Question 1

When the sides of a loaf of bread are cracked and appear to have burst open, this indicates that the bread was overproofed.

Accepted Answer

A) True 
 B)False

Question 2

What causes the top crust to separate from the loaf?

Accepted Answer

A)  too much yeast 
B)  dough was improperly shaped 
C)  too much salt 
D)  oven temperature too high 
A)  too much yeast 
B)  dough was improperly shaped 
C)  too much salt 
D)  oven temperature too high

Question 3

Sourdough starter does not contain yeast.

Accepted Answer

A) True 
 B)False

Question 4

What is the 10th and final production stage for making yeast bread?

Accepted Answer

cooling an

Question 5

What ingredient creates the light and flaky layers in a croissant?

Accepted Answer

The answer of What ingredient creates the light and flaky...

Question 6

Which of the following is NOT true about enriched rolled-in yeast dough?

Accepted Answer

A)  it is leavened by the steam from the melting fat and moisture in the dough 
B)  it is rounded before forming and baking 
C)  it starts with a dough that is not overly kneaded 
D)  it requires proofing before baking 
A)  it is leavened by the steam from the melting fat and moisture in the dough 
B)  it is rounded before forming and baking 
C)  it starts with a dough that is not overly kneaded 
D)  it requires proofing before baking

Question 7

What step is skipped when making rolled-in doughs?

Accepted Answer

A)  benching 
B)  fermenting 
C)  rounding 
D)  portioning 
A)  benching 
B)  fermenting 
C)  rounding 
D)  portioning

Question 8

What is the technique used after dough ferments expel and redistribute gas pockets called?

Accepted Answer

The answer of What is the technique used after dough...

Question 9

What is the term for rich yeast doughs that are layered with fats?

Accepted Answer

rolled-in

Question 10

What do you call the traditional French bread made with a rich dough that has a large quantity of eggs and butter?

Accepted Answer

The answer of What do you call the traditional French...

Question 11

What is the process by which yeast changes sugar into carbon dioxide?

Accepted Answer

A)  oven spring 
B)  proofing 
C)  gelatinization 
D)  fermentation 
A)  oven spring 
B)  proofing 
C)  gelatinization 
D)  fermentation

Question 12

What is the effect of over kneading?

Accepted Answer

A)  ropes of uncooked dough in the bread 
B)  a cannonball of dough 
C)  blisters on the crust 
D)  large holes form in the bread 
A)  ropes of uncooked dough in the bread 
B)  a cannonball of dough 
C)  blisters on the crust 
D)  large holes form in the bread

Question 13

What is the dense, donut-shaped yeast roll that is first boiled before baking?

Accepted Answer

The answer of What is the dense, donut-shaped yeast roll...

Question 14

Which of the following washes would give dinner rolls a soft, brown crust?

Accepted Answer

A)  melted butter 
B)  water only 
C)  milk only 
D)  whole egg and water 
A)  melted butter 
B)  water only 
C)  milk only 
D)  whole egg and water

Exam 32: Yeast Breads

When the sides of a loaf of bread are cracked and appear to have burst open, this indicates that the bread was overproofed.

What causes the top crust to separate from the loaf?

Sourdough starter does not contain yeast.

What is the 10th and final production stage for making yeast bread?

What ingredient creates the light and flaky layers in a croissant?

Which of the following is NOT true about enriched rolled-in yeast dough?

What step is skipped when making rolled-in doughs?

What is the technique used after dough ferments expel and redistribute gas pockets called?

What is the term for rich yeast doughs that are layered with fats?

What do you call the traditional French bread made with a rich dough that has a large quantity of eggs and butter?

What is the process by which yeast changes sugar into carbon dioxide?

What is the effect of over kneading?

What is the dense, donut-shaped yeast roll that is first boiled before baking?

Which of the following washes would give dinner rolls a soft, brown crust?

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