Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FOOD RATIOS: Simple codes behind everyday cooking > BREAD DOUGH > Flashcards

BREAD DOUGH Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

A cup of flour can weight between what?

A

4 to 6 ounces.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How does humidity affect the weight of flour?

A

The more humid the environment, the heavier your flour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Chinese potsticker dough.

A

About 2:1 by weight. 6 TBSP water in 1 C flour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What’s the difference between a noodle dough and crumbly pastry dough. Why?

A

Fat, because it shortens gluten strands that make a dough chewy.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What enriches a dough, whether fat is added or not.

A

Eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Yeast doughs what to a dough?

A

Leavens and gives it flavor.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Salt does what to a dough?

A

It can inhibit growth of yeast or bacteria, tighten gluten networks and make a dough more elastic, enhance flavor.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Name 3 doughs that are the feature attraction in a meal.

A

Bread, pasta, cookie.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Name 3 doughs that are vehicles for other tastes and textures in a meal.

A

Tarts, savory and sweet pies, dumplings.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

The baker’s percentage calls for how much salt in bread?

A

2% the weight of flour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

When measuring by volume, how much salt to flour?

A

1/4 teaspoon salt for 1c flour; or 1 tsp for 4c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What yeast offers the best flavor?

A

Fresh yeast.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Why do bakers increasingly use dry yeast?

A

Increased quality and a longer shelf life.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is active dry yeast? How is it prepared?

A

Yeast that has been dried and given an inactive coating; this yeast must be dissolved in water before being mixed with flour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Most companies suggest what temp water for hydrating active dry yeast. is this right?

A

110 but it seems to be insurance rather than strict requirement. Adding cold water has always worked fine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What has been done to instant or quick rise yeast?

A

Quickly dried and doesn’t have the same coating on it, and so it does not have to be rehydrated before adding to water or flour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Does instant yeast come as small granules? Is it stronger than active dry?

A

Yes, and because it doesn’t partially consist of inactive yeast, it is stronger of the two yeast by weight.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Yeast can be stored in the refrigerator but is best stored where?

A

Freezer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

The longer bread ferments the better ______ it has.

A

Flavor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is true about the quantity of dried yeast you need to raise a loaf of bread?

A

It’s remarkably variable regardless of type.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Will adding 1/4 tsp, 1/2 tsp, or 2 1/2 tsp will result in similar leavening?

A

Yes, but the more you use the faster it goes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What should you do when only leavening doughs a few hours?

A

Add flavors (herbs, aromatics, olives, nuts, coarse salt) to make up for lack of fermentation.

23
Q

How much yeast is needed to leaven 4c of flour? Is that a solid estimate?

A

2 1/4 ounces, but 1/8 tsp, 1/4 gram, will leaven the same amount of flour given enough time (and result in better flavor given increased fermentation).

24
Q

Adding too much yeast will do what to dough?

A

It will rise too quickly and not develop any flavor. Though, if you’re in a hurry, adding too much works.

25
Q

Rule for amount of dry yeast needed.

A

1 tsp for every pound.

26
Q

1lb flour is how many cups?

A

About 3

27
Q

How much fresh yeast is needed for bread leavening?

A

Flour weight x .03

28
Q

Can a dough be over mixed? What happens?

A

Yes, this will break down the gluten networks, resulting in flabby dough that won’t hold gas bubbles.

29
Q

Is it difficult to over mix when kneading by hand?

A

Yes

30
Q

What is the quality that allows dough to be leavened?

A

Elasticity

31
Q

What happens to yeast during the first rise?

A

Allows yeast to feed and release gas (carbon dioxide and ethanol), which helps to flavor the dough as well as to develop the gluten network.

32
Q

What happens during the first knead?

A

Gluten continues to develop while some gas is pressed out. Yeast is redistributed to give it a fresh food supply.

33
Q

Will dough rise faster when temperatures are warmer?

A

Yes, the warmer it is, the faster dough will rise.

34
Q

What is the final part of mixing?

A

Shaping

35
Q

Should bread be allowed to rise after it is shaped?

A

Yes, proofing.

36
Q

Instead of scoring ciabatta, what should you do?

A

Stipple (pattern of small dots), don’t score it; aggressively with your fingers.

37
Q

How can you add steam into your home oven?

A

Add a pan of hot water or bake in a covered Dutch oven (traps water vapor).

38
Q

What is better for baking bread, metal or ceramic?

A

Ceramic

39
Q

What two things happen when bread hits the oven?

A

Yeast becomes especially active, generating more gas, and the gas bubbles expand with heat.

40
Q

Yeast activity continues in the oven until what?

A

Heat kills yeast and solidifies the starch and protein.

41
Q

Inside temp of bread should ideally be what?

A

180-210ºF

42
Q

Breads should be at least what temp?

A

165ºF

43
Q

Should you use bread flour or AP flour?

A

Bread flour is better but AP make good bread too.

44
Q

What is shaping bread into a boule?

A

Shaping bread into a ball.

45
Q

Dough should rise how much?

A

Twice its size.

46
Q

How do you check to see if a dough is done proofing with your finger?

A

Push a finger into the dough; it should have some resistance, but not spring back.

47
Q

What happens if the dough springs back?

A

Let it rest longer.

48
Q

What happens if your dough rises too long?

A

It will feel flabby and loose when you press a finger into it and be less eager to rise when you bake it.

49
Q

If baking bread straight from the fridge, how long should you wait?

A

Allow it to temper for 1 to 2 hours.

50
Q

When baking bread, what should the oven temp be?

A

Start at 450ºF for 15 minutes, then lower to 375ºF

51
Q

When using a basic dough, why would ciabatta be better than a boule or baguette?

A

Cooks faster and more surface area for other flavors like salt and olive oil.

52
Q

Pizza dough

A

Reduce yeast by half and add 1 ounce of olive oil to basic bread dough (20oz, 120z, 2tsp, 1tsp).

53
Q

When cooking bread in a Dutch oven, how long should the lid be on?

A

First 30 minutes.

FOOD RATIOS: Simple codes behind everyday cooking (20 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions