The sponge method
A) is often used for preparing hot dog and hamburger buns.
B) is often used with ready-to-use bread-making mixtures.
C) involves combining yeast with water and some flour and allowing it to ferment in a warm place until foamy.
D) requires mixing the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation.
Correct Answer:
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Q1: A 1-ounce slice of bread has about
A)
Q2: Too much kneading will
A) overform the crumb.
B)
Q4: Wheat flour is the most common flour
Q5: During bread dough fermentation
A) the shaped dough
Q6: Which method requires no kneading after the
Q7: Yeast breads can be prepared using all
Q8: Which of the following statements about kneading
Q9: A bread-making machine uses which type of
Q10: Optional ingredients in yeast breads include
A) fat
Q11: What is the one reason many people
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