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Yeast Breads

Quiz by Tisha Richmond

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15 questions
Show answers
  • Q1
    A protein found in flour that strengthens bread dough.
    yeast
    gluten
    10s
  • Q2
    What is the living micro-organism found in yeast breads called?
    sugar
    yeast
    gluten
    20s
  • Q3
    Which ingredient is a food for yeast?
    flour
    salt
    liquid
    sugar
    20s
  • Q4
    Which ingredient controls yeast?
    flour
    salt
    sugar
    yeast
    20s
  • Q5
    Which ingredient activates yeast and gluten?
    liquid
    sugar
    fat
    flour
    20s
  • Q6
    What ingredient gives bread it's shape or structure?
    yeast
    flour
    fat
    liquid
    20s
  • Q7
    What ingredient leavens yeast bread?
    flour
    yeast
    sugar
    liquid
    20s
  • Q8
    What ingredient adds tenderness to bread dough?
    liquid
    liquid
    flour
    fat
    20s
  • Q9
    What does yeast produce?
    Carbon dioxide and alcohol
    gluten
    20s
  • Q10
    What are two characteristics of a well-kneaded bread dough?
    tacky
    smooth and elastic
    20s
  • Q11
    What should your dough feel like once you've added appropriate amount of flour?
    sticky
    elastic
    tacky
    dry
    20s
  • Q12
    What is the process of yeast creating carbon dioxide and alcohol called?
    fermentation
    kneading
    20s
  • Q13
    What technique is used to develop gluten in bread dough?
    cutting in
    mixing
    folding
    kneading
    20s
  • Q14
    What temperature range is best for liquid to be at when activating yeast?
    80-85
    75-80
    110-115 degrees F
    90-95
    20s
  • Q15
    How long should bread dough rise?
    until double in size
    2 hours
    24 hours
    48 hours
    20s

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