Question 1

Cake doughnuts are made with _____ and leavened with _____

Accepted Answer

A) pastry flour, baking soda 
B) cake flour, baking powder 
C) all-purpose flour, yeast 
D) bread flour, yeast 
A) pastry flour, baking soda 
B) cake flour, baking powder 
C) all-purpose flour, yeast 
D) bread flour, yeast B

Question 2

Regarding baking pans and yeast breads,

Accepted Answer

A) oven temperatures should be reduced by 25 degrees F when working with quarry or clay baking stones. 
B) longer baking times and sticking may occur with dark, heavy-weight steel pans. 
C) shiny aluminum provides even heating, but does not promote desired development of the loaf's color and crust. 
D) insulated pans tend to brown bread more quickly, especially around the edges. 
A) oven temperatures should be reduced by 25 degrees F when working with quarry or clay baking stones. 
B) longer baking times and sticking may occur with dark, heavy-weight steel pans. 
C) shiny aluminum provides even heating, but does not promote desired development of the loaf's color and crust. 
D) insulated pans tend to brown bread more quickly, especially around the edges. C

Question 3

Bread leavened with carbon dioxide produced by baker's yeast is called

Accepted Answer

A) flat bread. 
B) rapid-mix bread. 
C) slack bread. 
D) yeast bread. 
E) quick bread. 
A) flat bread. 
B) rapid-mix bread. 
C) slack bread. 
D) yeast bread. 
E) quick bread. D

Question 4

Sourdough bread has a unique taste and chewy texture because

Accepted Answer

A) it is made from a sponge containing Lactobacillus plantarum bacteria. 
B) it has a pH of 4.0 to 4.8. 
C) the lower pH inhibits the amylase enzymes from breaking down starch into maltose. 
D) all of the above answers are correct 
E) none of the answers is correct 
A) it is made from a sponge containing Lactobacillus plantarum bacteria. 
B) it has a pH of 4.0 to 4.8. 
C) the lower pH inhibits the amylase enzymes from breaking down starch into maltose. 
D) all of the above answers are correct 
E) none of the answers is correct

Question 5

The sponge method

Accepted Answer

A) is often used for preparing hot dog and hamburger buns. 
B) often uses ready-to-use bread-making mixtures. 
C) combines yeast with water and some flour and allows it to ferment in a warm place until foamy. 
D) mixes the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation. 
A) is often used for preparing hot dog and hamburger buns. 
B) often uses ready-to-use bread-making mixtures. 
C) combines yeast with water and some flour and allows it to ferment in a warm place until foamy. 
D) mixes the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation.

Question 6

Over-fermentation causes a coarse grain and an alcoholic flavor to the bread

Accepted Answer

A) True 
 B)False

Question 7

Overfermentation

Accepted Answer

A) is desirable depending on which mixing method is used. 
B) stretches the gluten, resulting in a strong gluten formation. 
C) creates a fine grain and sweet smell from the excess acid production. 
D) affects color and flavor because of the Maillard reaction. 
A) is desirable depending on which mixing method is used. 
B) stretches the gluten, resulting in a strong gluten formation. 
C) creates a fine grain and sweet smell from the excess acid production. 
D) affects color and flavor because of the Maillard reaction.

Question 8

Regarding mixing methods,

Accepted Answer

A) prior to mixing, all ingredients should be either cold or at room temperature, depending on the specific method, in order to obtain the desired dough consistency. 
B) the dough temperature determines whether the dough is too soft, too firm, or just right. 
C) it is important for the dough to reach the desired degree of cohesion because this influences the dough handling characteristics and the final quality of the baked item. 
D) all of the above answers are incorrect 
A) prior to mixing, all ingredients should be either cold or at room temperature, depending on the specific method, in order to obtain the desired dough consistency. 
B) the dough temperature determines whether the dough is too soft, too firm, or just right. 
C) it is important for the dough to reach the desired degree of cohesion because this influences the dough handling characteristics and the final quality of the baked item. 
D) all of the above answers are incorrect

Question 9

Definition choices:
-rapid mix

Accepted Answer

A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation 
A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation

Question 10

Definition choices:
-straight dough method

Accepted Answer

A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation 
A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation

Question 11

Describe the bread-making process step-by-step and indicate the importance of each step with respect to the quality of the final product

Accepted Answer

The answer of Describe the bread-making process step-by-step and indicate...

