Question 1

Matching
-_____autolyse

Accepted Answer

A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic 
A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic E

Question 2

The tightness to which a loaf is preshaped determines the duration of the bench rest.

Accepted Answer

A) True 
 B)False  True

Question 3

Scoring the bread creates a weak section on the surface of the loaf in order to encourage a __________ of the bread.

Accepted Answer

controlled expansion

Question 4

Matching
-_____folding

Accepted Answer

A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic 
A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 5

It is important to flour the surfaces of the tools and scale used to divide the dough because otherwise

Accepted Answer

A)  the surface of the dough may rip and your speed will suffer. 
B)  you will incorporate raw flour into the dough. 
C)  you will deflate the dough. 
D)  making pieces of equal size is more difficult. 
A)  the surface of the dough may rip and your speed will suffer. 
B)  you will incorporate raw flour into the dough. 
C)  you will deflate the dough. 
D)  making pieces of equal size is more difficult.

Question 6

Matching
-_____glutenin

Accepted Answer

A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic 
A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 7

What are the best ways to delay staling in baked breads?

Accepted Answer

a. Cool the loaves carefully after bakin

Question 8

Matching
-_____extensiblity

Accepted Answer

A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic 
A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 9

To be successful, the baker must be able to think like a yeast cell and sense things like a

Accepted Answer

A)  scientist. 
B)  technician. 
C)  flour molecule. 
D)  lactobacilli. 
A)  scientist. 
B)  technician. 
C)  flour molecule. 
D)  lactobacilli.

Question 10

The optimum dough temperature for wheat-based breads is between 80° and 90°F.

Accepted Answer

A) True 
 B)False

Question 11

The first step in proper mixing involves the attaching the dough hook to the mixer.

Accepted Answer

A) True 
 B)False

Question 12

Matching
-_____oven spring

Accepted Answer

A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic 
A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 13

The production of organic acids during fermentation

Accepted Answer

A)  does not contribute significantly to bread flavor. 
B)  weakens the dough structure. 
C)  improves the keeping quality of the bread. 
D)  is a minor factor in dough development. 
A)  does not contribute significantly to bread flavor. 
B)  weakens the dough structure. 
C)  improves the keeping quality of the bread. 
D)  is a minor factor in dough development.

Question 14

When __________ are added in the form of butter, oil, eggs, and so on, the lipids coat the gluten strands and __________their development.

Accepted Answer

The answer of When __________ are added in the form...

Question 15

Doughs are __________ in order to give the randomly shaped pieces more consistent shapes and make __________easier and more effective.

Accepted Answer

preshaped,

Question 16

Mixing the dough so that the gluten is adequately developed enables the dough to

Accepted Answer

A)  stretch well and to hold trapped carbon dioxide gases. 
B)  rip easily. 
C)  deflate quickly when punched down. 
D)  develop a dense bread. 
A)  stretch well and to hold trapped carbon dioxide gases. 
B)  rip easily. 
C)  deflate quickly when punched down. 
D)  develop a dense bread.

Question 17

Matching
-_____bulk (primary) fermentation

Accepted Answer

A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic 
A)  the first stage of fermentation; begins the moment the mixer is turned off 
B)  the phase of fermentation that occurs after dough is divided and preshaped 
C)  pressing the dough enough to expel the major portion of the gases 
D)  dough's ability to be stretched 
E)  slow-speed mixing of the final dough flour and water, except for salt, yeast, and pre-ferments; once the flour and water are incorporated, the mixer is turned off, and the dough is covered and left to rest for twenty minutes to an hour
F) final phase of fermentation that takes place once the dough is loaded into the ovens
G) helps develop dough structure and the elastic quality of the dough
H) provides dough with its extensible characteristic

Question 18

During the final rise, bread should be allowed to rise

Accepted Answer

A)  40 to 50 percent. 
B)  100 percent. 
C)  85 to 90 percent. 
D)  75 percent. 
A)  40 to 50 percent. 
B)  100 percent. 
C)  85 to 90 percent. 
D)  75 percent.

Question 19

The wetter the dough, the less quickly carotenoids are oxidized, which means wet doughs can be mixed longer without losing the aroma and flavor associated with carotenoids.

Accepted Answer

A) True 
 B)False

Question 20

During mixing, we are concerned above all with the consistency of the dough, not its strength.

Accepted Answer

A) True 
 B)False

Matching -_____autolyse

The tightness to which a loaf is preshaped determines the duration of the bench rest.

Scoring the bread creates a weak section on the surface of the loaf in order to encourage a __________ of the bread.

Matching -_____folding

It is important to flour the surfaces of the tools and scale used to divide the dough because otherwise

Matching -_____glutenin

What are the best ways to delay staling in baked breads?

Matching -_____extensiblity

To be successful, the baker must be able to think like a yeast cell and sense things like a

The optimum dough temperature for wheat-based breads is between 80° and 90°F.

The first step in proper mixing involves the attaching the dough hook to the mixer.

Matching -_____oven spring

The production of organic acids during fermentation

When are added in the form of butter, oil, eggs, and so on, the lipids coat the gluten strands and their development.

Doughs are in order to give the randomly shaped pieces more consistent shapes and make easier and more effective.

Mixing the dough so that the gluten is adequately developed enables the dough to

Matching -_____bulk (primary) fermentation

During the final rise, bread should be allowed to rise

The wetter the dough, the less quickly carotenoids are oxidized, which means wet doughs can be mixed longer without losing the aroma and flavor associated with carotenoids.

During mixing, we are concerned above all with the consistency of the dough, not its strength.

Ingredients and Their Function

Hand Techniques

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters

Exam 1: The Bread-Making Process From Mixing Through Baking

Matching -_____autolyse

The tightness to which a loaf is preshaped determines the duration of the bench rest.

Scoring the bread creates a weak section on the surface of the loaf in order to encourage a __________ of the bread.

Matching -_____folding

It is important to flour the surfaces of the tools and scale used to divide the dough because otherwise

Matching -_____glutenin

What are the best ways to delay staling in baked breads?

Matching -_____extensiblity

To be successful, the baker must be able to think like a yeast cell and sense things like a

The optimum dough temperature for wheat-based breads is between 80° and 90°F.

The first step in proper mixing involves the attaching the dough hook to the mixer.

Matching -_____oven spring

The production of organic acids during fermentation

When __________ are added in the form of butter, oil, eggs, and so on, the lipids coat the gluten strands and __________their development.

Doughs are __________ in order to give the randomly shaped pieces more consistent shapes and make __________easier and more effective.

Mixing the dough so that the gluten is adequately developed enables the dough to

Matching -_____bulk (primary) fermentation

During the final rise, bread should be allowed to rise

The wetter the dough, the less quickly carotenoids are oxidized, which means wet doughs can be mixed longer without losing the aroma and flavor associated with carotenoids.

During mixing, we are concerned above all with the consistency of the dough, not its strength.

Ingredients and Their Function

Hand Techniques

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters

When are added in the form of butter, oil, eggs, and so on, the lipids coat the gluten strands and their development.

Doughs are in order to give the randomly shaped pieces more consistent shapes and make easier and more effective.