Question 1

Overfermentation

Accepted Answer

A)  may be desirable depending on which mixing method is used. 
B)  stretches the gluten, resulting in a strong gluten formation. 
C)  creates a fine grain and sweet smell from the excess acid production. 
D)  affects color and flavor because of its inhibition of the Maillard reaction. 
A)  may be desirable depending on which mixing method is used. 
B)  stretches the gluten, resulting in a strong gluten formation. 
C)  creates a fine grain and sweet smell from the excess acid production. 
D)  affects color and flavor because of its inhibition of the Maillard reaction.

Question 2

Protein coagulates and starch granules start to swell and gelatinize at about

Accepted Answer

A)  120 degrees F. 
B)  125 degrees F. 
C)  130 degrees F. 
D)  140 degrees F. 
A)  120 degrees F. 
B)  125 degrees F. 
C)  130 degrees F. 
D)  140 degrees F.

Question 3

Which mixing method is used primarily with bread-making machines?

Accepted Answer

A)  straight dough 
B)  muffin 
C)  batter 
D)  sponge 
E)  rapid mix 
A)  straight dough 
B)  muffin 
C)  batter 
D)  sponge 
E)  rapid mix

Question 4

The microwave oven is recommended for preparation of a loaf of bread.

Accepted Answer

A) True 
 B)False

Question 5

In addition to yeast and flour, the basic, necessary ingredients in a yeast bread include all of the following except

Accepted Answer

A)  fat and/or eggs. 
B)  some liquid. 
C)  salt. 
D)  sugar. 
A)  fat and/or eggs. 
B)  some liquid. 
C)  salt. 
D)  sugar.

Question 6

The purpose of second proofing a loaf of bread is to

Accepted Answer

A)  create a dough that is adequately aerated. 
B)  alter the shape of the loaf with rising. 
C)  increase the crumb texture. 
D)  always at least double the volume. 
A)  create a dough that is adequately aerated. 
B)  alter the shape of the loaf with rising. 
C)  increase the crumb texture. 
D)  always at least double the volume.

Question 7

The sponge method

Accepted Answer

A)  is often used for preparing hot dog and hamburger buns. 
B)  is often used with ready-to-use bread-making mixtures. 
C)  involves combining yeast with water and some flour and allowing it to ferment in a warm place until foamy. 
D)  requires mixing the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation. 
A)  is often used for preparing hot dog and hamburger buns. 
B)  is often used with ready-to-use bread-making mixtures. 
C)  involves combining yeast with water and some flour and allowing it to ferment in a warm place until foamy. 
D)  requires mixing the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation.

Question 8

The optimum fermentation temperature range for yeast breads is 68-100° F.

Accepted Answer

A) True 
 B)False

Question 9

Refrigeration speeds the staling of bread.

Accepted Answer

A) True 
 B)False

Question 10

Matching
Definition choices:
-proofing

Accepted Answer

A) a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining and beating of the ingredients to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of dough through fermentation 
A) a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining and beating of the ingredients to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of dough through fermentation

Question 11

Matching
Definition choices:
-batter method

Accepted Answer

A) a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining and beating of the ingredients to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of dough through fermentation 
A) a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining and beating of the ingredients to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of dough through fermentation

Question 12

The crumb of a baked product is the regularity of the cells in a loaf of bread.

Accepted Answer

A) True 
 B)False

Question 13

Cake doughnuts are made with _____ and leavened with _____.

Accepted Answer

A)  pastry flour, baking soda 
B)  cake flour, baking powder 
C)  all-purpose flour, yeast 
D)  bread flour, yeast 
A)  pastry flour, baking soda 
B)  cake flour, baking powder 
C)  all-purpose flour, yeast 
D)  bread flour, yeast

Question 14

Matching
Definition choices:
-sponge method

Accepted Answer

A) a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining and beating of the ingredients to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of dough through fermentation 
A) a method in which all ingredients are placed in a bowl at one time, mixed, and kneaded 
B) the method that allows for the fermentation of the yeast, water, and one third of the flour 
C) the combining and beating of the ingredients to develop the gluten 
D) the method used primarily for bread machines 
E) increasing the volume of dough through fermentation

Question 15

Which statement regarding baking pan selection for yeast breads is true?

