Deck 32: Yeast Breads

Question 1

Which of the following washes would give dinner rolls a soft, brown crust?

A) melted butter
B) water only
C) milk only
D) whole egg and water

Answer 1

C

Question 2

Sourdough starter does not contain yeast.

Answer 2

False

Question 3

Which of the following is TRUE about instant dry yeast?

A) has a shelf life of 2 to 3 weeks when refrigerated
B) is compressed yeast with all of the moisture removed
C) is softened in twice its weight in warm water before using
D) can be added directly to the dry ingredients

Answer 3

D

Question 4

French bread stales quickly because it is made with a very lean dough.

Question 5

Which of the following factors indicates that bread is properly baked?

A) tapping the bottom of the loaf produces a hollow sound
B) internal dough temperature reaches 190°F to 210°F
C) the loaf has a uniform, deep-brown color
D) all of the above

Question 6

What step is skipped when making rolled-in doughs?

A) benching
B) fermenting
C) rounding
D) portioning

Question 7

What is the process by which yeast changes sugar into carbon dioxide?

A) oven spring
B) proofing
C) gelatinization
D) fermentation

Question 8

What does yeast convert carbohydrates into?

A) carbon dioxide and alcohol
B) carbon dioxide
C) carbon dioxide and oxygen
D) oxygen and alcohol

Question 9

Which of the following is NOT true about enriched rolled-in yeast dough?

A) it is leavened by the steam from the melting fat and moisture in the dough
B) it is rounded before forming and baking
C) it starts with a dough that is not overly kneaded
D) it requires proofing before baking

Question 10

Fermenting and proofing both refer to the dough rising.

Question 11

What is the result of steaming bread while it is baking?

A) a soft crust
B) a hard crust
C) a very pale crust
D) a very dark crust

Question 12

Unlike the straight-dough method, the sponge method involves two mixing stages.

Question 13

Which of the following is NOT a form of baker's yeast?

A) instant yeast
B) brewer's yeast
C) compressed yeast
D) saccharomyses cervisiae

Question 14

Which of the following is NOT an example of a rolled-in dough?

A) puff pastry
B) croissant
C) brioche
D) danish pastry

Question 15

Why does bread dough require kneading?

A) to improve flavor
B) to heat the dough
C) to activate the yeast
D) to develop gluten

Question 16

What is a type of roll made by baking three small balls of dough in a muffin cup?

A) butterflake
B) fan-tan
C) Parker House
D) cloverleaf

Question 17

What causes the top crust to separate from the loaf?

A) too much yeast
B) dough was improperly shaped
C) too much salt
D) oven temperature too high

Question 18

Which of the following is NEVER added to flour and water when making a natural sourdough starter?

A) grapes
B) salt
C) apple peels
D) active dry yeast

Question 19

What is the effect of over kneading?

A) ropes of uncooked dough in the bread
B) a cannonball of dough
C) blisters on the crust
D) large holes form in the bread

Question 20

Storing bread in the refrigerator extends its shelf life.

Question 21

What is the term for the fabric used to help French bread dough retain its shape during proofing?

Question 22

When the sides of a loaf of bread are cracked and appear to have burst open, this indicates that the bread was overproofed.

Question 23

What ingredient creates the light and flaky layers in a croissant?

Question 24

What is the technique used after dough ferments expel and redistribute gas pockets called?

Question 25

The sponge method is used to make the straight dough for rye bread.

Question 26

What is the dense, donut-shaped yeast roll that is first boiled before baking?

Question 27

What is the term for rich yeast doughs that are layered with fats?

Question 28

What is one method for determining the doneness of a loaf of bread?

Question 29

How much active dry yeast should you use in a recipe or formula that calls for compressed yeast?

Question 30

Rich doughs do not form crisp crusts.

Question 31

The amount of flour required for a bread dough can vary from day to day.

Question 32

What do you call the traditional French bread made with a rich dough that has a large quantity of eggs and butter?

Question 33

Fermenting dough in a warm environment will slow yeast activity.

Question 34

What is the 10th and final production stage for making yeast bread?