Question 1

When scaling, we are also calculating the __________, and accuracy will prevent __________, or__________.

Accepted Answer

final dough yield, u

Question 2

Matching
-_____gliadin

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 3

Matching
-_____bench rest

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 4

The first visible change as bread bakes is known as

Accepted Answer

A)  the Maillard reaction. 
B)  crust development. 
C)  bulk fermentation. 
D)  oven spring. 
A)  the Maillard reaction. 
B)  crust development. 
C)  bulk fermentation. 
D)  oven spring.

Question 5

The simplest description of mixing is that it brings about a __________, so they are evenly dispersed throughout the dough.

Accepted Answer

uniform di

Question 6

What are the benefits of steam during bread-baking and how is steam effectively applied to breads?

Accepted Answer

a. Proper steaming has a profound effect

Question 7

Factors that affect moisture loss in doughs during baking include oven type, shaping techniques, scoring techniques, refrigeration of the baked loaf, and type of mixer.

Accepted Answer

A) True 
 B)False

Question 8

An alternative to folding dough on the work bench is known as __________.

Accepted Answer

The answer of An alternative to folding dough on the...

When scaling, we are also calculating the , and accuracy will prevent , or__.

Matching -_____gliadin

Matching -_____bench rest

The first visible change as bread bakes is known as

The simplest description of mixing is that it brings about a __________, so they are evenly dispersed throughout the dough.

What are the benefits of steam during bread-baking and how is steam effectively applied to breads?

Factors that affect moisture loss in doughs during baking include oven type, shaping techniques, scoring techniques, refrigeration of the baked loaf, and type of mixer.

An alternative to folding dough on the work bench is known as __________.

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

When scaling, we are also calculating the __________, and accuracy will prevent __________, or__________.

Matching -_____gliadin

Matching -_____bench rest

The first visible change as bread bakes is known as

The simplest description of mixing is that it brings about a __________, so they are evenly dispersed throughout the dough.

What are the benefits of steam during bread-baking and how is steam effectively applied to breads?

Factors that affect moisture loss in doughs during baking include oven type, shaping techniques, scoring techniques, refrigeration of the baked loaf, and type of mixer.

An alternative to folding dough on the work bench is known as __________.

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 scaling, we are also calculating the , and accuracy will prevent , or__.