1. Yeast Breads Objective 5.00 Mrs. Mercs

2. Steps Ingredient Function FlourAdaptationReplaceme nts 100 200 300 400 500

3. 100 Steps What is the definition of punching down? Answer

4. 100 Steps Releasing carbon dioxide by pressing dough down and letting air escape Main Page

5. 100 Ingredient Function What function does sugar serve besides flavoring dough? Answer

6. 100 Ingredient Function Feeds yeast Main Page

7. 100 Flour What is the difference between bread and cake flour? ¿Question? Answer

8. 100 Flour Bread flour has more protein/gluten. Main Page

9. 100 Adaptation What adjustments should be made if an egg is added to a yeast bread recipe? a. Decrease liquid by ¼ cup b. Increase flour by 1 cup c. Increase salt by 1 TBSP d. Decrease sugar by ¼ tsp Answer

10. 100 Adaptation Decrease liquid by ¼ cup Main Page

11. 100 Replacements If a bread recipe calls for 2 tsp of baking powder, what ingredient can be used as a substitution? a. ½ tsp baking powder and 1 tsp dried milk b. ½ tsp baking soda and 1 tsp cream of tartar c. ½ tsp dry yeast and 1 tsp salt d. ½ tsp of flour and 1tsp sugar Answer

12. 100 Replacements a. ½ tsp baking soda and 1 tsp cream of tartar Main Page

13. 200 – Steps What should you do after mixing a yeast dough? a.Put it in the oven b.Knead it c.Form it into loaves d.Throw it away Answer

14. 200 Steps B. knead it. Main Page

15. 200 Ingredient Function What is the appropriate temperature to dissolve yeast? a. 70 degrees b. 110 degrees c. 150 degrees d. 200 degrees Answer

16. 200 Ingredient Function 110 degrees Main Page

17. 200 Flour Which ratio of bread flour to whole grain is recommended for a receipe being adapted? a. 4 parts bread to 1 part whole grain b. 3 parts bread to 1 part whole grain c. 2 parts bread to 1 part whole grain d. 1 part bread to 1 part whole grain Answer

18. 200 Flour 2 parts bread to 1 part whole grain Main Page

19. 200 Adaptation omitting salt from a yeast bread recipe causes the final product to have what appearance? a. High volume, rounded and smooth b. High volume rounded and bumpy c. Low volume and rough top d. Low volume and smooth top Answer

20. 200 Adaptation Low volume and rough top Main Page

21. 200 Replacements If you do not use sugar in a yeast bread recipe, what could be substituted? a. Honey b. Salt c. More flour d. More yeast Answer

22. 200 Replacements Honey Main Page

23. 300 Steps What is the first step in making yeast bread? a. Punching down b. Rising c. Dissolving yeast d. mixing Answer

24. 300 Steps Dissolving yeast Main Page

25. 300 Ingredient Function Which is NOT a purpose of fat in baked products? a. Shortens gluten structure b. Decreases calories c. Adds flavor d. Increases keeping quality Answer

26. 300 Ingredient Function Decreases calories Main Page

27. 300 Flour What type of flour should NOT be used for yeast breads? a. Cake b. All purpose c. Whole wheat d. Bread Answer

28. 300 Flour Cake Main Page

29. 300 Adaptation When leaving fat out of a yeast bread recipe, what will be the result? a. Product will be more tender b. Product will be tough c. Product will rise more quickly d. Product will rise more slowly Answer

30. 300 Adaptation Product will be tough Main Page

31. 300 Replacements If you do not have butter, what is a good replacement? a. Shortening b. More sugar c. Cooking oil d. Olive oil Answer

32. 300 Replacements Shortening Main Page

33. 400 Steps What should you do after shaping dough into loaves or rolls? a. Put bread in the oven b. Let bread double in size, then put in oven c. Eat bread d. Put bread in microwave to rise Answer

34. 400 Steps Let bread double in size, then put in oven Main Page

35. 400 Ingredient Function What provides structure for yeast breads? a. Sugar b. fat c. Flour d. moisture Answer

36. 400 Ingredient Function Flour Main Page

37. 400 Flour What flour contains the largest amount of gluten and provides dough with strongest elastic structure? a. All purpose b. Bread c. Cake d. Self rising Answer

38. 400 Flour Bread Main Page

39. 400 Adaptation Which is not an leavening agent? a. Baking powder b. Baking soda c. Gluten d. steam Answer

40. 400 Adaptation Gluten Main Page

41. 400 Replacements In a recipe that calls for double acting baking powder, at what point during the preparation will most of the carbon dioxide be released? a. Heating b. Kneading c. Moistening d. proofing Answer

42. 400 Replacements Heating Main Page

43. 500 Steps If you prepare a refirgerator dough and do not want to knead it, what method will you use? a. Batter b. Mixer c. One-rise d. Tradtitional Answer

44. 500 Steps Batter Main Page

45. 500 Ingredient Function What may happen to a yeast bread that has much volume? a. Baked too long b. Too little salt c. Too little yeast d. Under proofed Answer

46. 500 Ingredient Function Too little salt Main Page

47. 500 Flour What dough should you never use for yeast products? a. All purpose b. Self-rising c. High gluten d. bread Answer

48. 500 Flour Self rising Main Page

49. 500 Adaptation If you add nuts or raisins to a bread, what changes will you have to make to your process? a. Longer rising time b. Shorter rising time c. Longer baking time d. Shorter baking time Answer

50. 500 Adaptation Longer rising time Main Page

51. 500 Replacements What should you do if you do not have time to let a bread rise before baking? a. Refrigerate overnight and bake the next day b. Bake before it has risen completely c. Add baking powder to the recipe d. Add more sugar so that the yeast will react more quickly Answer

52. 500 Replacements Refrigerate overnight and bake the next day Main Page