Question 1

When a braid is made using more than 1 strand of dough, it is important that all the strands

Accepted Answer

A)  are no more than 1 inch in diameter at the thickest point. 
B)  have the same amount of taper. 
C)  are generously coated with flour. 
D)  none of the above. 
A)  are no more than 1 inch in diameter at the thickest point. 
B)  have the same amount of taper. 
C)  are generously coated with flour. 
D)  none of the above. B

Question 2

A dough that is not sufficiently relaxed during the ___________________phase runs the risk of tearing the outer surface because the dough is still too tight to accept further working.

Accepted Answer

bench rest

Question 3

When shaping two round loaves at once, it is generally preferable to bring the loaves to

Accepted Answer

A)  100 percent of the final shape. 
B)  50 percent of the final shape. 
C)  80 to 90 percent of the final shape. 
D)  25 percent of the final shape. 
A)  100 percent of the final shape. 
B)  50 percent of the final shape. 
C)  80 to 90 percent of the final shape. 
D)  25 percent of the final shape. C

Question 4

The eventual length of the baguette will be almost ___________________, and you should begin by having the dough piece oriented in an ___________________, with the long edge parallel to the edge of your work bench.

Accepted Answer

2 feet; ea

Question 5

If the dough rips during formation, it is a sign that there is

Accepted Answer

A)  too much pressure being applied by the hand. 
B)  too much flour on the baker's hands and workbench. 
C)  insufficient downward and inward pressure from the hand. 
D)  an excess of flour on the bench. 
A)  too much pressure being applied by the hand. 
B)  too much flour on the baker's hands and workbench. 
C)  insufficient downward and inward pressure from the hand. 
D)  an excess of flour on the bench.

Question 6

During final shaping, it is important to rotate the dough piece so that the entire piece gets evenly worked.

Accepted Answer

A) True 
 B)False

Question 7

The objective when shaping an oval loaf is to produce

Accepted Answer

A)  a loaf with blunt ends and that is the same diameter from end to end. 
B)  a loaf with pointy ends and that is the same height from end to end. 
C)  a symmetrical loaf with either pointy or blunt ends that is highest at the center with a taper to the ends. 
D)  a loaf that is approximately 2 feet long. 
A)  a loaf with blunt ends and that is the same diameter from end to end. 
B)  a loaf with pointy ends and that is the same height from end to end. 
C)  a symmetrical loaf with either pointy or blunt ends that is highest at the center with a taper to the ends. 
D)  a loaf that is approximately 2 feet long.

Question 8

Bread that is put into the oven unscored will

Accepted Answer

A)  pop out in any weak place along the surface. 
B)  reach maximum volume. 
C)  look better due to its smooth crust. 
D)  bake more quickly and evenly. 
A)  pop out in any weak place along the surface. 
B)  reach maximum volume. 
C)  look better due to its smooth crust. 
D)  bake more quickly and evenly.

Question 9

Matching
-_____épi de blé

Accepted Answer

A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking 
A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 10

Describe the sequence of scoring a baguette and list a few common problems (and their causes) when scoring a baguette.

Accepted Answer

a. Properly scoring a baguette begins by

Question 11

If shaping and impressing with a rolling pin are done properly, the bread loaf known as pain fendu gives the appearance of a loaf that is split down the center.

Accepted Answer

A) True 
 B)False

Question 12

Matching
-_____lame

Accepted Answer

A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking 
A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 13

A curved ___________________is appropriate for cutting "ears" in baguettes and oval loaves; the straight blade is used when vertical cuts are made on round or oval loaves.
a. cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes

Accepted Answer

lame, blad

Question 14

Matching
-_____bench rest

Accepted Answer

A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking 
A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 15

A piece of dough weighing up to 1 pound can be comfortably shaped with one hand.

Accepted Answer

A) True 
 B)False

Question 16

Matching
-_____scoring j. smooth side of the dough; becomes top side during baking

Accepted Answer

A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking 
A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 17

There are two common obstacles to shaping round loaves. The first is ___________________ which may slow down shaping progress or result in a ripped dough surface. The second obstacle occurs when ___________________ allows the dough to slide along without taking shape.

