Yeast Breads
15 hours ago
klindley_52856
Save
Edit
Host a game
Live GameLive
Homework
Solo Practice
Practice
25 QuestionsShow answers
  • Question 1
    30 seconds
    Q.

    All of the following are principle nutrients in yeast breads, EXCEPT

    answer choices

    Protein

    Carbohydrates

    Vitamin C

    Iron

  • Question 2
    30 seconds
    Q.

    To work dough with hands or a large mixer

    answer choices

    Rise

    Knead

    Bake

    Stir

  • Question 3
    30 seconds
    Q.

    Microscopic plant that produces CO2 gas

    answer choices

    Mold

    Trees

    Gluten

    Yeast

  • Question 4
    30 seconds
    Q.

    A vitamin found in yeast bread

    answer choices

    Vitamin A

    Vitamin B

    Vitamin C

    All of the above

  • Question 5
    30 seconds
    Q.

    Kneading dough gives the yeast an opportunity to start growing and produce__________

    answer choices

    Oxygen

    Carbon monoxide

    Carbon dioxide

    Nitrogen

  • Question 6
    30 seconds
    Q.

    The following nutrients can be found in yeast breads, EXCEPT

    answer choices

    Magnesium

    Iron

    Calcium

    Phosphorus

  • Question 7
    30 seconds
    Q.

    Provides gluten as well as starch

    answer choices

    salt

    flour

    sugar

    none of the above

  • Question 8
    30 seconds
    Q.

    Gluten and starch swell in the presence of

    answer choices

    gas

    carbon dioxide

    yeast

    liquid

  • Question 9
    30 seconds
    Q.

    Salt will provide all of the following in yeast bread, EXCEPT

    answer choices

    enhance flavor

    delay the growth of yeast

    speed up the growth of yeast

    none of the above

  • Question 10
    30 seconds
    Q.

    Yeast feeds on

    answer choices

    sugar

    salt

    liquid

    bacteria

  • Question 11
    30 seconds
    Q.

    Browning and flavoring of yeast bread is derived from

    answer choices

    gluten

    sugar

    calcium

    flour

  • Question 12
    30 seconds
    Q.

    All of the following indicate specific tasks one must do in order to achieve baking quality in yeast breads, EXCEPT

    answer choices

    Use reliable, tested recipes

    Use the correct equipment

    Use a gas convection oven

    Use fresh, high quality ingredients

  • Question 13
    30 seconds
    Q.

    Before kneading dough, one must

    answer choices

    mix

    rise

    cool

    none of the above

  • Question 14
    30 seconds
    Q.

    The rise and proof step of making bread should occur

    answer choices

    1 time

    2 times

    3 times

    4 times

  • Question 15
    30 seconds
    Q.

    Dough should be______________before shaping

    answer choices

    cooled

    baked

    punched down

    all of the above

  • Question 16
    30 seconds
    Q.

    115 degrees is the temperature at which

    answer choices

    gluten is formed

    yeast is activated

    gluten swells

    yeast is killed

  • Question 17
    30 seconds
    Q.

    Cracked surface of bread is most likely due to

    answer choices

    cooling too quickly

    yeast killed

    not enough flour

    wrong type of flour

  • Question 18
    30 seconds
    Q.

    Too short of rising/proofing period of dough can cause

    answer choices

    sour taste

    poor volume

    heavy dark streaks

    all of the above

  • Question 19
    30 seconds
    Q.

    Heavy texture of bread can be attributed to

    answer choices

    yeast partially killed

    wrong type of flour

    not kneaded enough

    all of the above

  • Question 20
    30 seconds
    Q.

    Unsatisfactory characteristics that may occur from using the wrong flour in bread may include

    answer choices

    heavy texture

    heavy dark streaks

    harsh, crumbly, dry texture

    all of the above

  • Question 21
    30 seconds
    Q.

    Too long of a rising/proofing period may cause

    answer choices

    sour taste

    cracked crust

    heavy dark streaks

    dry texture

  • Question 22
    30 seconds
    Q.

    When cutting bread, a knife with ___________edges should be used

    answer choices

    smooth

    dull

    serrated

    none of the above

  • Question 23
    30 seconds
    Q.

    The elastic protein substance in flour which gives the dough body

    answer choices

    yeast

    carbohydrates

    iron

    gluten

  • Question 24
    30 seconds
    Q.

    Cooling bread too quickly after it has baked can cause

    answer choices

    irregular shape

    coarse texture

    cracked crust

    all of the above

  • Question 25
    30 seconds
    Q.

    Large bread cells with large air bubbles and holes in crust are

    answer choices

    poor qualities

    ideal qualities

    tasty

    none of the above

Report Quiz
Join a game