Vocab Level 2 8.2

Question 1

Lean dough

Answer 1

made with flour, east, water and salt. Verry little sugar or fat. Tend to have a chewy texture and a crisp crust.

Question 2

Rich dough

Answer 2

Made with the addition of shortening or tenderizing ingredients such as sugars, syrups, butter, eggs, milk and cream. Changes the breads overall texture, as well as the way the dough is handled. should have a cake like texture after baking.

Question 3

Straight dough method

Answer 3

Combine all ingredients at the same time, or might mix the yeast with warm water first, at a temperature of 138. Then the baker kneads until it is elastic and smooth.

Question 4

Kneading

Answer 4

It develops the gluten in the dough and gives the dough the strecth and give it needs to develop he proper texture.

Question 5

Sponge method

Answer 5

Used to mix yeast doughs. First step is mixing the yeast, half of the liquid, and half of the flour to make a thick batter called sponge.after sponge rises and doubles in size add remaining fat, liquid, salt, sugar, and flour. Knead the dough and leave it to rise. Breads made with this method have a lighter texture and more unique flavor than breads made using the straight dough method.

Question 6

Sponge

Answer 6

Half of the liquid, and half the flour to make a thicker batter

Question 7

Sourdough

Answer 7

Another type of bread made with yeast and batter. But is leavened with somthing called starter.

Question 8

Starter

Answer 8

a mixture of water and yeast, and all purpose flour that has been fermented untill it has a sour smell

Question 9

Proof

Answer 9

Rise a second time. The final rise of the yeast product before baking.