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BAKE SHOP ~ yeast bread

Quiz by Sharon Kerstetter

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10 questions
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  • Q1
    Weighing, usually of ingredients or of raw doughs or batters.
    Scaling
    30s
  • Q2
    Combines glutenin & gliaden to develop gluten. Pushes tackier dough to exterior while folding in flour to the interior.
    Kneading
    30s
  • Q3
    A method of shaping a piece of dough into a round ball with a smooth surface or skin.
    Rounding
    30s
  • Q4
    Yeast is acting on the sugars & starches acting on the dough to produce carbon dioxide gas & alcohol.
    Fermentation
    30s
  • Q5
    Method of deflating the dough that expels carbon dioxide, redistributes the yeast for further growth, relaxes the gluten, and equalizes the temperature throughout the dough.
    Punching
    30s
  • Q6
    Allowing portions of dough to rest after punching & prior to shaping which relaxes the gluten to make shaping the dough easier. Fermentation is continuing.
    Benching
    30s
  • Q7
    Shaping dough into loaves, rolls, braids, etc. and place in pans or on sheets. The seam is placed on the bottom to prevent splitting during baking.
    Panning or Makeup
    30s
  • Q8
    Allowing fermentation to continue after shaping & prior to baking which increases the volume of the shaped dough. (2nd rise)
    Proofing
    30s
  • Q9
    'Oven Spring' will occur immediately, yeast killed at 140 F, coagulation of proteins, gelatinization of starches, browning of crust.
    Baking
    30s
  • Q10
    Slashing the top of a loaf with a sharp knife or razor immediately before it is put in oven; allows for expansion & contributes to appearance
    Cutting or Scoring
    30s

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