Question 1

French bread stales quickly because it is made with a very lean dough.

Accepted Answer

A) True 
 B)False  True

Question 2

What is the term for the fabric used to help French bread dough retain its shape during proofing?

Accepted Answer

couche

Question 3

Which of the following factors indicates that bread is properly baked?

Accepted Answer

A)  tapping the bottom of the loaf produces a hollow sound 
B)  internal dough temperature reaches 190°F to 210°F 
C)  the loaf has a uniform, deep-brown color 
D)  all of the above 
A)  tapping the bottom of the loaf produces a hollow sound 
B)  internal dough temperature reaches 190°F to 210°F 
C)  the loaf has a uniform, deep-brown color 
D)  all of the above D

Question 4

Why does bread dough require kneading?

Accepted Answer

A)  to improve flavor 
B)  to heat the dough 
C)  to activate the yeast 
D)  to develop gluten 
A)  to improve flavor 
B)  to heat the dough 
C)  to activate the yeast 
D)  to develop gluten

Question 5

Rich doughs do not form crisp crusts.

Accepted Answer

A) True 
 B)False

Question 6

The amount of flour required for a bread dough can vary from day to day.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following is NEVER added to flour and water when making a natural sourdough starter?

Accepted Answer

A)  grapes 
B)  salt 
C)  apple peels 
D)  active dry yeast 
A)  grapes 
B)  salt 
C)  apple peels 
D)  active dry yeast

Question 8

How much active dry yeast should you use in a recipe or formula that calls for compressed yeast?

Accepted Answer

The answer of How much active dry yeast should you...

Question 9

Which of the following is TRUE about instant dry yeast?

Accepted Answer

A)  has a shelf life of 2 to 3 weeks when refrigerated 
B)  is compressed yeast with all of the moisture removed 
C)  is softened in twice its weight in warm water before using 
D)  can be added directly to the dry ingredients 
A)  has a shelf life of 2 to 3 weeks when refrigerated 
B)  is compressed yeast with all of the moisture removed 
C)  is softened in twice its weight in warm water before using 
D)  can be added directly to the dry ingredients

Question 10

What does yeast convert carbohydrates into?

Accepted Answer

A)  carbon dioxide and alcohol 
B)  carbon dioxide 
C)  carbon dioxide and oxygen 
D)  oxygen and alcohol 
A)  carbon dioxide and alcohol 
B)  carbon dioxide 
C)  carbon dioxide and oxygen 
D)  oxygen and alcohol

Question 11

Which of the following is NOT a form of baker's yeast?

Accepted Answer

A)  instant yeast 
B)  brewer's yeast 
C)  compressed yeast 
D)  saccharomyses cervisiae 
A)  instant yeast 
B)  brewer's yeast 
C)  compressed yeast 
D)  saccharomyses cervisiae

Question 12

Unlike the straight-dough method, the sponge method involves two mixing stages.

Accepted Answer

A) True 
 B)False

Question 13

The sponge method is used to make the straight dough for rye bread.

Accepted Answer

A) True 
 B)False

Question 14

What is one method for determining the doneness of a loaf of bread?

Accepted Answer

answers will vary, f

Question 15

Fermenting dough in a warm environment will slow yeast activity.

Accepted Answer

A) True 
 B)False

Question 16

Fermenting and proofing both refer to the dough rising.

Accepted Answer

A) True 
 B)False

Question 17

What is a type of roll made by baking three small balls of dough in a muffin cup?

Accepted Answer

A)  butterflake 
B)  fan-tan 
C)  Parker House 
D)  cloverleaf 
A)  butterflake 
B)  fan-tan 
C)  Parker House 
D)  cloverleaf

Question 18

Which of the following is NOT an example of a rolled-in dough?

Accepted Answer

A)  puff pastry 
B)  croissant 
C)  brioche 
D)  danish pastry 
A)  puff pastry 
B)  croissant 
C)  brioche 
D)  danish pastry

Question 19

What is the result of steaming bread while it is baking?

Accepted Answer

A)  a soft crust 
B)  a hard crust 
C)  a very pale crust 
D)  a very dark crust 
A)  a soft crust 
B)  a hard crust 
C)  a very pale crust 
D)  a very dark crust

Question 20

Storing bread in the refrigerator extends its shelf life.

Accepted Answer

A) True 
 B)False

Exam 32: Yeast Breads

French bread stales quickly because it is made with a very lean dough.

What is the term for the fabric used to help French bread dough retain its shape during proofing?

Which of the following factors indicates that bread is properly baked?

Why does bread dough require kneading?

Rich doughs do not form crisp crusts.

The amount of flour required for a bread dough can vary from day to day.

Which of the following is NEVER added to flour and water when making a natural sourdough starter?

How much active dry yeast should you use in a recipe or formula that calls for compressed yeast?

Which of the following is TRUE about instant dry yeast?

What does yeast convert carbohydrates into?

Which of the following is NOT a form of baker's yeast?

Unlike the straight-dough method, the sponge method involves two mixing stages.

The sponge method is used to make the straight dough for rye bread.

What is one method for determining the doneness of a loaf of bread?

Fermenting dough in a warm environment will slow yeast activity.

Fermenting and proofing both refer to the dough rising.

What is a type of roll made by baking three small balls of dough in a muffin cup?

Which of the following is NOT an example of a rolled-in dough?

What is the result of steaming bread while it is baking?

Storing bread in the refrigerator extends its shelf life.

Professionalism

Food Safety and Sanitation

Nutrition

Menus and Recipes

Tools and Equipment

Knife Skills

Flavors and Flavorings

Dairy Products

Mise En Place

Principles of Cooking

Stocks and Sauces

Soups

Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Poultry

Game

Fish and Shellfish

Eggs and Breakfast

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking and Special Diets

Salads and Salad Dressings

Fruits

Sandwiches

Charcuterie

Hors Doeuvre and Canapés

Principles of the Bakeshop

Quick Breads

Filters