Yeast Breads Unit Test

Question 1

Flour

Answer 1

This ingredient adds structure to yeast bread dough

Question 2

Sugar

Answer 2

This ingredient is the food for the yeast in yeast breads

Question 3

10 minutes

Answer 3

This is how long yeast bread should be kneaded by hand

Question 4

Carbon dioxide

Answer 4

This gas is produced when dough is kneaded

Question 5

Fortified

Answer 5

This is the process in which 10% of the daily value of a nutrient is added to a product

Question 6

Endosperm

Answer 6

This is the only part of the grain in refined flour

Question 7

Fat

Answer 7

This ingredient is what tenderizes yeast breads

Question 8

Yeast

Answer 8

This ingredient is the leavening agent in yeast breads

Question 9

Salt

Answer 9

This ingredient controls the action of the yeast in yeast breads

Question 10

Liquid

Answer 10

This ingredient activates the yeast in yeast breads

Question 11

Double

Answer 11

The dough should be this size when it is ready to be shaped

Question 12

Scalding

Answer 12

This is the name of the process of bringing milk nearly to a boil

Question 13

Gluten

Answer 13

This is the name of the protein found in flour

Question 14

What temperature should the liquid be at when it makes contact with the yeast when making yeast breads?

Answer 14

The waters temperature must range from 105-115 degrees

Question 15

What are two what’s that yeast breads are different from quick breads?

Answer 15

1. It’s a longer process before you can bake and eat the food you are making
2. One kind of dough has to rise and the other doesn’t

Question 16

What are the three parts of a kernel

Answer 16

Bran
Endosperm
Germ

Question 17

What are the 7 steps of making a yeast bread

Answer 17

Make the dough
Knead the dough 
Let the dough rise for one hour
Punch the dough down to let any air bubbles pop
Shape the dough
Let the dough rise again for one hour
Bake the dough

Question 18

Why do yeast bread recipes use the word “approximately” when listing how much flower to use

Answer 18

Because they don’t know the air quality, age of the yeast, and what type of flower is going to be used when making the food