Yeast Breads & Rolls - 27 Question Preview (ID: 6412)
Questions From Chapter 27 For Culinary Arts.
TEACHERS: click here for quick copy question ID numbers.
A mixture of flour, yeast, and a warm liquid that begins the leavening action is called a:
a) Starter
b) Chemical Dough Conditioner
c) Crust
d) Peel
Which of the following yeast doughs is made solely from flour, water, salt, and yeast?
a) Soft Medium Dough
b) Rolled-In Dough
c) Sweet Rich Dough
d) Hard Lean Dough
The percentage of fat and sugar in a soft medium dough is:
a) 6 - 9%
b) 15 - 30%
c) 50 - 63%
d) 72 - 83%
What type of fat is traditionally used for rolled-in fat yeast doughs?
a) Shortening
b) Oil
c) Butter
d) Margarine
Crescent-shaped, flaky rolls are also known as:
a) Gipfels
b) Danish Pastries
c) Doughnuts
d) Croissants
Unlike a croissant, a danish pastry is rich in:
a) Eggs
b) Milk
c) Fat
d) Sweetener
A sweet rich dough incorporates up to how much of both fat and sugar?
a) 10%
b) 25%
c) 50%
d) 85%
What is a peel?
a) The process of fermentation
b) A mixture of flour, yeast, and a warm liquid that begins the leavening action
c) A wooden board that a baker uses to slide breads onto the oven floor or hearth
d) the outer surface of a bread or roll
a
a) b
b) c
c) d
d) e
a
a) b
b) c
c) d
d) e
Play Games with the Questions above at ReviewGameZone.com
To play games using the questions from above, visit ReviewGameZone.com and enter game ID number: 6412 in the upper right hand corner or click here.
To play games using the questions from above, visit ReviewGameZone.com and enter game ID number: 6412 in the upper right hand corner or click here.
TEACHERS / EDUCATORS
Log In | Sign Up / Register
Log In | Sign Up / Register