Bread Test # 2: Question Preview (ID: 21620)


Below is a preview of the questions contained within the game titled BREAD TEST # 2: Quick And Yeast Breads Test .To play games using this data set, follow the directions below. Good luck and have fun. Enjoy! [print these questions]


Play games to reveal the correct answers. Click here to play a game and get the answers.

What happens if my dough ball is too sticky?
a) Add sugar b) Add flour c) Add water d) Add pam spray
What is the purpose of the “proofing” step when making yeast bread?
a) It is the time where your dough ball doubles in size b) It is the time where you can get your dishes done c) It is the time where you can proof read, or double check, your recipe d) It is the time where the flour can allow the bread to rise
What is the purpose of kneading my dough?
a) Developing the gluten b) To make the bread rise c) To work in the leavening agent d) To shape the dough into a ball
If I am using the quick method of mixing, where my water is mixed with the yeast and other dry ingredients, what does the temperature of my water need to be for my yeast?
a) 105°F-115°F b) 120°F-130°F c) 100°F-110°F d) 200°F-210°F
If I am using the regular method of mixing, where the water is directly mixed with the yeast, what does the temperature of my water need to be before I stir in my yeast?
a) 105°F-115°F b) 120°F-130°F c) 100°F-110°F d) 200°F-210°F
What ingredient is food for the yeast?
a) Flour b) Water c) Salt d) Sugar
What is (are) the leavening agent(s) in yeast breads?
a) Baking soda b) Baking powder c) Yeast d) all are examples
What ingredient controls the growth of yeast?
a) Flour b) water c) salt d) sugar
What happens to yeast if the temperature of the water is too cold?
a) Puts it to sleep or slows it down b) Kills it c) Makes it rise d) Nothing happens to it
What happens to yeast if the temperature of the water is too hot?
a) Puts it to sleep b) Kills it c) Makes it rise d) Nothing happens to it
What are the three things that yeast needs to survive?
a) Food, water, and warmth b) Air, hot heat, and time c) Cold water, food, and air d) Hot heat, cold water, oxygen
What is the purpose of the “punching down” step when making yeast bread?
a) It deflates your dough ball, so you can shape your dough b) It allows you to release all of your aggressions before shaping your bread c) It develops the gluten d) It releases the gluten
What are the two ways that we can tell yeast breads are done?
a) Stick a fork, or a knife into the center b) Stick a knife into the center, or they will be golden brown c) Use a toothpick, or they will be golden brown d) Tap the bread and they sound hollow, or the bread is golden brown
With this method you bake on an ungreased cookie sheet
a) Biscuit method b) Muffin method c) Both methods d) neither
Why is it important that we remove breads from their pans when they are out of the oven?
a) So they don’t stay warm b) So they don’t get soggy c) So they don’t become too hard d) So they don’t keep rising
With this method you stir your mixture with a fork until just moistened leaving your mixture lumpy
a) Biscuit method b) Muffin method c) Both methods d) neither
With this method you make a well with your dry ingredients
a) Biscuit method b) Muffin method c) Both methods d) neither
With this method you knead your dough
a) Biscuit method b) Muffin method c) Both methods d) neither
When making muffins, you know that you overdeveloped your gluten if your muffins have what two things wrong with them?
a) Lumps and peaks b) Tunnels and peaks c) Lumps and tunnels d) None of the answers are correct
With this method you cut in your fat with the pastry blender
a) Biscuit method b) Muffin method c) Both methods d) neither
Play Games with the Questions above at ReviewGameZone.com
To play games using the questions from the data set above, visit ReviewGameZone.com and enter game ID number: 21620 in the upper right hand corner at ReviewGameZone.com or simply click on the link above this text.

TEACHERS / EDUCATORS
Log In
| Sign Up / Register