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Bread Test # 2
Test Description: Quick and Yeast Breads Test
Instructions: Answer all questions to get your test result.
1) When making muffins, you know that you overdeveloped your gluten if your muffins have what two things wrong with them?
A
Lumps and tunnels
B
Tunnels and peaks
C
Lumps and peaks
D
None of the answers are correct
2) With this method you cut in your fat with the pastry blender
A
Both methods
B
Biscuit method
C
Muffin method
D
neither
3) With this method you knead your dough
A
neither
B
Biscuit method
C
Muffin method
D
Both methods
4) With this method you make a well with your dry ingredients
A
Biscuit method
B
Muffin method
C
neither
D
Both methods
5) With this method you stir your mixture with a fork until just moistened leaving your mixture lumpy
A
Both methods
B
Muffin method
C
Biscuit method
D
neither
6) With this method you bake on an ungreased cookie sheet
A
neither
B
Biscuit method
C
Both methods
D
Muffin method
7) Why is it important that we remove breads from their pans when they are out of the oven?
A
So they don’t keep rising
B
So they don’t stay warm
C
So they don’t become too hard
D
So they don’t get soggy
8) What are the two ways that we can tell yeast breads are done?
A
Use a toothpick, or they will be golden brown
B
Stick a fork, or a knife into the center
C
Stick a knife into the center, or they will be golden brown
D
Tap the bread and they sound hollow, or the bread is golden brown
9) What is the purpose of the “punching down” step when making yeast bread?
A
It allows you to release all of your aggressions before shaping your bread
B
It develops the gluten
C
It deflates your dough ball, so you can shape your dough
D
It releases the gluten
10) What are the three things that yeast needs to survive?
A
Hot heat, cold water, oxygen
B
Food, water, and warmth
C
Cold water, food, and air
D
Air, hot heat, and time
11) What happens to yeast if the temperature of the water is too cold?
A
Kills it
B
Nothing happens to it
C
Puts it to sleep or slows it down
D
Makes it rise
12) What happens to yeast if the temperature of the water is too hot?
A
Makes it rise
B
Nothing happens to it
C
Kills it
D
Puts it to sleep
13) What ingredient is food for the yeast?
A
Sugar
B
Salt
C
Water
D
Flour
14) What is (are) the leavening agent(s) in yeast breads?
A
Baking powder
B
all are examples
C
Yeast
D
Baking soda
15) What ingredient controls the growth of yeast?
A
sugar
B
water
C
salt
D
Flour
16) 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
120°F-130°F
B
105°F-115°F
C
100°F-110°F
D
200°F-210°F
17) 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
120°F-130°F
B
100°F-110°F
C
200°F-210°F
D
105°F-115°F
18) What is the purpose of kneading my dough?
A
Developing the gluten
B
To make the bread rise
C
To shape the dough into a ball
D
To work in the leavening agent
19) What happens if my dough ball is too sticky?
A
Add sugar
B
Add flour
C
Add pam spray
D
Add water
20) 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 proof read, or double check, your recipe
C
It is the time where the flour can allow the bread to rise
D
It is the time where you can get your dishes done
*select an answer for all questions
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