Exam 29: Principles of the Bakeshop

What is one method for determining the doneness of a loaf of bread?

A 300 g measure of fresh yeast is equivalent to 200 g of instant dry yeast.

What step is skipped when making rolled-in doughs?

What is the dense,donut-shaped yeast roll that is boiled before it is baked?

Fermenting and proofing both refer to the dough rising.

A rich dough requires more kneading than a lean dough does.

What causes crispy bread to become soft or soggy?

What is the tenth and final production stage for making yeast bread?

What is a type of roll made by baking three small balls of dough in a muffin cup?

Instant dry yeast is activated at 52-54°C (125-130ºF).

What is the term for the initial and sudden rise of bread dough when it is placed in a hot oven?

What is the effect on the bread of overproofing?

Yeast changes sugar into carbon dioxide through the process of:

What is the best temperature range for the growth of dry yeast?

After opening,active dry yeast should be refrigerated.

What type of dough is used to produce French bread?

What type of dough is used to produce brioche?

Instant yeast must be mixed with milk before it is added to the dough.

Rich dough does not form crisp crusts.

Yeast should not be frozen.