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