Ingredients
Which of the following is NOT a main ingredient that ALL yeast breads contain?
Flour
Yeast
Eggs
Liquid
C: EGGS
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.”
Traditional Mixing Method
One-Rise Method
Mixer Method
Batter Method
B: ONE-RISE METHOD
Describe the texture of baked bread without salt.
MOTH EATEN
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.”
Compressed
Active Dry
Fast Rising
B: COMPRESSED
List 1 ingredient that MOST but not ALL yeast breads contain.
FAT, SUGAR, EGGS
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.”
Traditional Mixing Method
One-Rise Method
Mixer Method
Batter Method
D: BATTER METHOD
What can happen when the liquid used to activate yeast is too warm?
IT CAN KILL YEAST CELLS
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?”
Compressed
Active Dry
Fast Rising
B: ACTIVE DRY
Name 2 liquids commonly used to make bread dough.
WATER, POTATO WATER, MILK
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.”
Traditional Mixing Method
One-Rise Method
Mixer Method
Batter Method
A: TRADITIONAL MIXING METHOD
What substance is needed to activate gluten development in flour when making bread dough?
WATER
Fill in the blank. “Yeast is a microscopic, single-celled plant used as a _____ agent in yeast breads.”
LEAVENING
Name 1 alternative liquid that can be used when making bread dough.
BUTTERMILK, FRUIT JUICES, YOGURT, APPLESAUCE, COTTAGE CHEESE
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.”
Traditional Mixing Method
One-Rise Method
Mixer Method
Batter Method
B: MIXER METHOD
Name the 2 substances that bread flour contains more of than all-purpose flour (this is what makes more elastic gluten)
GLIADIN AND GLUTENIN
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?”
Compressed
Active Dry
Fast Rising
C: FAST RISING
List 2 potential ingredients that could be used as an alternative for regular, granulated sugar.
BROWN SUGAR, HONEY, MOLASSES
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
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
Fill in the blanks. “Yeast breads rely on the development of ___________ and formation of _____ _________.”
GLUTEN, CARBON DIOXIDE