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Yeast Breads & Rolls - 27
Test Description: Questions from Chapter 27 for Culinary Arts.
Instructions: Answer all questions to get your test result.
1) A mixture of flour, yeast, and a warm liquid that begins the leavening action is called a:
A
Crust
B
Peel
C
Chemical Dough Conditioner
D
Starter
2) Which of the following yeast doughs is made solely from flour, water, salt, and yeast?
A
Hard Lean Dough
B
Sweet Rich Dough
C
Rolled-In Dough
D
Soft Medium Dough
3) The percentage of fat and sugar in a soft medium dough is:
A
6 - 9%
B
72 - 83%
C
50 - 63%
D
15 - 30%
4) What type of fat is traditionally used for rolled-in fat yeast doughs?
A
Butter
B
Oil
C
Margarine
D
Shortening
5) Crescent-shaped, flaky rolls are also known as:
A
Doughnuts
B
Danish Pastries
C
Gipfels
D
Croissants
6) Unlike a croissant, a danish pastry is rich in:
A
Milk
B
Sweetener
C
Eggs
D
Fat
7) A sweet rich dough incorporates up to how much of both fat and sugar?
A
85%
B
50%
C
10%
D
25%
8) What is a peel?
A
A wooden board that a baker uses to slide breads onto the oven floor or hearth
B
A mixture of flour, yeast, and a warm liquid that begins the leavening action
C
the outer surface of a bread or roll
D
The process of fermentation
9) a
A
d
B
e
C
c
D
b
10) a
A
d
B
c
C
e
D
b
*select an answer for all questions
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