Basic Info
History
Types
Preparation 1
Preparation 2
100
What is bread dough made from?
flour and water
100
What plants and roots did starch come from?
cattails and ferns
100
An ancient semi-leavened bread widespread in the Middle East, Levant and South Eastern Europe?
pita
100
What is another way to cook bread other than baking?
steraming or frying
100
What is the outter part of the bread called?
the crust
200
What is one reason why a bread would be left unleavened?
For religious purposes
200
After spreading out the starch and cooking it on a fire what kind of bread was made?
flatbread
200
What type of bread is made from flour containing only the central core of the grain?
White bread
200
What are the most common ingredients of bread?
Salt, fat and leavening agents such as yeast and baking soda, water and flour
200
What is the "crumbs" texture determined by?
the pores in the bread
300
What is two reaosns why additives are added to commercial bread?
to improve flavor, texture, color, shelf life, or ease of manufacturing.
300
How do you naturally leaven bread?
let it rest
300
What type of bread is higher in fiber than many common types of bread and is often darker in color and stronger in flavor?
Rye
300
What is it called when bread is past its "prime"?
stale bread
300
What is the percentage of amount of flour?
100%
400
What is the purpose of bread in stuffing?
to fill cavities or retain juices that otherwise might drip away
400
What did the Gaul’s and Iberians use to leaven their bread?
the foam skimmed from beer
400
What type of bread contains mostly rye flour?
Crisp bread
400
Bread in the fridge will become stale more quickly due to what?
retro gradation
400
What is the percentage of how much water gets soaked up by soft wheat flours?
56%
500
What can you add to bread?
fruit and nuts
500
What year was the Chorleywood bread process created?
1961
500
What are three examples of a quick bread?
pancakes and waffles, muffins and carrot cake, Boston brown bread, and zucchini and banana bread.
500
What is the inner part of the bread called?
the crumb
500
What is flour made from?
grain ground up to powder consistency
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