Page 1
Page 2
Page 3
Page 4
Page 5&6
100
What type of flour is used for cakes?
Weak flours.
100
What is the first stage of the baking process?
Formation and expansion of gases.
100
What is a lean dough low in?
Fat and Sugar.
100
What is the advantage of softening the yeast?
It helps to ensure that the yeast is evenly distributed in the dough.
100
What happend to dough that forments for to long or is too hot?
It becomes sticky, hard to work with, and slightly sour.
200
Why does the baker control gluten?
To be able to control the different type of yeast products.
200
What happens when the yeast product is heated?
The gases expand and leaven the product.
200
Which bread products are the leanest?
Hard crusted breads and rolls.
200
When using a stand mixer, what attachment would you use for dough?
A dough arm.
200
Why do you form dough into round balls?
It helps retain gases produced by the yeast.
300
How are wheat flours classified?
Strong or weak depending on their protein content.
300
What would hapen if there is no gluten or egg proteins?
All the gases from the leavening agent would escape.
300
What kinds of breads have soft crusts?
White Breads and dinner rolls.
300
During a fermentation how does gluten change?
It becomes smoother and more elastic.
300
What is the range of temperature for proofing?
80-90 degrees F
400
What happens when dough or batter is mixed or kneaded?
The gluten forms elastic strands.
400
How can you slow down the time before bread becomes stale?
By Freezing.
400
What do rich doughs contain?
High proportions of fat and sugar and sometimes eggs.
400
What happens to yeast during fermentation?
It produces Carbon Dioxide and Alcohol.
400
What is the approxinate percent of weight loss when the dough is in the oven?
10-13%
500
What is Gluten?
It is the proteins present in wheat flour.
500
How is a crust formed?
Water evaperates from the surface and leaves it dry.
500
How do incorporate fat into a pie crust?
By usings a rolling and folding procedure.
500
What is the last part of the mixing process used for?
Developing the gluten.
500
What is the purpose of punching dough?
It expells the carbon dioxide, redistributes the yeast, relaxs the gluten, and equalizes the temperature.
M
e
n
u