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What happens to yeast if the temperature of the water is too cold?
So they don’t get soggy
Puts it to sleep or slows it down
105°F-115°F
Yeast
Developing the gluten
It is the time where your dough ball doubles in size
Tap the bread and they sound hollow, or the bread is golden brown
Biscuit method
What is (are) the leavening agent(s) in yeast breads?
So they don’t get soggy
Puts it to sleep or slows it down
105°F-115°F
Yeast
Developing the gluten
It is the time where your dough ball doubles in size
Tap the bread and they sound hollow, or the bread is golden brown
Biscuit method
With this method you knead your dough
So they don’t get soggy
Puts it to sleep or slows it down
105°F-115°F
Yeast
Developing the gluten
It is the time where your dough ball doubles in size
Tap the bread and they sound hollow, or the bread is golden brown
Biscuit method
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?
So they don’t get soggy
Puts it to sleep or slows it down
105°F-115°F
Yeast
Developing the gluten
It is the time where your dough ball doubles in size
Tap the bread and they sound hollow, or the bread is golden brown
Biscuit method
What are the two ways that we can tell yeast breads are done?
So they don’t get soggy
Puts it to sleep or slows it down
105°F-115°F
Yeast
Developing the gluten
It is the time where your dough ball doubles in size
Tap the bread and they sound hollow, or the bread is golden brown
Biscuit method
Why is it important that we remove breads from their pans when they are out of the oven?
So they don’t get soggy
Puts it to sleep or slows it down
105°F-115°F
Yeast
Developing the gluten
It is the time where your dough ball doubles in size
Tap the bread and they sound hollow, or the bread is golden brown
Biscuit method
What is the purpose of the “proofing” step when making yeast bread?
So they don’t get soggy
Puts it to sleep or slows it down
105°F-115°F
Yeast
Developing the gluten
It is the time where your dough ball doubles in size
Tap the bread and they sound hollow, or the bread is golden brown
Biscuit method
What is the purpose of kneading my dough?
So they don’t get soggy
Puts it to sleep or slows it down
105°F-115°F
Yeast
Developing the gluten
It is the time where your dough ball doubles in size
Tap the bread and they sound hollow, or the bread is golden brown
Biscuit method
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