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Yeast Breads

Quiz by Tisha Richmond

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17 questions
Show answers
  • Q1
    Process that makes dough rise; alcohol and carbon dioxide created.
    Fermentation
    30s
  • Q2
    The process of folding, pressing down, and turning that develops gluten in bread dough.
    Fermentation
    Proofing
    Kneading
    Gluten
    30s
  • Q3
    The name of the leavening agent that is a living micro-organism.
    cream of tartar
    Yeast
    baking soda
    baking powder
    30s
  • Q4
    The protein in flour that is activated when water is added and further developed when dough is kneaded.
    leavener
    Gluten
    yeast
    ferment
    30s
  • Q5
    Purpose of flour
    tenderizer & flavor
    structure & gluten development
    flavor and moisture
    structure and tenderizer
    30s
  • Q6
    A purpose of sugar
    feeds the yeast
    gives structure
    controls yeast
    leavening agent
    30s
  • Q7
    moisture & activates gluten and yeast; milk: tenderizer
    Purpose of liquid
    30s
  • Q8
    Purpose of salt
    flavor and feeds yeast
    flavor and controls the yeast
    leavener
    carmelization
    30s
  • Q9
    Purpose of yeast
    develops gluten
    gives flavor
    gives structure
    leavening agent
    30s
  • Q10
    Purpose of Fat
    leavening and structure
    flavor and leavening
    flavor, moistness & tenderness
    structure and flavor
    30s
  • Q11
    yeast bread dough that has little to no fat.
    lean dough
    skinny dough
    soft dough
    rich dough
    30s
  • Q12
    yeast bread dough that has added fat such as: eggs, butter, milk and a higher proportion of sugar.
    fat dough
    lean dough
    skinny dough
    rich dough
    30s
  • Q13
    Explain why it is important to add flour gradually when making bread dough. How can you tell you've added enough?
    Dough is dry.
    Tacky; doesn't stick to your hands. (post it note)
    Dough sticks to hands
    30s
  • Q14
    What happens when water that is added to yeast is too hot?
    kills it
    nothing happens
    activates it
    30s
  • Q15
    How long should you let dough proof before baking?
    20 minutes
    dough is stretchy
    window test
    till it has doubled in bulk or size.
    30s

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