Deck 8: Miscellaneous Breads

Question 1

The dough for soft rolls can be made into

A) hamburger rolls, bialys, and fougasse.
B) focaccia, hamburger rolls, and cinnamon bread.
C) braids, cinnamon raisin bread, and hamburger rolls.
D) brioche loaves, hamburger buns, and pretzels.

Answer 1

C

Question 2

Most bagels sold today

A) are extruded using a machine and then shaped by hand.
B) are sweetened and come in a multitude of flavors.
C) are rarely sweetened or flavored.
D) are chewier than traditional bagels.

Answer 2

B

Question 3

Panforte and Chocolate Panforte

A) are quite tasty, but have a short shelf life.
B) have their best flavor when reheated before service.
C) were developed by Italian bakers in the early 20^th century.
D) are associated with Italy, but originated in Turkey centuries ago.

Answer 3

D

Question 4

The traditional liquid for Irish soda bread is

A) clotted cream.
B) clabbered cream.
C) buttermilk.
D) Guinness.

Question 5

The traditional topping for hot cross buns is

A) crossing paste brushed on before baking.
B) eggwash and apricot glaze.
C) a white frosting piped on after baking and cooling.
D) currant jelly, melted and strained.

Question 6

Brioche dough

A) is never used for savory applications.
B) includes an amount of butter equal to 50 percent of the flour.
C) cannot be made into braided loaves because of the high percentage of butter.
D) makes an earthbound, heavy, peasant style bread.

Question 7

Pretzels differ from other breads in this chapter because

A) they do not include yeast.
B) they are safest to prepare when you are wearing rubber gloves and goggles.
C) they are cut using a pasta machine into thin strips before shaping.
D) they do not include salt in the formula.

Question 8

Flat breads are typically related to

A) a variety of culinary cultures worldwide.
B) Italy.
C) primitive cultures without stoves or ovens.
D) virtually any culture on earth, since antiquity.

Question 9

The best pizza dough is one made with

A) instant yeast and the least amount of water possible to make a workable dough.
B) cake flour, for a thinner crust that stretches more easily.
C) a preferment and enough water for a brown crust and open texture.
D) all of the above.

Question 10

The bread fougasse

A) gets its name from a German word that means "feather."
B) is known in France as pain de mie, or "bread of crumb."
C) is named for the baking mold used to give it a distinctive shape.
D) gets its name from a Latin word that means "hearth."

Question 11

Brioche, bread sticks, pizza, pretzels, flat breads, and fougasse fit neatly into typical bread categories.

Question 12

Grande Tête Brioche (which translates to "big head") is formed using two balls of dough.

Question 13

Little brioches à tête are similar to Grande Tête Brioche with one main exception-they are shaped from two balls of dough.

Question 14

Brioche Feuilletée is treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated).

Question 15

Flamiche aux Maroilles is a traditional quiche from the Picardie region of far northern France. Maroilles is a washed rind soft cheese, said to have first been made by a monk in 962 A.D.

Question 16

Bagels today are far less perceptibly sweet than the earliest versions.

Question 17

Traditional English Hot Cross Buns include a crossing paste that is piped on after the buns have cooled.

Question 18

During medieval times, merchants hung an object or carving outside their door that would let passersby identify the goods they had for sale. The pretzel became the symbol for the baker in Germany.

Question 19

It is of the utmost importance that gloves and even eye protection are worn when dipping pretzels, as lye is quite corrosive.

Question 20

Tarte flambée (also known as Flammekueche) is a traditional pizza from the Alsace region of France.

Question 21

Swiss Farmhouse Bread is notable because it requires only a short time to prepare and has an excellent shelf life.

Question 22

Fougasse is a regional specialty from Provence, a dense, crusty loaf with an unusual shape and a pronounced flavor.

Question 23

A popular focaccia from Florence (where focaccia is called schiacciata) is topped with grapes and fennel seeds.

Question 24

"Life cakes" is the translation of the traditional German Lebkuchen, which are baked for Easter.

Question 25

Socca is a regional specialty of the area around Nice in southern France. It is also popular in Genoa, Italy, where it is known as Farinata.

Question 26

Matching
-_____brioche

A) a traditional brioche shape
B) 50 percent of the flour weight is butter in this formula
C) little rolls, made from a dough that is thin in the center with a higher rim all around, finished with onion filling to flavor the bread
D) Italian bread sticks
E) brioche dough treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated)

Question 27

Matching
-_____grande tête

A) a traditional brioche shape
B) 50 percent of the flour weight is butter in this formula
C) little rolls, made from a dough that is thin in the center with a higher rim all around, finished with onion filling to flavor the bread
D) Italian bread sticks
E) brioche dough treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated)

Question 28

Matching
-_____brioche feuilletée

A) a traditional brioche shape
B) 50 percent of the flour weight is butter in this formula
C) little rolls, made from a dough that is thin in the center with a higher rim all around, finished with onion filling to flavor the bread
D) Italian bread sticks
E) brioche dough treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated)

Question 29

Matching
-_____grissini

A) a traditional brioche shape
B) 50 percent of the flour weight is butter in this formula
C) little rolls, made from a dough that is thin in the center with a higher rim all around, finished with onion filling to flavor the bread
D) Italian bread sticks
E) brioche dough treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated)

Question 30

Matching
-_____bialys

A) a traditional brioche shape
B) 50 percent of the flour weight is butter in this formula
C) little rolls, made from a dough that is thin in the center with a higher rim all around, finished with onion filling to flavor the bread
D) Italian bread sticks
E) brioche dough treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated)

Question 31

Describe brioche and its applications.

Question 32

Why are bagels made today different from traditional bagels?