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Yeast Breads
Breads as a whole
Pies
Culinary Recipes
Miscellaneous
100

What is the function of flour in Yeast bread? 

Provides Structure
100

What is the primary nutrient in bread? 

Carbohydrates

100
What is the purpose of salt in pie crusts? 

Adds flavor 

100

Why do we knead dough? 

To strengthen and produce gluten strands. 

100

Yeast is classified as what? 

A fungus 

200

What is the leavening agent in yeast breads? 

Yeast

200
How can you tell that your bread is fully cooked? 

It should sound hollow on the inside. 

200

What are the 4 basic ingredients in pie crusts?

Flour, Salt, Water, Fat 

200

If your pie crust becomes too sticky, what should you do? 

Put it in the fridge to cool down. 
200

What tool did we use to cut our pie crusts and scrape off any remaining dough from the countertop? 

Bench scraper 
300

What is the function of Sugar in yeast? 

Food for the Yeast 

300

Flour has different types of gluten, name the flour with the highest gluten and the flour with the lowest gluten. 

Highest is bread, lowest is cake. 

300

Besides water, what is a common liquid used in pastries? 

Milk

300

What tool did we use to make our pie crust? 

Food Processor. 

300

What is salts function in yeast breads? 

It's a catalyst that slows down the rising process. 

400

What temperature should the water be at to activate the yeast? 

105-110

400

What is the difference between enriched and fortified? 

Enriched means you remove the nutrients and add them back in. Fortified is adding nutrients that were never in the food. 

400

What type of pies have to be refrigerated? (Name 1 style) 

custard, chiffon, or cream

400
How many risings did our Challah bread go through? And when did this happen? Explain. 

Two. Once when we made it, and again after we braided it. 

400

What 3 food items can be used as a glaze? 

Eggs, milk and butter. 

500

Yeast in a living organism, and needs ___________, ______________, and _________________ in order to grow. 

Sugar, warmth and moisture

500

What are the 3 basic parts of a kernel? 

Bran, endosperm and Germ

500

What 2 types of fat did I use for my pie crust in my demonstration? 

Cristco/Lard and Butter 

500

How many times did you put your pizza in the oven to properly cook it? Explain. 

3 times. Once just crust, once with the sauce and again with cheese and toppings. 

500

What is the terminology for the following definition:

  • Rise given to the entire mass of yeast dough BEFORE shaping

    • Provides color and shine, helps to attach topping

Fermintation