Ingredients
Mixing Methods
Food Science Principles
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100

Which of the following is NOT a main ingredient that ALL yeast breads contain?

  1. Flour

  2. Yeast

  3. Eggs

  4. Liquid

C: EGGS

100

Match the mixing method to the description. 

“Requires fast rising yeast. Mix yeast with some flour and all other dry ingredients. Heat the liquid and fat together, then add dry ingredients. Knead dough, cover, and rest 10 minutes. After resting 10 minutes, shape the dough and allow it to rise before baking.”

  1. Traditional Mixing Method

  2. One-Rise Method

  3. Mixer Method

  4. Batter Method

B: ONE-RISE METHOD

100

Describe the texture of baked bread without salt.

MOTH EATEN

100

Which of the following forms of yeast is best described as being “made from fresh, moist yeast cells that are pressed into cakes. Must be refrigerated.”

  1. Compressed

  2. Active Dry

  3. Fast Rising

B: COMPRESSED

200

List 1 ingredient that MOST but not ALL yeast breads contain.

FAT, SUGAR, EGGS

200

Match the mixing method to the description. 

“Use less flour. Vigorous stirring develops gluten rather than kneading. First rise happens in the mixing bowl, second rise happens after poured into the pan.”

  1. Traditional Mixing Method

  2. One-Rise Method

  3. Mixer Method

  4. Batter Method

D: BATTER METHOD

200

What can happen when the liquid used to activate yeast is too warm?

IT CAN KILL YEAST CELLS

200

Which of the following forms of yeast is best described as being “made from an active yeast strain that has been dried and made into granules?”

  1. Compressed

  2. Active Dry

  3. Fast Rising

B: ACTIVE DRY

300

Name 2 liquids commonly used to make bread dough.

WATER, POTATO WATER, MILK

300

Match the mixing method to the description. 

“Dissolve yeast in a small amount of warm water. Then add remaining liquid, sugar, fat, salt, and some flour. These doughs are allowed to rise twice- the first takes place after mixing the dough, the second time takes place after shaping the dough.”

  1. Traditional Mixing Method

  2. One-Rise Method

  3. Mixer Method

  4. Batter Method

A: TRADITIONAL MIXING METHOD

300

What substance is needed to activate gluten development in flour when making bread dough?

WATER

300

Fill in the blank. “Yeast is a microscopic, single-celled plant used as a _____ agent in yeast breads.”

LEAVENING

400

Name 1 alternative liquid that can be used when making bread dough.

BUTTERMILK, FRUIT JUICES, YOGURT, APPLESAUCE, COTTAGE CHEESE

400

Match the mixing method to the description. 

“Works well with active dry yeast or fast rising yeast. Use same steps as one-rise method to add ingredients. Use electric mixer to add warmed liquids to the dry ingredients.”

  1. Traditional Mixing Method

  2. One-Rise Method

  3. Mixer Method

  4. Batter Method

B: MIXER METHOD

400

Name the 2 substances that bread flour contains more of than all-purpose flour (this is what makes more elastic gluten)

GLIADIN AND GLUTENIN

400

Which of the following forms of yeast is best described as being “highly active yeast strains with smaller granules than active dry yeast which allows them to act more quickly?”

  1. Compressed

  2. Active Dry

  3. Fast Rising

C: FAST RISING

500

List 2 potential ingredients that could be used as an alternative for regular, granulated sugar.

BROWN SUGAR, HONEY, MOLASSES

500

What chemical process is defined as “the process of yeast acting on the sugars in the bread dough to form alcohol and carbon dioxide?”

FERMENTATION

500

Other than improving browning, flavor, and texture- what is the function of sugar in a yeast bread recipe?

PROVIDES EXTRA FOOD FOR YEAST SO THE DOUGH WILL RISE FASTER

500

Fill in the blanks. “Yeast breads rely on the development of ___________ and formation of _____ _________.”

GLUTEN, CARBON DIOXIDE

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