Bread Test # 2 Question Preview (ID: 21620)


Quick And Yeast Breads Test. TEACHERS: click here for quick copy question ID numbers.

What happens if my dough ball is too sticky?
a) Add sugar
b) Add flour
c) Add water
d) Add pam spray

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 get your dishes done
c) It is the time where you can proof read, or double check, your recipe
d) It is the time where the flour can allow the bread to rise

What is the purpose of kneading my dough?
a) Developing the gluten
b) To make the bread rise
c) To work in the leavening agent
d) To shape the dough into a ball

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) 105°F-115°F
b) 120°F-130°F
c) 100°F-110°F
d) 200°F-210°F

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) 105°F-115°F
b) 120°F-130°F
c) 100°F-110°F
d) 200°F-210°F

What ingredient is food for the yeast?
a) Flour
b) Water
c) Salt
d) Sugar

What is (are) the leavening agent(s) in yeast breads?
a) Baking soda
b) Baking powder
c) Yeast
d) all are examples

What ingredient controls the growth of yeast?
a) Flour
b) water
c) salt
d) sugar

What happens to yeast if the temperature of the water is too cold?
a) Puts it to sleep or slows it down
b) Kills it
c) Makes it rise
d) Nothing happens to it

What happens to yeast if the temperature of the water is too hot?
a) Puts it to sleep
b) Kills it
c) Makes it rise
d) Nothing happens to it

What are the three things that yeast needs to survive?
a) Food, water, and warmth
b) Air, hot heat, and time
c) Cold water, food, and air
d) Hot heat, cold water, oxygen

What is the purpose of the “punching down” step when making yeast bread?
a) It deflates your dough ball, so you can shape your dough
b) It allows you to release all of your aggressions before shaping your bread
c) It develops the gluten
d) It releases the gluten

What are the two ways that we can tell yeast breads are done?
a) Stick a fork, or a knife into the center
b) Stick a knife into the center, or they will be golden brown
c) Use a toothpick, or they will be golden brown
d) Tap the bread and they sound hollow, or the bread is golden brown

With this method you bake on an ungreased cookie sheet
a) Biscuit method
b) Muffin method
c) Both methods
d) neither

Why is it important that we remove breads from their pans when they are out of the oven?
a) So they don’t stay warm
b) So they don’t get soggy
c) So they don’t become too hard
d) So they don’t keep rising

With this method you stir your mixture with a fork until just moistened leaving your mixture lumpy
a) Biscuit method
b) Muffin method
c) Both methods
d) neither

With this method you make a well with your dry ingredients
a) Biscuit method
b) Muffin method
c) Both methods
d) neither

With this method you knead your dough
a) Biscuit method
b) Muffin method
c) Both methods
d) neither

When making muffins, you know that you overdeveloped your gluten if your muffins have what two things wrong with them?
a) Lumps and peaks
b) Tunnels and peaks
c) Lumps and tunnels
d) None of the answers are correct

With this method you cut in your fat with the pastry blender
a) Biscuit method
b) Muffin method
c) Both methods
d) neither

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