Accepted Answer

A)  Oven temperatures should be reduced by 25 degrees F when working with quarry or clay baking stones. 
B)  Longer baking times and sticking may occur with dark, heavy-weight steel pans. 
C)  Shiny aluminum provides even heating, but does not promote desired development of the loaf's color and crust. 
D)  Insulated pans tend to brown bread more quickly, especially around the edges. 
A)  Oven temperatures should be reduced by 25 degrees F when working with quarry or clay baking stones. 
B)  Longer baking times and sticking may occur with dark, heavy-weight steel pans. 
C)  Shiny aluminum provides even heating, but does not promote desired development of the loaf's color and crust. 
D)  Insulated pans tend to brown bread more quickly, especially around the edges.

Question 16

Which of the following statements about kneading dough if false?

Accepted Answer

A)  Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy. 
B)  Overkneaded dough will "snap back" when being rolled out due to a heavy gluten network that "tightens" the dough. 
C)  Cold dough will "snap back"; however, this problem reverses itself when the dough is allowed to warm up. 
D)  It is very easy to overwork a dough by hand. 
A)  Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy. 
B)  Overkneaded dough will "snap back" when being rolled out due to a heavy gluten network that "tightens" the dough. 
C)  Cold dough will "snap back"; however, this problem reverses itself when the dough is allowed to warm up. 
D)  It is very easy to overwork a dough by hand.

Question 17

Punching down a bread dough produces a more

Accepted Answer

A)  evenly colored top crust on the loaf. 
B)  fine-grained loaf. 
C)  symmetrical loaf. 
D)  yeasty loaf. 
E)  coarse-grain loaf similar to the European loaves. 
A)  evenly colored top crust on the loaf. 
B)  fine-grained loaf. 
C)  symmetrical loaf. 
D)  yeasty loaf. 
E)  coarse-grain loaf similar to the European loaves.

Question 18

The bottom of a loaf of bread will sound hollow when tapped if it is done.

Accepted Answer

A) True 
 B)False

Question 19

When yeast breads are prepared at higher altitudes where there is less atmospheric pressure,

Accepted Answer

A)  more leavening agent will be needed. 
B)  less liquid is needed. 
C)  baking temperatures should be slightly decreased by about 10 to 15 degrees F. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  more leavening agent will be needed. 
B)  less liquid is needed. 
C)  baking temperatures should be slightly decreased by about 10 to 15 degrees F. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 20

The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.

Accepted Answer

A)  55 to 85 degrees F, 40 degrees F, 130 degrees F 
B)  60 to 90 degrees F, 45 degrees F, 135 degrees F 
C)  68 to 100 degrees F, 50 degrees F, 140 degrees F 
D)  80 to 120 degrees F, 60 degrees F, 145 degrees F 
A)  55 to 85 degrees F, 40 degrees F, 130 degrees F 
B)  60 to 90 degrees F, 45 degrees F, 135 degrees F 
C)  68 to 100 degrees F, 50 degrees F, 140 degrees F 
D)  80 to 120 degrees F, 60 degrees F, 145 degrees F

Exam 20: Yeast Breads

Overfermentation

Protein coagulates and starch granules start to swell and gelatinize at about

Which mixing method is used primarily with bread-making machines?

The microwave oven is recommended for preparation of a loaf of bread.

In addition to yeast and flour, the basic, necessary ingredients in a yeast bread include all of the following except

The purpose of second proofing a loaf of bread is to

The sponge method

The optimum fermentation temperature range for yeast breads is 68-100° F.

Refrigeration speeds the staling of bread.

Matching Definition choices: -proofing

Matching Definition choices: -batter method

The crumb of a baked product is the regularity of the cells in a loaf of bread.

Cake doughnuts are made with _____ and leavened with _____.

Matching Definition choices: -sponge method

Which statement regarding baking pan selection for yeast breads is true?

Which of the following statements about kneading dough if false?

Punching down a bread dough produces a more

The bottom of a loaf of bread will sound hollow when tapped if it is done.

When yeast breads are prepared at higher altitudes where there is less atmospheric pressure,

The yeasts that ferment bread dough become activated at _____, slow down below _____, and die at temperatures at or above _____.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Cake doughnuts are made with _ and leavened with _.

The yeasts that ferment bread dough become activated at ___, slow down below _, and die at temperatures at or above ___.