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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

Name some of the yeast breads we have made in class.

Cinnamon rolls and pizza.

100
Define punching dough.
Releasing excess air.
100
What is the first step of baking yeast breads?
Dissolve the 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
What is the second step of baking yeast breads?
Add remaining ingredients to form dough.
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
What is the third step to baking yeast breads?
Knead the dough until it is smooth, elastic, and won't stick to your hands.
400
What prevents the dough from over-rising?
Salt
400

What type of bag do we use if our bread has a soft crust?

Plastic

400

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

It dies

400
Define elasticity.
Flexibility, resilience.
400
What is the fourth step to baking yeast breads?
Rise for 1-2 hours in a warm, dry, and draft-free place.
500
What is the chief ingredient of yeast breads?
Flour
500

What type of bag do we use for breads with a hard crust?

Paper Bag

500

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
What is the fifth and final step to baking yeast breads?
Shape and bake the dough.