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How will kenia know if she has a quality yeast product?
beating the mixture
quick breads use soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
the yeast dough would not rise
cracking
double in size
carbon dioxide
kneading
the product will have risen well
During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:
beating the mixture
quick breads use soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
the yeast dough would not rise
cracking
double in size
carbon dioxide
kneading
the product will have risen well
Sprinkling a work surface with flour, turning the dough ball onto the floured surface, and using the heels of both hands to push the dough down and away best describes which step of yeast bread production?
beating the mixture
quick breads use soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
the yeast dough would not rise
cracking
double in size
carbon dioxide
kneading
the product will have risen well
How do yeast breads differ from quick breads?
beating the mixture
quick breads use soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
the yeast dough would not rise
cracking
double in size
carbon dioxide
kneading
the product will have risen well
Scoring prevents the crust from:
beating the mixture
quick breads use soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
the yeast dough would not rise
cracking
double in size
carbon dioxide
kneading
the product will have risen well
During the production of yeast breads, punching down the dough releases:
beating the mixture
quick breads use soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
the yeast dough would not rise
cracking
double in size
carbon dioxide
kneading
the product will have risen well
When one bakes yeast bread products, what would happen if fermentation failed to occur?
beating the mixture
quick breads use soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
the yeast dough would not rise
cracking
double in size
carbon dioxide
kneading
the product will have risen well
Batter bread differs from basic white bread by:
beating the mixture
quick breads use soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
the yeast dough would not rise
cracking
double in size
carbon dioxide
kneading
the product will have risen well
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