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