25 questions
All of the following are principle nutrients in yeast breads, EXCEPT
Protein
Carbohydrates
Vitamin C
Iron
To work dough with hands or a large mixer
Rise
Knead
Bake
Stir
Microscopic plant that produces CO2 gas
Mold
Trees
Gluten
Yeast
A vitamin found in yeast bread
Vitamin A
Vitamin B
Vitamin C
All of the above
Kneading dough gives the yeast an opportunity to start growing and produce__________
Oxygen
Carbon monoxide
Carbon dioxide
Nitrogen
The following nutrients can be found in yeast breads, EXCEPT
Magnesium
Iron
Calcium
Phosphorus
Provides gluten as well as starch
salt
flour
sugar
none of the above
Gluten and starch swell in the presence of
gas
carbon dioxide
yeast
liquid
Salt will provide all of the following in yeast bread, EXCEPT
enhance flavor
delay the growth of yeast
speed up the growth of yeast
none of the above
Yeast feeds on
sugar
salt
liquid
bacteria
Browning and flavoring of yeast bread is derived from
gluten
sugar
calcium
flour
All of the following indicate specific tasks one must do in order to achieve baking quality in yeast breads, EXCEPT
Use reliable, tested recipes
Use the correct equipment
Use a gas convection oven
Use fresh, high quality ingredients
Before kneading dough, one must
mix
rise
cool
none of the above
The rise and proof step of making bread should occur
1 time
2 times
3 times
4 times
Dough should be______________before shaping
cooled
baked
punched down
all of the above
115 degrees is the temperature at which
gluten is formed
yeast is activated
gluten swells
yeast is killed
Cracked surface of bread is most likely due to
cooling too quickly
yeast killed
not enough flour
wrong type of flour
Too short of rising/proofing period of dough can cause
sour taste
poor volume
heavy dark streaks
all of the above
Heavy texture of bread can be attributed to
yeast partially killed
wrong type of flour
not kneaded enough
all of the above
Unsatisfactory characteristics that may occur from using the wrong flour in bread may include
heavy texture
heavy dark streaks
harsh, crumbly, dry texture
all of the above
Too long of a rising/proofing period may cause
sour taste
cracked crust
heavy dark streaks
dry texture
When cutting bread, a knife with ___________edges should be used
smooth
dull
serrated
none of the above
The elastic protein substance in flour which gives the dough body
yeast
carbohydrates
iron
gluten
Cooling bread too quickly after it has baked can cause
irregular shape
coarse texture
cracked crust
all of the above
Large bread cells with large air bubbles and holes in crust are
poor qualities
ideal qualities
tasty
none of the above