Question 1

The technique of brushing loaves of bread with butter will give a crispier crust to a loaf of bread.

Accepted Answer

A) True 
 B)False

Question 2

The amount of time that it takes dough to rise will depend on the

Accepted Answer

A)  type and concentration of yeast. 
B)  amount of available sugars. 
C)  temperature of its environment. 
D)  salt concentration. 
E)  mixing method.
F)all of the above answers are correct 
A)  type and concentration of yeast. 
B)  amount of available sugars. 
C)  temperature of its environment. 
D)  salt concentration. 
E)  mixing method.
F)all of the above answers are correct

Question 3

Saccharomyces cerevisiae

Accepted Answer

A)  is often found in both quick and yeast breads. 
B)  multiplies rapidly at extreme temperatures. 
C)  requires both sugar and moisture to multiply. 
D)  is a single-celled mold that sometimes spoils food and causes illness. 
A)  is often found in both quick and yeast breads. 
B)  multiplies rapidly at extreme temperatures. 
C)  requires both sugar and moisture to multiply. 
D)  is a single-celled mold that sometimes spoils food and causes illness.

Question 4

The most commonly used flour for a yeast bread is

Accepted Answer

A)  buckwheat. 
B)  millet. 
C)  rye. 
D)  wheat. 
E)  corn. 
A)  buckwheat. 
B)  millet. 
C)  rye. 
D)  wheat. 
E)  corn.

Question 5

The four best-known methods for mixing yeast breads include all of the following except

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 6

Whole-wheat bread has a lower fiber content than white bread.

Accepted Answer

A) True 
 B)False

Question 7

Bread leavened with carbon dioxide produced by baker's yeast is called

Accepted Answer

A)  flat bread. 
B)  rapid-mix bread. 
C)  slack bread. 
D)  yeast bread. 
E)  quick bread. 
A)  flat bread. 
B)  rapid-mix bread. 
C)  slack bread. 
D)  yeast bread. 
E)  quick bread.

Question 8

When preparing yeast bread dough,

Accepted Answer

A)  prior to mixing, all ingredients should be either cold or at room temperature, depending on the specific method, in order to obtain the desired dough consistency. 
B)  the dough temperature determines whether the dough is too soft, too firm, or just right. 
C)  it is important for the dough to reach the desired degree of cohesion because this influences the dough handling characteristics and the final quality of the baked item. 
D)  none of the above answers is correct 
A)  prior to mixing, all ingredients should be either cold or at room temperature, depending on the specific method, in order to obtain the desired dough consistency. 
B)  the dough temperature determines whether the dough is too soft, too firm, or just right. 
C)  it is important for the dough to reach the desired degree of cohesion because this influences the dough handling characteristics and the final quality of the baked item. 
D)  none of the above answers is correct

Question 9

Raised doughnuts are made with _____ and leavened with _____.

Accepted Answer

A)  pastry flour, both biological and chemical leavening agents 
B)  cake flour, both biological and chemical leavening agents 
C)  bread flour, a biological agent 
D)  high-gluten flour, a biological agent 
A)  pastry flour, both biological and chemical leavening agents 
B)  cake flour, both biological and chemical leavening agents 
C)  bread flour, a biological agent 
D)  high-gluten flour, a biological agent

Question 10

During baking, sometimes dough spills over the sides of the bread pan.This may occur because

Accepted Answer

A)  the initial temperature was not hot enough. 
B)  the protein did not congeal properly. 
C)  the yeast continued to ferment during baking. 
D)  the dough was overfermented prior to baking. 
E)  all of the above answers are correct 
F)none of the above answers is correct 
A)  the initial temperature was not hot enough. 
B)  the protein did not congeal properly. 
C)  the yeast continued to ferment during baking. 
D)  the dough was overfermented prior to baking. 
E)  all of the above answers are correct 
F)none of the above answers is correct

Question 11

Kneading is not required for a yeast bread if the _____ method is used.

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 12

Which mixing method employs the simplest of all mixing techniques and is a good method for the rapid production of yeast bread products used in food-service operations?

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 13

The quick expansion of dough during the first ten minutes of baking, caused by expanding gases, is called oven spring.

Accepted Answer

A) True 
 B)False

Question 14

At higher altitudes yeast breads rise more slowly.

Accepted Answer

A) True 
 B)False

Question 15

Matching
Definition choices:
-straight dough 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

Exam 20: Yeast Breads

The technique of brushing loaves of bread with butter will give a crispier crust to a loaf of bread.

The amount of time that it takes dough to rise will depend on the

Saccharomyces cerevisiae

The most commonly used flour for a yeast bread is

The four best-known methods for mixing yeast breads include all of the following except

Whole-wheat bread has a lower fiber content than white bread.

Bread leavened with carbon dioxide produced by baker's yeast is called

When preparing yeast bread dough,

Raised doughnuts are made with _____ and leavened with _____.

During baking, sometimes dough spills over the sides of the bread pan.This may occur because

Kneading is not required for a yeast bread if the _____ method is used.

Which mixing method employs the simplest of all mixing techniques and is a good method for the rapid production of yeast bread products used in food-service operations?

The quick expansion of dough during the first ten minutes of baking, caused by expanding gases, is called oven spring.

At higher altitudes yeast breads rise more slowly.

Matching Definition choices: -straight dough method

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