CHAPTER 10: METHODS OF MIXING DOUGH

Question 1

what are the three methods of mixing dough for yeast bread?

Answer 1

STRAIGHT DOUGH
SPONGE DOUGH
NO-KNEAD DOUGH

Question 1

the yeast is added in 1 to 2 cups of flour and liquid ingredients, and then set aside to allow to rise. afterwards, the remaining ingredients are added and the dough is kneaded and allowed to rise again.

Answer 1

SPONGE DOUGH METHOD

Question 2

all ingredients are mixed in a bowl and kneaded to make the dough

Answer 2

STRAIGHT DOUGH METHOD

Question 3

a softer batter is prepared instead of dough. no kneading is required to mix the ingredients thoroughly.

Answer 3

NO-KNEAD DOUGH METHOD

Question 4

straight dough method:

dissolve yeast in __________ water. allow to stay for __ to ___ minutes until bubbly and/or foamy.

Answer 4

LUKEWARM
8-10 MINUTES

Question 5

straight dough method:

combine __________________. stir until dissolve.

a. milk, flour, salt
b. milk, sugar, butter, salt
c. milk, sugar, oil, salt
d. oil, butter, sugar

Answer 5

C.

Question 6

in doing straight dough method, punch down the dough. TRUE OR FALSE?

Answer 6

TRUE

Question 6

place dough in a _______ bowl. then cover it.

Answer 6

GREASED

Question 7

is an interfering agent in fermentation.

Answer 7

SALT

Question 8

More salt slows down fermentation while less salt or the absence of it hastens the process. Avoid addition of salt to the yeast mixture.

TRUE OR FALSE

Answer 8

TRUE