Question 1

A dough that is made with a large quantity of yeast, taken from the mixer at a higher than normal temperature, and given only a few minutes rest before being scaled and made up, is called a _______________.
A) modified straight dough
B) no-time dough
C) intensive mix dough
D) strong dough

Accepted Answer

No-time dough is a type of dough that is made quickly with a large amount of yeast and minimal resting time before being shaped and baked, which is why option B is correct.

Question 2

Given the following factors, calculate the water temperature needed to make a mixed dough with a desired dough temperature (DDT) of 80°F: flour temperature = 72°F; room temperature = 70°F; machine friction = 20°F?
A) 78°F
B) 80°F
C) 82°F
D) none of the above

Accepted Answer

The correct answer is A because the water temperature needed to make a mixed dough with a desired dough temperature (DDT) of 80°F is 78°F. This is calculated by subtracting the flour temperature (72°F), room temperature (70°F), and machine friction (20°F) from the desired dough temperature (80°F).

Question 3

The baker's term meaning the ability of a dough to be stretched is ______.
A) elasticity
B) extensibility
C) dough strength
D) tightness

Accepted Answer

Extensibility refers to the dough's ability to stretch without tearing, which is crucial in the baking process for shaping and forming products.

Question 4

Another name for milk bread is _____.
A) challah
B) pita
C) Pullman
D) pain au lait

Accepted Answer

Pain au lait directly translates to "milk bread" in French, indicating that it is a type of bread made with milk.

Question 5

_____ are cooked on a griddle.
A) Bagels
B) Crumpets
C) English muffins
D) Both b and c

Accepted Answer

Crumpets and English muffins are both cooked on a griddle, which gives them their distinctive appearance and texture.

Question 6

Which of the following is true about both English muffins and crumpets?
A) They are cooked on a griddle.
B) They are toasted before being eaten.
C) They are split before they are toasted.
D) Both a and b

Accepted Answer

Both English muffins and crumpets are cooked on a griddle and are often toasted before being eaten.

Question 7

True bagels are _____.
A) light and tender
B) made with high gluten flour
C) made with a high proportion of water
D) flavored with berries, raisins, and nuts
E) none of the above

Accepted Answer

True bagels are traditionally made with high gluten flour, which gives them their characteristic chewy texture.

Question 8

Using too much dusting flour during makeup can make loaves that have _____.
A) streaks in it
B) seams that do not seal
C) both a and b
D) neither a nor b

Accepted Answer

Using too much dusting flour during makeup can indeed cause loaves to have streaks in them and seams that do not seal properly. This is because the excess flour prevents the dough from sticking to itself, leading to these issues.

Question 9

When making cloverleaf rolls, you must _____.
A) cut the dough with a scissors
B) fold the dough
C) divide each piece of dough into three equal parts
D) cut into strips and then stack the strips

Accepted Answer

Cloverleaf rolls are made by dividing each piece of dough into three equal parts, rolling them into balls, and placing them together in a muffin tin to bake. This creates the distinctive three-leaf shape that resembles a cloverleaf.

Question 10

When making French baguettes, you should make the ends of the loaves _____.
A) tapered
B) rounded
C) not pointed
D) all of the above

Accepted Answer

The ends of French baguettes should be tapered, rounded, and not pointed, which means all of the options A, B, and C are correct practices for shaping the ends of the loaves.

Question 11

Which of the following four statements about pullman loaves is incorrect?
A) A pullman loaf is baked in a pan with a lid.
B) Pullman loaves are used to make sandwiches.
C) Pullman loaves should be baked with steam.
D) The slices from a pullman loaf are square.

Accepted Answer

Pullman loaves are traditionally baked in a closed pan, which eliminates the need for steam to create a crust, making statement C incorrect. Steam is more commonly used in baking breads that require a crispy crust, which is not characteristic of Pullman loaves.

Question 12

Braided loaves are _____.
A) made from relatively stiff dough
B) often made from egg-enriched dough
C) commonly made from one to six individual strands of dough
D) egg-washed after proofing
E) all of the above

Accepted Answer

Braided loaves are indeed made from relatively stiff dough to maintain their shape, often include egg-enriched dough for richness and color, can be made from one to six strands (or more) for various designs, and are typically egg-washed after proofing to give them a shiny, golden finish upon baking.

Question 13

Which of the following breads is most likely to be braided?
A) Challah
B) Pullman
C) Baguette
D) Banneton

Accepted Answer

Challah, a traditional Jewish bread, is most commonly known for its braided appearance. This distinctive shape is a key characteristic of Challah bread, making it the correct choice.

Question 14

Which of the following should be softened in part of the water in the formula before being mixed into a straight dough?
A) Fresh yeast
B) Active dry yeast
C) Instant yeast
D) both a and b

Accepted Answer

Fresh yeast and active dry yeast both require being dissolved or softened in part of the water from the formula before being mixed into a straight dough, unlike instant yeast which can be mixed directly with dry ingredients.

Question 15

Which mix technique is followed by the shortest fermentation time?
A) Short mix
B) Intensive mix
C) Straight dough mix
D) Improved mix

Accepted Answer

The intensive mix technique involves a shorter fermentation time because it incorporates more mechanical mixing to develop the dough structure quickly.

Question 16

Which mix technique results in the least oxidation of the flour?
A) Short mix
B) Intensive mix
C) Straight dough mix
D) Improved mix

Accepted Answer

The short mix technique results in the least oxidation of the flour because it involves the least amount of mixing time and energy, minimizing the exposure of the dough to air and thus reducing oxidation.

Question 17

On a standard planetary mixer, which mixing speed is not generally used to mix bread doughs?
A) First speed
B) Second speed
C) Third speed
D) None of the above. All three speeds are frequently used.

Accepted Answer

Third speed is not generally used to mix bread doughs because it is too fast and can overdevelop the gluten network, leading to a tough texture in the final product.

Question 18

Ideal dough temperature for most standard straight doughs just after mixing is _______________.
A) 68° to 70°F (20°to 21.1°C)
B) 70° to 74°F (21.1° to 23.3°C)
C) 78° to 80°F (25.5° to 26.7°C)
D) 86° to 88°F (30° to 31.1°C)

Accepted Answer

The ideal dough temperature for most standard straight doughs just after mixing is 78° to 80°F (25.5° to 26.7°C), as this range promotes optimal yeast activity and gluten development.

Question 19

If you want to scale dough for dinner rolls at 1½ oz, you should scale your press at _____________.
A) 36 oz
B) 40 oz
C) 48 oz
D) 54 oz

Accepted Answer

The answer of If you want to scale dough for...

Question 20

In the modified straight dough method, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.

Accepted Answer

In the modified straight dough method, all ingredients are combined and mixed in one step, not by starting with yeast, part of the flour, water, and sugar.

Quiz 7: Lean Yeast Doughs: Straight Doughs

A dough that is made with a large quantity of yeast, taken from the mixer at a higher than normal temperature, and given only a few minutes rest before being scaled and made up, is called a _______________.

Given the following factors, calculate the water temperature needed to make a mixed dough with a desired dough temperature (DDT) of 80°F: flour temperature = 72°F; room temperature = 70°F; machine friction = 20°F?

The baker's term meaning the ability of a dough to be stretched is ______.

Another name for milk bread is _____.

_____ are cooked on a griddle.

Which of the following is true about both English muffins and crumpets?

True bagels are _____.

Using too much dusting flour during makeup can make loaves that have _____.

When making cloverleaf rolls, you must _____.

When making French baguettes, you should make the ends of the loaves _____.

Which of the following four statements about pullman loaves is incorrect?

Braided loaves are _____.

Which of the following breads is most likely to be braided?

Which of the following should be softened in part of the water in the formula before being mixed into a straight dough?

Which mix technique is followed by the shortest fermentation time?

Which mix technique results in the least oxidation of the flour?

On a standard planetary mixer, which mixing speed is not generally used to mix bread doughs?

Ideal dough temperature for most standard straight doughs just after mixing is _______________.

If you want to scale dough for dinner rolls at 1½ oz, you should scale your press at _____________.

In the modified straight dough method, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.