Question 1

When yeast dough is made without salt, it will be pale and bland and it will rise too rapidly.

Accepted Answer

A) True 
 B)False  True

Question 2

Adding to the oven helps lean yeast dough develop a crisp crust.

Accepted Answer

steam

Question 3

MATCHING
a) sudden rise yeast breads experience when first baked
b) slashing the surface of bread before baking to improve its appearance
c) placing dough in a cool place before forming
d) allowing formed dough to rise immediately before baking
e) shaping dough into loose balls before shaping
-oven spring

Accepted Answer

a

Question 4

down the dough after it ferments encourages more yeast activity and relaxes the gluten.

Accepted Answer

The answer of down the dough after it ferments encourages...

Question 5

MATCHING
a) sudden rise yeast breads experience when first baked
b) slashing the surface of bread before baking to improve its appearance
c) placing dough in a cool place before forming
d) allowing formed dough to rise immediately before baking
e) shaping dough into loose balls before shaping
-rounding

Accepted Answer

The answer of MATCHING
a) sudden rise yeast breads experience when...

Question 6

Retardation allows doughs to develop flavor over an extended period of time.

Accepted Answer

A) True 
 B)False

Question 7

A clear liquid on the surface of a sourdough starter indicates that it has been contaminated and must be discarded.

Accepted Answer

A) True 
 B)False

Question 8

Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following factors indicates that bread is properly baked?

Accepted Answer

A)  The internal dough temperature reaches 190ºF to 210ºF. 
B)  Tapping the bottom of the loaf produces a hollow sound. 
C)  The loaf has a uniform, deep-brown color. 
D)  All of the above 
A)  The internal dough temperature reaches 190ºF to 210ºF. 
B)  Tapping the bottom of the loaf produces a hollow sound. 
C)  The loaf has a uniform, deep-brown color. 
D)  All of the above

Question 10

To give a dinner roll shine, color and a soft crust, brush it with a wash made from before baking.

Accepted Answer

A)  water 
B)  whole egg and milk 
C)  flour 
D)  milk or cream 
A)  water 
B)  whole egg and milk 
C)  flour 
D)  milk or cream

Question 11

In the sponge mixing method

Accepted Answer

A)  a piece of dough saved from a previous batch is added to a new batch of dough before fermenting. 
B)  a natural sourdough starter is added to more flour and water to form a dough, which is then fermented. 
C)  dough is mixed in two stages: first yeast, liquid and half of the flour are combined; then, after the mixture rises, more flour is added to make the dough. 
D)  all of the ingredients are combined and mixed into dough before fermenting. 
A)  a piece of dough saved from a previous batch is added to a new batch of dough before fermenting. 
B)  a natural sourdough starter is added to more flour and water to form a dough, which is then fermented. 
C)  dough is mixed in two stages: first yeast, liquid and half of the flour are combined; then, after the mixture rises, more flour is added to make the dough. 
D)  all of the ingredients are combined and mixed into dough before fermenting.

Question 12

MATCHING
a) sudden rise yeast breads experience when first baked
b) slashing the surface of bread before baking to improve its appearance
c) placing dough in a cool place before forming
d) allowing formed dough to rise immediately before baking
e) shaping dough into loose balls before shaping
-proofing

Accepted Answer

The answer of MATCHING
a) sudden rise yeast breads experience when...

Question 13

When the sides of a loaf of bread are cracked and appear to have burst open, this indicates that the bread was .

Accepted Answer

The answer of When the sides of a loaf of...

Question 14

Fermenting dough in a warm environment will slow yeast activity.

Accepted Answer

A) True 
 B)False

Question 15

Breads are allowed to bench rest in order to make the shaping process easier.

Accepted Answer

A) True 
 B)False

Question 16

Bakers test to see if dough is properly kneaded by

Accepted Answer

A)  bench resting the dough. 
B)  preparing a levain. 
C)  performing the windowpane test. 
D)  proofing the dough. 
A)  bench resting the dough. 
B)  preparing a levain. 
C)  performing the windowpane test. 
D)  proofing the dough.

Question 17

A dough that is too soft and in the oven during baking.

Accepted Answer

The answer of A dough that is too soft and...

Question 18

MATCHING
a) sudden rise yeast breads experience when first baked
b) slashing the surface of bread before baking to improve its appearance
c) placing dough in a cool place before forming
d) allowing formed dough to rise immediately before baking
e) shaping dough into loose balls before shaping
-retardation

Accepted Answer

The answer of MATCHING
a) sudden rise yeast breads experience when...

Question 19

Instant dry yeast

Accepted Answer

A)  can be added directly to the dry ingredients. 
B)  is compressed yeast with all of the moisture removed. 
C)  is softened in twice its weight of warm water before using. 
D)  has a shelf life of 2 to 3 weeks when refrigerated 
A)  can be added directly to the dry ingredients. 
B)  is compressed yeast with all of the moisture removed. 
C)  is softened in twice its weight of warm water before using. 
D)  has a shelf life of 2 to 3 weeks when refrigerated

Question 20

Coiled willow baskets known as hold moist dough for shaping before baking.

Accepted Answer

banneton o

When yeast dough is made without salt, it will be pale and bland and it will rise too rapidly.

Adding to the oven helps lean yeast dough develop a crisp crust.

down the dough after it ferments encourages more yeast activity and relaxes the gluten.

Retardation allows doughs to develop flavor over an extended period of time.

A clear liquid on the surface of a sourdough starter indicates that it has been contaminated and must be discarded.

Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Which of the following factors indicates that bread is properly baked?

To give a dinner roll shine, color and a soft crust, brush it with a wash made from before baking.

In the sponge mixing method

When the sides of a loaf of bread are cracked and appear to have burst open, this indicates that the bread was .

Fermenting dough in a warm environment will slow yeast activity.

Breads are allowed to bench rest in order to make the shaping process easier.

Bakers test to see if dough is properly kneaded by

A dough that is too soft and in the oven during baking.

Instant dry yeast

Coiled willow baskets known as hold moist dough for shaping before baking.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Enriched 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 1

Filters

Exam 7: Yeast Breads

When yeast dough is made without salt, it will be pale and bland and it will rise too rapidly.

Adding to the oven helps lean yeast dough develop a crisp crust.

down the dough after it ferments encourages more yeast activity and relaxes the gluten.

Retardation allows doughs to develop flavor over an extended period of time.

A clear liquid on the surface of a sourdough starter indicates that it has been contaminated and must be discarded.

Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Which of the following factors indicates that bread is properly baked?

To give a dinner roll shine, color and a soft crust, brush it with a wash made from before baking.

In the sponge mixing method

When the sides of a loaf of bread are cracked and appear to have burst open, this indicates that the bread was .

Fermenting dough in a warm environment will slow yeast activity.

Breads are allowed to bench rest in order to make the shaping process easier.

Bakers test to see if dough is properly kneaded by

A dough that is too soft and in the oven during baking.

Instant dry yeast

Coiled willow baskets known as hold moist dough for shaping before baking.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Enriched 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 1

Filters