Deck 7: Yeast Breads

Question 1

MATCHING
a) sudden rise yeast breads experience when first baked
b) slashing the surface of bread before baking to improve its appearance
c) placing dough in a cool place before forming
d) allowing formed dough to rise immediately before baking
e) shaping dough into loose balls before shaping
proofing

Answer 1

d

Question 2

Retardation allows doughs to develop flavor over an extended period of time.

Answer 2

True

Question 3

MATCHING
a) sudden rise yeast breads experience when first baked
b) slashing the surface of bread before baking to improve its appearance
c) placing dough in a cool place before forming
d) allowing formed dough to rise immediately before baking
e) shaping dough into loose balls before shaping
oven spring

Answer 3

a

Question 4

Breads are allowed to bench rest in order to make the shaping process easier.

Question 5

Instant dry yeast

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

Question 6

MATCHING
a) sudden rise yeast breads experience when first baked
b) slashing the surface of bread before baking to improve its appearance
c) placing dough in a cool place before forming
d) allowing formed dough to rise immediately before baking
e) shaping dough into loose balls before shaping
rounding

Question 7

A clear liquid on the surface of a sourdough starter indicates that it has been contaminated and must be discarded.

Question 8

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

A) Grapes
B) Active dry yeast
C) Apple peels
D) Salt

Question 9

In the sponge mixing method

A) a piece of dough saved from a previous batch is added to a new batch of dough before fermenting.
B) a natural sourdough starter is added to more flour and water to form a dough, which is then fermented.
C) dough is mixed in two stages: first yeast, liquid and half of the flour are combined; then, after the mixture rises, more flour is added to make the dough.
D) all of the ingredients are combined and mixed into dough before fermenting.

Question 10

Bakers test to see if dough is properly kneaded by

A) bench resting the dough.
B) preparing a levain.
C) performing the windowpane test.
D) proofing the dough.

Question 11

MATCHING
a) sudden rise yeast breads experience when first baked
b) slashing the surface of bread before baking to improve its appearance
c) placing dough in a cool place before forming
d) allowing formed dough to rise immediately before baking
e) shaping dough into loose balls before shaping
retardation

Question 12

down the dough after it ferments encourages more yeast activity and relaxes the gluten.

Question 13

Fermentation takes place when yeast dough has been formed and is left to rise after shaping.

Question 14

Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Question 15

Fermenting dough in a warm environment will slow yeast activity.

Question 16

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

A) The internal dough temperature reaches 190ºF to 210ºF.
B) Tapping the bottom of the loaf produces a hollow sound.
C) The loaf has a uniform, deep-brown color.
D) All of the above

Question 17

MATCHING
a) sudden rise yeast breads experience when first baked
b) slashing the surface of bread before baking to improve its appearance
c) placing dough in a cool place before forming
d) allowing formed dough to rise immediately before baking
e) shaping dough into loose balls before shaping
scoring

Question 18

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

A) Compressed yeast
B) Brewer's yeast
C) Saccharomyses cervisiae
D) Active dry yeast

Question 19

When yeast dough is made without salt, it will be pale and bland and it will rise too rapidly.

Question 20

To give a dinner roll shine, color and a soft crust, brush it with a wash made from before baking.

A) water
B) whole egg and milk
C) flour
D) milk or cream

Question 21

A dough that is too soft and in the oven during baking.

Question 22

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

Question 23

Adding to the oven helps lean yeast dough develop a crisp crust.

Question 24

Pizza dough, focaccia and pita breads are called because of their thickness and shape.

Question 25

Coiled willow baskets known as hold moist dough for shaping before baking.