Deck 29: Principles of the Bakeshop

Question 1

What is the best temperature range for the growth of dry yeast?

A)21-32 SEQ CHAPTER \h \r 1°C (70-90°F)SEQ CHAPTER \h \r 1
B)52-54°C (125-130°F)
C)41-46°C (105-115°F)
D)16-21°C (60-70°F)

Answer 1

C

Question 2

What type of dough is used to produce French bread?

A)rich dough
B)French dough
C)lean dough
D)rolled-in dough

Answer 2

C

Question 3

Bread dough requires kneading in order to:

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

Answer 3

A

Question 4

What is the effect on the bread of overproofing?

A)large holes
B)sour taste,poor volume,and pale colour
C)blisters on the crust
D)large volume,little structure

Question 5

At what temperature does yeast die?

A)29°C (84°F)
B)39°C (102°F)
C)49°C (120°F)
D)59°C (138°F)

Question 6

What step is skipped when making rolled-in doughs?

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

Question 7

Overkneading bread dough causes:

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

Question 8

How would too little salt affect the dough?

A)bland taste
B)rise too quickly
C)rise too slow
D)A and B only

Question 9

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

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

Question 10

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

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

Question 11

What causes crispy bread to become soft or soggy?

A)packaging bread in plastic
B)refrigeration
C)packaging bread while warm
D)all of the above

Question 12

At what temperature does yeast become dormant?

A)2°C (35°F)
B)4°C (39°F)
C)7°C (45°F)
D)10°C (50°F)

Question 13

What is the best temperature range for the growth of fresh yeast?

A)21-32 SEQ CHAPTER \h \r 1°C (70-90°F)SEQ CHAPTER \h \r 1
B)52-54°C (125-130°F)
C)16-21°C (60-70°F)
D)41-46°C (105-115°F)

Question 14

How much active dry yeast is required to replace 100 g of fresh yeast?

A)33 g
B)54 g
C)75 g
D)133 g

Question 15

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

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

Question 16

What type of dough is used to produce brioche?

A)sponge dough
B)rich dough
C)rolled-in dough
D)lean dough

Question 17

Injecting steam into an oven in which bread is baking results in a crust that is:

A)soft
B)crisp
C)very dark
D)very pale

Question 18

Yeast converts carbohydrates into:

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

Question 19

Liquid added to a yeast dough made with fresh yeast should have a temperature of:

A)16-18 SEQ CHAPTER \h \r 1°C (61-64°F)SEQ CHAPTER \h \r 1
B)20-24°C (68-76°F)
C)26-32°C (79-90°F)
D)38-42°C (100-108°F)

Question 20

Yeast changes sugar into carbon dioxide through the process of:

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

Question 21

A 300 g measure of fresh yeast is equivalent to 200 g of instant dry yeast.

Question 22

The amount of flour required for a bread dough will vary depending on humidity level and other factors.

Question 23

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

Question 24

Rich dough does not form crisp crusts.

Question 25

A rich dough requires more kneading than a lean dough does.

Question 26

Instant dry yeast can be blended with dry ingredients in a bread formula.

Question 27

Brewer's yeast has the same leavening capabilities as baker's yeast.

Question 28

Salt makes gluten stronger and more elastic.

Question 29

Brewer's yeast is a nutritional supplement.

Question 30

Instant dry yeast is activated at 52-54°C (125-130ºF).

Question 31

Storing bread in the refrigerator extends its shelf life.

Question 32

Rolled-in dough produces flaky results.

Question 33

Instant yeast must be mixed with milk before it is added to the dough.

Question 34

Yeast should not be frozen.

Question 35

Active dry yeast is killed off at 40°C.

Question 36

After opening,active dry yeast should be refrigerated.

Question 37

Yeast is a living organism.

Question 38

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

Question 39

The leavening agent in puff pastry dough is:

A)steam
B)baking powder
C)yeast
D)eggs

Question 40

Fermenting and proofing both refer to the dough rising.

Question 41

What is the term for cutting a loaf with a sharp knife or razor just before baking?

Question 42

Compressed yeast is a mixture of yeast and __________ with a moisture content of approximately 70%.

Question 43

What is the dense,donut-shaped yeast roll that is boiled before it is baked?

Question 44

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

Question 45

Compressed yeast is also referred to as __________.

Question 46

Too much salt will __________ the yeast.

Question 47

A crisp crust will be achieved by using a __________ wash.

Question 48

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

Question 49

Mixing all yeast bread ingredients together in one step is called the __________ __________ method.

Question 50

Freezing ______________ yeast is an acceptable practice.

Question 51

What is the term for the initial and sudden rise of bread dough when it is placed in a hot oven?

Question 52

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

Question 53

Yeast dough that has been left to rise too long is said to be ____________.

Question 54

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