Key Ingredients
Cooking Techniques
Misc
Vocabulary
Cooking Steps
100
True or False: The primary ingredient of yeast bread is salt.
False.
100
What should be the texture for kneaded yeast dough?
Smooth and elastic
100

What would happen if you didn't put any salt in your dough?

It would be capable of being overproofed as well as not having the correct flavor

100
Define punching dough.
Releasing excess air.
100

What is the first step when making yeast breads?

Fermentation or activation of yeast

200
What ingredient feeds the yeast and helps it grow?
Sugar
200
How do you check for the "doneness" of cooked yeast breads?
By tapping the crust, which should sound hollow.
200
Name an example of yeast breads in loaf form.
Sandwich bread, baguette, sweet bread, and Italian bread.
200
Define proofing dough.
Another term for rising.
200
After the first proof, which step is necessary?

Punching out the dough to release the excess co2

300
What forms the structure of yeast dough?
Gluten
300
True or False: the recipe for yeast dough always states the correct amount of flour to use.
False: many recipes give a range of flour to use in yeast dough, based on many different factors.
300

What happens to the yeast in bread if the liquid is too cold?

It won't activate, or the bread will rise very slowly.

300

Define unleavened.

Flat bread made without yeast.

300

DAILY DOUBLE:

What are the 4 different types of yeast?

AND

What makes them different from each other

Active dry- most commonly used, large granules, needs to be hydrated and activated before use. Takes a little longer to activate vs instant

Instant yeast- Also called rapid or quick-rise yeast. Smaller granules and higher live yeast cell content. It can be mixed directly into dry ingredients without proofing and usually produces a faster rise

Fresh yeast- also called cake yeast. sold in a block and is very popular with professional bakers. Moist and very perishable with a short shelf life. It activates quickly and produces consistent fermentation but requires refrigeration and careful handling.

Wild yeast- naturally occurring in the air and is used to make sourdough starter

400

DAILY DOUBLE

What prevents the dough from over-rising?

Salt

400

What distinguishes sourdough yeast breads from commercially yeasted breads in terms of fermentation?

Wild yeast and starter 

vs

store bought yeast

400

What happens to the yeast if the liquid is too hot?

It dies

400
Define elasticity.
Flexibility, resilience.
400

After punching out the dough, which step is next?

Shape the dough and then the second proof. 
500
What is the chief ingredient of yeast breads?
Flour
500

How does a steam injection during baking affect the crust development of yeast breads?

with the use of steam or moisture the crust will be crunchier than if you weren't to use the moisture.

500

DAILY DOUBLE:

What are the 3 byproducts of fermentation?

Alcohol, CO2, and Acid

500
What is the harmless gas that causes dough to rise when heated?
Carbon dioxide.
500

How should you cool and store fresh bread?

You should let it cool in a place that has circulation and then tightly wrap it. For further storage, the freezer should be utilized.

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