Accepted Answer

the dough sticking t

Question 18

Matching
-_____couche

Accepted Answer

A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking 
A)  cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes 
B)  a period of rest after preshaping and before final shaping 
C)  linen used in the bakeshop to hold shaped loaves before baking 
D)  the portion of the dough that touches the oven floor during baking 
E)  curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 19

As each baguette is placed on the couche, arrange it on the linen so that the loaves are touching each other.

Accepted Answer

A) True 
 B)False

Question 20

For the best volume in baked baguettes, bake the shaped loaves directly on the ______ of the oven.

Accepted Answer

The answer of For the best volume in baked baguettes,...

When a braid is made using more than 1 strand of dough, it is important that all the strands

A dough that is not sufficiently relaxed during the ___________________phase runs the risk of tearing the outer surface because the dough is still too tight to accept further working.

When shaping two round loaves at once, it is generally preferable to bring the loaves to

The eventual length of the baguette will be almost _, and you should begin by having the dough piece oriented in an _, with the long edge parallel to the edge of your work bench.

If the dough rips during formation, it is a sign that there is

During final shaping, it is important to rotate the dough piece so that the entire piece gets evenly worked.

The objective when shaping an oval loaf is to produce

Bread that is put into the oven unscored will

Matching -_____épi de blé

Describe the sequence of scoring a baguette and list a few common problems (and their causes) when scoring a baguette.

If shaping and impressing with a rolling pin are done properly, the bread loaf known as pain fendu gives the appearance of a loaf that is split down the center.

Matching -_____lame

A curved ___________________is appropriate for cutting "ears" in baguettes and oval loaves; the straight blade is used when vertical cuts are made on round or oval loaves. a. cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes

Matching -_____bench rest

A piece of dough weighing up to 1 pound can be comfortably shaped with one hand.

Matching -_____scoring j. smooth side of the dough; becomes top side during baking

There are two common obstacles to shaping round loaves. The first is _ which may slow down shaping progress or result in a ripped dough surface. The second obstacle occurs when _ allows the dough to slide along without taking shape.

Matching -_____couche

As each baguette is placed on the couche, arrange it on the linen so that the loaves are touching each other.

For the best volume in baked baguettes, bake the shaped loaves directly on the ______ of the oven.

The Bread-Making Process From Mixing Through Baking

Ingredients and Their Function

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters

Exam 3: Hand Techniques

When a braid is made using more than 1 strand of dough, it is important that all the strands

A dough that is not sufficiently relaxed during the ___________________phase runs the risk of tearing the outer surface because the dough is still too tight to accept further working.

When shaping two round loaves at once, it is generally preferable to bring the loaves to

The eventual length of the baguette will be almost ___________________, and you should begin by having the dough piece oriented in an ___________________, with the long edge parallel to the edge of your work bench.

If the dough rips during formation, it is a sign that there is

During final shaping, it is important to rotate the dough piece so that the entire piece gets evenly worked.

The objective when shaping an oval loaf is to produce

Bread that is put into the oven unscored will

Matching -_____épi de blé

Describe the sequence of scoring a baguette and list a few common problems (and their causes) when scoring a baguette.

If shaping and impressing with a rolling pin are done properly, the bread loaf known as pain fendu gives the appearance of a loaf that is split down the center.

Matching -_____lame

A curved ___________________is appropriate for cutting "ears" in baguettes and oval loaves; the straight blade is used when vertical cuts are made on round or oval loaves. a. cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes

Matching -_____bench rest

A piece of dough weighing up to 1 pound can be comfortably shaped with one hand.

Matching -_____scoring j. smooth side of the dough; becomes top side during baking

There are two common obstacles to shaping round loaves. The first is ___________________ which may slow down shaping progress or result in a ripped dough surface. The second obstacle occurs when ___________________ allows the dough to slide along without taking shape.

Matching -_____couche

As each baguette is placed on the couche, arrange it on the linen so that the loaves are touching each other.

For the best volume in baked baguettes, bake the shaped loaves directly on the ______ of the oven.

The Bread-Making Process From Mixing Through Baking

Ingredients and Their Function

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters

The eventual length of the baguette will be almost _, and you should begin by having the dough piece oriented in an _, with the long edge parallel to the edge of your work bench.

There are two common obstacles to shaping round loaves. The first is _ which may slow down shaping progress or result in a ripped dough surface. The second obstacle occurs when _ allows the dough to slide along without taking shape.