Question 1

Enriched breads may contain more yeast than lean dough formulas

Accepted Answer

A)  to speed fermentation. 
B)  to compensate for their high sugar content, which can actually inhibit yeast activity. 
C)  because these breads are often made with bread flour. 
D)  because of the milk in the dough. 
A)  to speed fermentation. 
B)  to compensate for their high sugar content, which can actually inhibit yeast activity. 
C)  because these breads are often made with bread flour. 
D)  because of the milk in the dough. B

Question 2

A long fermentation at room temperature helps enriched bread dough develop its flavor.

Accepted Answer

A) True 
 B)False  False

Question 3

Enriched yeast dough

Accepted Answer

A)  requires longer kneading than lean yeast dough. 
B)  is kneaded for a shorter period of time than lean yeast dough. 
C)  requires low-protein flour. 
D)  benefits from a short fermentation in a warm environment. 
A)  requires longer kneading than lean yeast dough. 
B)  is kneaded for a shorter period of time than lean yeast dough. 
C)  requires low-protein flour. 
D)  benefits from a short fermentation in a warm environment. A

Question 4

Brioche dough is mixed using a(n)_______ mixing method.

Accepted Answer

The answer of Brioche dough is mixed using a(n)_______ mixing...

Question 5

To ensure that it rises to its fullest height, brioche dough should be formed and baked as soon as it is mixed.

Accepted Answer

A) True 
 B)False

Question 6

To keep dough soft so that it expands during proofing, egg wash brioche dough before proofing and baking.

Accepted Answer

A) True 
 B)False

Question 7

Name the leaveners used in laminated dough.

Accepted Answer

Puff pastry-leavened by steam from fat t

Question 8

Enriched yeast dough is often_______ to maintain the shape of the loaf during baking.

Accepted Answer

The answer of Enriched yeast dough is often_______ to maintain...

Question 9

To develop the gluten when mixing brioche

Accepted Answer

A)  fat is added after the dough is fully kneaded. 
B)  eggs and fat are added after the dough is fully kneaded. 
C)  all the ingredients are at room temperature and the dough is mixed to a higher dough temperature. 
D)  the dough is fermented in the refrigerator. 
A)  fat is added after the dough is fully kneaded. 
B)  eggs and fat are added after the dough is fully kneaded. 
C)  all the ingredients are at room temperature and the dough is mixed to a higher dough temperature. 
D)  the dough is fermented in the refrigerator.

Question 10

All enriched bread formulas contain a high percentage of both sugar and fat.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following is NOT true?

Accepted Answer

A)  Sweet dough or bun dough contains fewer eggs than challah. 
B)  Bun dough has less fat than brioche. 
C)  Sweet dough or bun dough is sweeter and richer than dinner rolls. 
D)  Sweet bun dough takes its name from the thick sugar glaze brushed over these breads after baking. 
A)  Sweet dough or bun dough contains fewer eggs than challah. 
B)  Bun dough has less fat than brioche. 
C)  Sweet dough or bun dough is sweeter and richer than dinner rolls. 
D)  Sweet bun dough takes its name from the thick sugar glaze brushed over these breads after baking.

Question 12

A number of enriched yeast dough formulas such as brioche and sweet bun dough can be used to make pecan sticky buns or similar breakfast pastries.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following statements correctly describes the difference between brioche dough and challah?

Accepted Answer

A)  A larger percentage of eggs are used in brioche. 
B)  Brioche is baked in a pan. 
C)  The fat is added to brioche dough after it has been kneaded 
D)  All of the above. 
A)  A larger percentage of eggs are used in brioche. 
B)  Brioche is baked in a pan. 
C)  The fat is added to brioche dough after it has been kneaded 
D)  All of the above.

Question 14

Enriched bread formulas bake into breads with a soft crust and coarse crumb.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following is made from an enriched yeast dough?

Accepted Answer

A)  Hamburger buns 
B)  Kaiser rolls 
C)  Rum babas 
D)  Multigrain rye bread 
A)  Hamburger buns 
B)  Kaiser rolls 
C)  Rum babas 
D)  Multigrain rye bread

Question 16

It is not necessary to use the windowpane test to determine when enriched yeast dough is properly kneaded.

Accepted Answer

A) True 
 B)False

Question 17

_______are sweet, shell-shaped rolls coated with colored sugar, popular in Mexico.

Accepted Answer

The answer of _______are sweet, shell-shaped rolls coated with colored...

Question 18

Kugelhopf is

Accepted Answer

A)  a rich yeast bread that is filled with candied fruit and nuts, wrapped around an almond filling. 
B)  a yeast bun decorated with a cross made from dough. 
C)  a light, buttery yeast bread studded with fruits, a specialty of Germany. 
D)  cinnamon- and butter-filled sweet dough formed into spiral-shaped pastries. 
A)  a rich yeast bread that is filled with candied fruit and nuts, wrapped around an almond filling. 
B)  a yeast bun decorated with a cross made from dough. 
C)  a light, buttery yeast bread studded with fruits, a specialty of Germany. 
D)  cinnamon- and butter-filled sweet dough formed into spiral-shaped pastries.

Enriched breads may contain more yeast than lean dough formulas

A long fermentation at room temperature helps enriched bread dough develop its flavor.

Enriched yeast dough

Brioche dough is mixed using a(n)_______ mixing method.

To ensure that it rises to its fullest height, brioche dough should be formed and baked as soon as it is mixed.

To keep dough soft so that it expands during proofing, egg wash brioche dough before proofing and baking.

Name the leaveners used in laminated dough.

Enriched yeast dough is often_______ to maintain the shape of the loaf during baking.

To develop the gluten when mixing brioche

All enriched bread formulas contain a high percentage of both sugar and fat.

Which of the following is NOT true?

A number of enriched yeast dough formulas such as brioche and sweet bun dough can be used to make pecan sticky buns or similar breakfast pastries.

Which of the following statements correctly describes the difference between brioche dough and challah?

Enriched bread formulas bake into breads with a soft crust and coarse crumb.

Which of the following is made from an enriched yeast dough?

It is not necessary to use the windowpane test to determine when enriched yeast dough is properly kneaded.

_______are sweet, shell-shaped rolls coated with colored sugar, popular in Mexico.

Kugelhopf is

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 8: Enriched Yeast Breads

Enriched breads may contain more yeast than lean dough formulas

A long fermentation at room temperature helps enriched bread dough develop its flavor.

Enriched yeast dough

Brioche dough is mixed using a(n)_______ mixing method.

To ensure that it rises to its fullest height, brioche dough should be formed and baked as soon as it is mixed.

To keep dough soft so that it expands during proofing, egg wash brioche dough before proofing and baking.

Name the leaveners used in laminated dough.

Enriched yeast dough is often_______ to maintain the shape of the loaf during baking.

To develop the gluten when mixing brioche

All enriched bread formulas contain a high percentage of both sugar and fat.

Which of the following is NOT true?

A number of enriched yeast dough formulas such as brioche and sweet bun dough can be used to make pecan sticky buns or similar breakfast pastries.

Which of the following statements correctly describes the difference between brioche dough and challah?

Enriched bread formulas bake into breads with a soft crust and coarse crumb.

Which of the following is made from an enriched yeast dough?

It is not necessary to use the windowpane test to determine when enriched yeast dough is properly kneaded.

_______are sweet, shell-shaped rolls coated with colored sugar, popular in Mexico.

Kugelhopf is

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters