Question 1

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

Accepted Answer

two-stage

Question 2

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  True

Question 3

is a Russian dish in which a savory mixture of salmon and rice is wrapped in dough, then baked.

Accepted Answer

Coulibiac/brioche

Question 4

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 5

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 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

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 8

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 9

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

Accepted Answer

A) True 
 B)False

Question 10

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.

Question 11

Barley malt and honey contain beneficial , which aid fermentation without overly feeding the yeast.

Accepted Answer

The answer of Barley malt and honey contain beneficial ,...

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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 14

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 15

Proofing enriched dough above can melt the butter and damage the dough.

Accepted Answer

The answer of Proofing enriched dough above can melt the...

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

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

Accepted Answer

A) True 
 B)False

Question 18

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.

Question 19

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.

Question 20

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.

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

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.

is a Russian dish in which a savory mixture of salmon and rice is wrapped in dough, then baked.

Which of the following is NOT true?

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

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

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

To develop the gluten when mixing brioche

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

Kugelhopf is

Barley malt and honey contain beneficial , which aid fermentation without overly feeding the yeast.

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

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

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

Proofing enriched dough above can melt the butter and damage the dough.

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

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

Enriched yeast dough

Enriched breads may contain more yeast than lean dough formulas

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

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 1

Filters

Exam 8: Enriched Yeast Breads

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

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.

is a Russian dish in which a savory mixture of salmon and rice is wrapped in dough, then baked.

Which of the following is NOT true?

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

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

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

To develop the gluten when mixing brioche

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

Kugelhopf is

Barley malt and honey contain beneficial , which aid fermentation without overly feeding the yeast.

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

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

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

Proofing enriched dough above can melt the butter and damage the dough.

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

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

Enriched yeast dough

Enriched breads may contain more yeast than lean dough formulas

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

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 1

Filters