Deck 7: Yeast Breads

Question 1

Retardation allows doughs to develop flavor over an extended period of time.

Answer 1

True

Question 2

Pizza dough, focaccia and pita breads are called _________because of their thickness and shape.

Answer 2

flatbreads

Question 3

In the sponge mixing method

A) a piece of dough saved from a previous batch is added to a new batch of dough before fermenting.
B) a natural sourdough starter is added to more flour and water to form a dough, which is then fermented.
C) dough is mixed in two stages: first yeast, liquid and half of the flour are combined; then, after the mixture rises, more flour is added to make the dough.
D) all of the ingredients are combined and mixed into dough before fermenting.

Answer 3

C

Question 4

Adding______ to the oven helps lean yeast dough develop a crisp crust.

Question 5

Which of the following is NEVER added to flour and water when making a natural sourdough starter?

A) Grapes
B) Active dry yeast
C) Apple peels
D) Salt

Question 6

A clear liquid on the surface of a sourdough starter indicates that it has been contaminated and must be discarded.

Question 7

Fermentation takes place when yeast dough has been formed and is left to rise after shaping.

Question 8

A dough that is too soft________ and _____in the oven during baking.

Question 9

Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Question 10

To give a dinner roll shine, color and a soft crust, brush it with a wash made from ______before baking.

A) water
B) whole egg and milk
C) flour
D) milk or cream

Question 11

Which of the following factors indicates that bread is properly baked?

A) The internal dough temperature reaches 190ºF to 210ºF.
B) Tapping the bottom of the loaf produces a hollow sound.
C) The loaf has a uniform, deep-brown color.
D) All of the above

Question 12

When the sides of a loaf of bread are cracked and appear to have burst open, this indicates that the bread was__________ .

Question 13

Breads are allowed to bench rest in order to make the shaping process easier.

Question 14

Instant dry yeast

A) can be added directly to the dry ingredients.
B) is compressed yeast with all of the moisture removed.
C) is softened in twice its weight of warm water before using.
D) has a shelf life of 2 to 3 weeks when refrigerated

Question 15

_______down the dough after it ferments encourages more yeast activity and relaxes the gluten.

Question 16

Bakers test to see if dough is properly kneaded by

A) bench resting the dough.
B) preparing a levain.
C) performing the windowpane test.
D) proofing the dough.

Question 17

Which of the following is NOT a form of baker's yeast?

A) Compressed yeast
B) Brewer's yeast
C) Saccharomyses cervisiae
D) Active dry yeast

Question 18

Fermenting dough in a warm environment will slow yeast activity.

Question 19

When yeast dough is made without salt, it will be pale and bland and it will rise too rapidly.

Question 20

Coiled willow baskets known as_______ hold moist dough for shaping before baking.

Question 21

Discuss the mixing methods used to make enriched and sweet doughs.

Question 22

Describe the kinds of flour used to make enriched and sweet yeast doughs such as brioche or challah. What characteristics of flour are important to consider when making these doughs?

Question 23

What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot and humid climate? Discuss techniques that the baker can employ under such working conditions.

Question 24

What effect will using firm butter have on the mixing of enriched yeast doughs such as brioche?

Question 25

Discuss the principles of deep-frying enriched dough. What are the most important considerations when frying doughnuts?