Yeast Breads and Baked Goods Flashcards
The best temperature for growth of fresh (compressed) yeast is:
21-32 Celsius
Baked yeast goods should be stored:
At room temperature
Simply combining and mixing yeast dough ingredients together is called the :
Straight-dough method
The final rise of shaped yeast products in a humid environment is known as:
Proofing
Folding butter or fat into a fermented and punched-down dough is known as the:
Rolled-in method
At what temperature does yeast die?
59 C (138 F )
Which of the following is not a method used to mix yeast dough?
A) sponge method
B) straight dough method
C) rolled-in method
D) creaming method
D. Creaming method
Punching the dough has the effect of:
Evening out the dough’s temperature
The appearance of some breads can be improved by cutting their tops with a knife or razor just before baking. This is known as:
Slashing
Which of the following is not a stage in bread production?
A) rounding
B) proofing
C) cutting
D) kneading
C) cutting
The conversion of sugar into alcohol and carbon dioxide by yeast is called :
Fermentation
The purpose of applying a wash to the dough before baking is to affect the bread’s :
(Hint: there are 3 answers in total)
- Shine
2 Crispness - Colour
The primary leavener of a rolled-in dough is :
Steam
The disadvantage of using instant yeast is that it :
Requires higher proofing temperatures
Combing yeast, liquid and half the flour and letting it rise, then adding fat, salt , sugar and flour describes:
Sponge dough method
