Obj. 4.02 Question Preview (ID: 59666)


Yeast Bread. TEACHERS: click here for quick copy question ID numbers.

How do yeast breads differ from quick breads?
a) quick breads use soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
b) quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven
c) quick breads use salt as a leavening agent, but yeast breads use yeast to leaven
d) quick breads do not need a leavening agent, but yeast breads use baking powder to leaven

When one bakes yeast bread products, what would happen if fermentation failed to occur?
a) the yeast dough would not rise
b) the yeast dough would not be elastic
c) the yeast dough would have too much gas and explode
d) the yeast dough would be dry

How will kenia know if she has a quality yeast product?
a) the product will have risen well
b) the product will be gooey
c) the product will be brown
d) the product will have failed to rise

Batter bread differs from basic white bread by:
a) beating the mixture
b) adding extracts
c) heating the flour
d) using a starter

Applying which ingredient will help prevent the yeast dough from forming a crust or drying out during fermentation?
a) oil
b) salt
c) flour
d) sugar

Xavier is preparing yeast bread by using the quick mix method, and he wants to activate the yeast. The temperature of the liquid should be:
a) 120 F - 130 F
b) 200 F - 212 F
c) 40 F - 140 F
d) 105 F - 115 F

To knead bread dough, use a:
a) stand mixer with a dough hook
b) mixing bowl with a spoon
c) stand mixer with a flat beater
d) hand mixer with a wire whisk

Malik plans to make two loaves of homemade yeast bread. If Malik wants to bake both loaves at the same time, he will need to:
a) increase the baking time
b) decrease the baking time
c) decrease the baking temperature
d) increase the baking temperature

During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:
a) double in size
b) rise slightly
c) start baking
d) triple in size

Scoring prevents the crust from:
a) cracking
b) drying out
c) burning
d) browning

When one bakes yeast breads using the conventional mixing method, the dough should be allowed to rise:
a) twice
b) once
c) 3x
d) 4x

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?
a) kneading
b) letting the dough rise
c) shaping the dough
d) mixing

While preparing yeast bread in a food and nutrition class, students misread the tmeperature of the water on the thermometer. The temperature of the liquid was 140 F. How will this affect the yeast?
a) cause the yeast to die
b) will not allow the yeast to produce enough steam
c) cause the yeast to overproduce steam
d) will not activate the yeast

How do lean and rich doughs differ?
a) lean doughs have little to no sugar or fat, but rich doughs contain fat and sugar
b) lean doughs contain eggs, but rich dough lack eggs
c) lean dough contain yeast, but rich doughs lack yeast
d) lean doughs contain fat and sugar, but rich doughs lack fat and sugar

After mixing and letting the dough rise, what should Alyssa do to the dough?
a) punch down the dough
b) shape the dough
c) allow the dough to rise again
d) bake the dough

If Alex over kneads his yeast dough, what will most likely happen?
a) the bread will be poor quality
b) the bread will be high quality
c) the dough will become dry
d) the dough will fail to rise

During the production of yeast breads, punching down the dough releases:
a) carbon dioxide
b) carbon monoxide
c) hydrogen
d) oxygen

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