140°
What mixer attachment can help speed up the kneading process?
Whisk
Dough Hook
Paddle
Grinder
For this method, all of the ingredients are combined, and the dough is kneaded and set aside to rise.
Straight dough method
Sponge dough method
Batter
No knead
How do you tell if the bread is baked thoroughly?
Put a toothpick or butter knife inthe center. If it comes out clean it's done.
Tap it lightly with hand. If it sounds hollow, it is done
If the top is golden brown
If you can cut it without a problem.
Sugar
Gives flavor to the bread
Helps the crust to brown
Is a source of food for the yeast
All of the above
When portioning dough
it is divided into portions of equal weight.
work as quickly as possible so dough doesn't dry out.
divide into 12 ounce portions.
What is the effect of adding too much flour to yeast bread dough?
The bread will be light and airy
The bread will be dense and dry
The bread will taste sweeter
The bread will not brown
Which of the following is a sign that yeast dough has finished its first rise?
The dough is cold
The dough is sticky
The dough is hard
The dough has doubled in size
Which of the following is NOT a step in the straight dough method for yeast breads?
Kneading the dough
Mixing all ingredients together
Allowing the dough to rise
Shaping the dough before mixing
What happens if yeast bread dough is not kneaded enough?
The bread will be too sweet
The bread will be tough and chewy
The bread will not rise well and have poor texture
The bread will brown too quickly
What is the main reason for allowing yeast bread dough to rest after kneading?
To cool the dough
To make the dough sweeter
To allow gluten to relax and fermentation to occur
To add more flour
What is the effect of using water that is too hot when dissolving yeast?
It kills the yeast and prevents rising
It makes the dough sticky
It speeds up fermentation
It improves the flavor
Which step comes immediately after shaping yeast bread dough?
Baking
Second rise (proofing)
Kneading
Punching down
