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100
What is bread made out of?
Baked dough of flour and water, leavened by yeast.
100
What are the yeast product types?
Regular yeast dough products & rolled in yeast dough products.
100
What are the first 2 steps inyeast dough production?
Scaling ingrediants & Mixing
100
What is the cause of your bread having grey crumbs?
The fermentation time or temperature was to high.
100
How is the dough shaped before it is placed in a baking pan?
It is shaped into loaves or rolls.
200
What is the third step in the baking process?
Coagulation of proteins.
200
What is the straight dough method?
Combine all the ingrediants in the mixer bowl and mix.
200
What are the last 2 steps in the yeast dough production?
Cooling & Storing.
200
What is underfermented dough called?
Young dough.
200
What does underproofing result in?
It results in poor volume and dense texture.
300
What do the starches do?
They absorb moisture,expand, and become firmer.
300
What types of whole grain breads are the most common?
Whole wheat and Rye
300
What are the only ingrediants that can be measured by volume?
Water,milk, and eggs.
300
What could be the cause of your crust being to dark?
Too much such sugar or milk, its underfermented, oven temperature and baking time too high, and insufficient steam at the beginning of baking.
300
What does benching the dough do?
It relaxs the dough to make shaping the dough easier.
400
What happens to stale baked goods?
They loose their "fresh baked" aroma, they're firmer, drier, and more crumbly than fresh products.
400
Give an example of a sweeet rolled in dough?
Danish pastry.
400
Whiloe fermenting, when do you not have to oil the conainer?
When the humidity is above 75%.
400
How much extra dough should you allow for weight loss?
1.5 -2 ounces of dough per pound of baked bread.
400
What does proofing do?
It increases the volume of the shaped dough.
500
When does browning occur?
This occurs when sugars caramelize and starches and proteins undergo certain changes.
500
what are the three purposes of mixing yeast dough?
To combine all ingrediants into a smooth dough. To disribute the yeast evenly, and to develop gluten.
500
Why are rich doughs slightly undermixed?
To help the finished product be tender.
500
What does punching the dough do?
It expells the carbon dioxide, redistributes the yeast, relaxs the gluten, and equalizes the temperature.
500
Why are rich doughs slightly underproofed?
Their weaker gluten structures can not withstand too much stretching.
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