Show:
Quality
Methods
Ingredient Functions
Shaping Dough
Misc.
100
If yeast bread is golden brown, but has a rough crust and chunks of flour inside, what quality is it?
Low
100
What is the first step to defrost frozen yeast dough in the microwave?
Microwave 1 cup of water for 3-5 minutes, until boiling.
100
If you add extra ingredients to a yeast bread dough what will need to be extended?
Rising time
100
Which shaping technique is most difficult for beginners?
Braiding
100
People do not usually own a bread machine because?
High initial cost
200
Adding fruit to a bread dough will cause extra moisture in the dough which could result in what?
A crack on the top of the bread.
200
Which method shortens kneading time and speeds up the mixing time?
Mixer method
200
Omitting salt from a recipe will result in the bread having what?
A low volume and a rough top
200
Why must dough be punched down?
Release carbon dioxide
200
Lacking a crisp, brown crust is the likely result of making yeast breads by this method.
Microwaving
300
What is the likely cause of a yeast bread being dry and crumbly?
Temperature too low
300
Yeast should be dissolved in what temperature water?
105-115 degrees F
300
Fats do what in yeast breads?
Increase tenderness
300
What shape is made by flattening the dough, cutting it into triangles and then rolling it up?
Crescent
300
What nutrients give baked products their structure?
Protein and starch
400
A yeast bread product with mosit, fine and have an even grain would be consider what kind of quality?
High
400
What is the main difference when using a bread machine?
It uses room temperature water
400
If adding an egg into a yeast dough recipe, you should decrease the liquid by how much?
1/4 cup
400
Cloverleaf rolls are always cooked in this type of pan.
Muffin
400
When dough doubles in size, what process is complete?
Fermentation
500
If a bread consistenly yields a product with a heavy texture, what is the likely cause?
Too short proofing time
500
Which mixing method does NOT require that the dough be kneaded?
Batter method
500
Which flour produces the strongest and most elastic gluten?
Bread
500
Which yeast bread is shape is baked using a special fluted pan?
Brioche
500
What type of leavening agent is produced by baking soda?
Gas