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Yeast Bread

Quiz by Sherry Carbajal

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20 questions
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  • Q1
    When proofing yeast dough, it must be covered to protect it from drying out.
  • Q2
    When making yeast bread, you must knead your dough in order to:
    combine the liquid and dry ingredients
    develop the gluten in the wheat flour
    separate the starch granules
    activate the yeast
  • Q3
    When a recipe for yeast bread calls for 1 packet of yeast but you only have a jar of active dry yeast, the equivalent to use is:
    1 t
    4 t
    2 t
    1 T
  • Q4
    Once opened, dry yeast should be stored here:
    in an airtight container in the fridge or freezer
    in the pantry
    on the counter opened
    it cannot be stored as it must be used once opened
  • Q5
    When dissolving dry yeast in water, the temperature of the water must be between:
    65 degrees F- 80 degrees F
    40 degrees F to 140 degrees F
    145 degrees F- 165 degrees F
    105 degrees F- 115 degrees F
  • Q6
    Which of the following will NOT have an adverse effect on yeast for breadmaking?
    using a stand mixer
    using very hot water
    using outdated yeast
    direct contact with salt
  • Q7
    These are ideal conditions for the proofing stage:
    warmth and moisture
    cold temperatures and moisture
    strong kneading
    high heat and moisture
  • Q8
    Which of the following is NOT a byproduct of fermentation of yeast bread dough?
    carbon dioxide
    increased dough size
    sugar production
  • Q9
    When yeast dough has been kneaded enough, it passes this:
    gluten test
    windowpane test
    fermentation test
    Pillsbury test
  • Q10
    White bread is made from this part of the wheat kernel or berry:
    bran, germ, and endosperm
  • Q11
    When making yeast bread, the best flour for it is:
    all-purpose flour
    bread flour
    whole wheat flour
    pastry flour
  • Q12
    Which chemical leavener must be combined with an acid in order to work in baked goods?
    baking soda
    cream of tartar
    baking powder
  • Q13
    What is egg wash?
    a mixture of egg yolk and milk or water brushed on bread and rolls after baking
    a mixture of egg yolk and milk or water brushed on bread and rolls before baking
    washing one's hands after cracking an egg for a recipe to avoid salmonella
    ensuring removal of salmonella by washing eggs before using them in baking or cooking
  • Q14
    Large holes in the crumb of yeast bread are NOT caused by this:
    too much yeast used
    too little yeast used
    overkneading the dough
    overproofing the dough
  • Q15
    Soft sandwich bread is an example of this type of dough:
    enriched dough
    medium dough
    lean dough
    sweet rich dough

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