Yeast Breads and Baked Goods

Question 0

The best temperature for growth of fresh (compressed) yeast is:

Answer 0

21-32 Celsius

Question 1

Baked yeast goods should be stored:

Answer 1

At room temperature

Question 2

Simply combining and mixing yeast dough ingredients together is called the :

Answer 2

Straight-dough method

Question 3

The final rise of shaped yeast products in a humid environment is known as:

Answer 3

Proofing

Question 4

Folding butter or fat into a fermented and punched-down dough is known as the:

Answer 4

Rolled-in method

Question 5

At what temperature does yeast die?

Answer 5

59 C (138 F )

Question 6

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

Answer 6

D. Creaming method

Question 7

Punching the dough has the effect of:

Answer 7

Evening out the dough’s temperature

Question 8

The appearance of some breads can be improved by cutting their tops with a knife or razor just before baking. This is known as:

Answer 8

Slashing

Question 9

Which of the following is not a stage in bread production?

A) rounding
B) proofing
C) cutting
D) kneading

Answer 9

C) cutting

Question 10

The conversion of sugar into alcohol and carbon dioxide by yeast is called :

Answer 10

Fermentation

Question 11

The purpose of applying a wash to the dough before baking is to affect the bread’s :

(Hint: there are 3 answers in total)

Answer 11

1. Shine
   2 Crispness
2. Colour

Question 12

The primary leavener of a rolled-in dough is :

Answer 12

Steam

Question 13

The disadvantage of using instant yeast is that it :

Answer 13

Requires higher proofing temperatures

Question 14

Combing yeast, liquid and half the flour and letting it rise, then adding fat, salt , sugar and flour describes:

Answer 14

Sponge dough method

Question 15

The best wash to use for a crisp crust is :

Answer 15

Water

Question 16

Salt is used in bread making because it conditions gluten and inhibits the growth of yeast.

True or False?

Answer 16

True

Question 17

Salt is used in bread dough because it does what 3 things?

Answer 17

1. Conditions gluten
2. Improves flavour
3. Slows yeast action

Question 18

Dry yeast, like the other dry ingredients, should be rehydrated in cold water before being used.

True or False

Answer 18

False.
It is rehydrated in lukewarm water
(40 C).

Question 19

Steam injection results in a soft crust.

True or False?

Answer 19

False.

It creates a crispy crust

Question 20

Milk is a wash that results in a soft crust.

True or False?

Answer 20

True

Question 21

Instant yeast and dry yeast can be interchangeable in recipes.

True or False?

Answer 21

False

I dont get this question??

Question 22

Baked goods should be refrigerated as soon as possible to retain freshness.

True or False?

Answer 22

False.

It promotes staling.

Question 23

Different types of yeasts can be substituted straight across in recipes.

True or False?

Answer 23

False.

You must convert accurately!

Question 24

What is blind baking ( pre-baking)?

Answer 24

The process of baking a pie crust without the filling.

Question 25

A clover roll is 4 small rolls placed together and allowed to proof and bake.

True or False?

Answer 25

False.

(I dont know why) find out