Question 12

Definition choices:
-batter method

Accepted Answer

A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation 
A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation

Question 13

Raised doughnuts are made with _____ and leavened with _____

Accepted Answer

A) pastry flour, both biological and chemical leavening agents 
B) cake flour, both biological and chemical leavening agents 
C) bread flour, a biological agent 
D) high-gluten flour, a biological agent 
A) pastry flour, both biological and chemical leavening agents 
B) cake flour, both biological and chemical leavening agents 
C) bread flour, a biological agent 
D) high-gluten flour, a biological agent

Question 14

Describe the different varieties of yeast breads

Accepted Answer

The answer of Describe the different varieties of yeast breads...

Question 15

The bottom of a loaf of bread will sound hollow when tapped if it is done

Accepted Answer

A) True 
 B)False

Question 16

Definition choices:
-sponge method

Accepted Answer

A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation 
A) a method of mixing where all ingredients are placed in a bowl at one time 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining of the ingredients and the beating of them to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of shaped dough through continued fermentation

Question 17

Regarding optimal fermentation temperatures, yeasts become activated at _____, slow down below _____, and die at temperatures at or above _____

Accepted Answer

A) 55 to 85 degrees F, 40 degrees F, 130 degrees F 
B) 60 to 90 degrees F, 45 degrees F, 135 degrees F 
C) 68 to 100 degrees F, 50 degrees F, 140 degrees F 
D) 80 to 120 degrees F, 60 degrees F, 145 degrees F 
A) 55 to 85 degrees F, 40 degrees F, 130 degrees F 
B) 60 to 90 degrees F, 45 degrees F, 135 degrees F 
C) 68 to 100 degrees F, 50 degrees F, 140 degrees F 
D) 80 to 120 degrees F, 60 degrees F, 145 degrees F

Question 18

How are bagels made? What kind of flour might one use instead of all-purpose? Why are bagels boiled before baking?

Accepted Answer

The answer of How are bagels made? What kind of...

Question 19

The most commonly used flour for a yeast bread is

Accepted Answer

A) buckwheat. 
B) millet. 
C) rye. 
D) wheat. 
E) corn. 
A) buckwheat. 
B) millet. 
C) rye. 
D) wheat. 
E) corn.

Question 20

Breads are a good source of which nutrient(s)?

Accepted Answer

A) all carbohydrates 
B) complex carbohydrates 
C) lipids and their components 
D) proteins 
E) fat-soluble vitamins and iron 
A) all carbohydrates 
B) complex carbohydrates 
C) lipids and their components 
D) proteins 
E) fat-soluble vitamins and iron

Exam 20: Yeast Breads

Cake doughnuts are made with _____ and leavened with _____

Regarding baking pans and yeast breads,

Bread leavened with carbon dioxide produced by baker's yeast is called

Sourdough bread has a unique taste and chewy texture because

The sponge method

Over-fermentation causes a coarse grain and an alcoholic flavor to the bread

Overfermentation

Regarding mixing methods,

Definition choices: -rapid mix

Definition choices: -straight dough method

Describe the bread-making process step-by-step and indicate the importance of each step with respect to the quality of the final product

Definition choices: -batter method

Raised doughnuts are made with _____ and leavened with _____

Describe the different varieties of yeast breads

The bottom of a loaf of bread will sound hollow when tapped if it is done

Definition choices: -sponge method

Regarding optimal fermentation temperatures, yeasts become activated at _____, slow down below _____, and die at temperatures at or above _____

How are bagels made? What kind of flour might one use instead of all-purpose? Why are bagels boiled before baking?

The most commonly used flour for a yeast bread is

Breads are a good source of which nutrient(s)?

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Filters

Cake doughnuts are made with _ and leavened with _

Raised doughnuts are made with _ and leavened with _

Regarding optimal fermentation temperatures, yeasts become activated at ___, slow down below _, and die at temperatures at or above ___