Bread
History
Types
Preparation
Formulation
100
What is bread?
staple food prepared from a dough of flour and water, usually by baking
100
What is one of the oldest prepared foods?
Bread
100
In which countries is bread the "staple food"?
Middle East, North Africa, Europe, and in European-derived cultures
100
Dough's are usually _______
Baked
100
Professional baker recipes are stated using a notation called what?
baker's percentage.
200
Bread may be leavened by:
from the use of naturally occurring microbes
200
Where did bread originate from?
Europe
200
What is bread usually made from?
a wheat-flour dough that is cultured with yeast
200
Fresh bread is prized for;
its taste, aroma, quality, appearance and texture
200
what is the most important measurement in a bread recipe?
The proportion of water to flour
300
Why are some breads left unleaved?
for preference, or for traditional or religious reasons.
300
________ yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking
airborne
300
Why are some breads left unleaved?
for preference, or for traditional or religious reasons.
300
This type of bread is sometimes wrapped in paper or plastic film:
Modern bread
300
Most artisan bread formulas contain how much water?
60-75%
400
Why does some commercial bread have additives?
to improve flavor, texture, color, shelf life, or ease of manufacturing.
400
who reported that the Gaul’s and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples? "
Pliny the Elder
400
What is pita?
is ancient semi-leavened bread widespread in the Middle East, Levant and South Eastern Europe.
400
What is stale bread?
Bread that has stiffened or dried past its prime
400
In yeast breads, the higher water percentages result in more :
more CO2bubbles and a coarser bread crumb
500
When do you serve bread?
bread may be served in various forms at any meal of the day
500
What year was bread process developed?
In 1961
500
What is brown bread made with?
endosperm and 10% bran
500
The soft, inner part of bread is known to bakers and other culinary professionals as
the crumb
500
One pound (450 g) of flour will yield a
standard loaf of bread or two French loaves.
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