Question 1

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

Accepted Answer

underproofed

Question 2

Coiled willow baskets known as_______ hold moist dough for shaping before baking.

Accepted Answer

banneton or brotform

Question 3

Discuss the mixing methods used to make enriched and sweet doughs.

Accepted Answer

Straight dough, enriched dough or sponge method. When the percentage of fat and sugar is that great, the straight dough or enriched dough methods are used. The sponge method is used in dough such as brioche or Sweet Bun Dough so that gluten develops before the fat coats the flour.

Question 4

A dough that is too soft________ and _____in the oven during baking.

Accepted Answer

The answer of A dough that is too soft________ and...

Question 5

When yeast dough is made without salt, it will be pale and bland and it will rise too rapidly.

Accepted Answer

A) True 
 B)False

Question 6

Describe the kinds of flour used to make enriched and sweet yeast doughs such as brioche or challah. What characteristics of flour are important to consider when making these doughs?

Accepted Answer

All-purpose, bread or high-gluten flours

Question 7

Fermentation takes place when yeast dough has been formed and is left to rise after shaping.

Accepted Answer

A) True 
 B)False

Question 8

A clear liquid on the surface of a sourdough starter indicates that it has been contaminated and must be discarded.

Accepted Answer

A) True 
 B)False

Question 9

Adding______ to the oven helps lean yeast dough develop a crisp crust.

Accepted Answer

The answer of Adding______ to the oven helps lean yeast...

Question 10

Fermenting dough in a warm environment will slow yeast activity.

Accepted Answer

A) True 
 B)False

Question 11

Pizza dough, focaccia and pita breads are called _________because of their thickness and shape.

Accepted Answer

The answer of Pizza dough, focaccia and pita breads are...

Question 12

What effect will using firm butter have on the mixing of enriched yeast doughs such as brioche?

Accepted Answer

Cold butter would in

Question 13

What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot and humid climate? Discuss techniques that the baker can employ under such working conditions.

Accepted Answer

These fragile doughs should ov

Question 14

Discuss the principles of deep-frying enriched dough. What are the most important considerations when frying doughnuts?

Accepted Answer

The dough should be overly rich to preve

Question 15

Breads are allowed to bench rest in order to make the shaping process easier.

Accepted Answer

A) True 
 B)False

Question 16

Instant dry yeast

Accepted Answer

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

Question 17

In the sponge mixing method

Accepted Answer

A)  a piece of dough saved from a previous batch is added to a new batch of dough before fermenting. 
B)  a natural sourdough starter is added to more flour and water to form a dough, which is then fermented. 
C)  dough is mixed in two stages: first yeast, liquid and half of the flour are combined; then, after the mixture rises, more flour is added to make the dough. 
D)  all of the ingredients are combined and mixed into dough before fermenting. 
A)  a piece of dough saved from a previous batch is added to a new batch of dough before fermenting. 
B)  a natural sourdough starter is added to more flour and water to form a dough, which is then fermented. 
C)  dough is mixed in two stages: first yeast, liquid and half of the flour are combined; then, after the mixture rises, more flour is added to make the dough. 
D)  all of the ingredients are combined and mixed into dough before fermenting.

Question 18

_______down the dough after it ferments encourages more yeast activity and relaxes the gluten.

Accepted Answer

The answer of _______down the dough after it ferments encourages...

Question 19

Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Accepted Answer

A) True 
 B)False

Question 20

Retardation allows doughs to develop flavor over an extended period of time.

Accepted Answer

A) True 
 B)False

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

Coiled willow baskets known as_______ hold moist dough for shaping before baking.

Discuss the mixing methods used to make enriched and sweet doughs.

A dough that is too soft____ and _in the oven during baking.

When yeast dough is made without salt, it will be pale and bland and it will rise too rapidly.

Describe the kinds of flour used to make enriched and sweet yeast doughs such as brioche or challah. What characteristics of flour are important to consider when making these doughs?

Fermentation takes place when yeast dough has been formed and is left to rise after shaping.

A clear liquid on the surface of a sourdough starter indicates that it has been contaminated and must be discarded.

Adding______ to the oven helps lean yeast dough develop a crisp crust.

Fermenting dough in a warm environment will slow yeast activity.

Pizza dough, focaccia and pita breads are called _________because of their thickness and shape.

What effect will using firm butter have on the mixing of enriched yeast doughs such as brioche?

What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot and humid climate? Discuss techniques that the baker can employ under such working conditions.

Discuss the principles of deep-frying enriched dough. What are the most important considerations when frying doughnuts?

Breads are allowed to bench rest in order to make the shaping process easier.

Instant dry yeast

In the sponge mixing method

_______down the dough after it ferments encourages more yeast activity and relaxes the gluten.

Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Retardation allows doughs to develop flavor over an extended period of time.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 7: Yeast Breads

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

Coiled willow baskets known as_______ hold moist dough for shaping before baking.

Discuss the mixing methods used to make enriched and sweet doughs.

A dough that is too soft________ and _____in the oven during baking.

When yeast dough is made without salt, it will be pale and bland and it will rise too rapidly.

Describe the kinds of flour used to make enriched and sweet yeast doughs such as brioche or challah. What characteristics of flour are important to consider when making these doughs?

Fermentation takes place when yeast dough has been formed and is left to rise after shaping.

A clear liquid on the surface of a sourdough starter indicates that it has been contaminated and must be discarded.

Adding______ to the oven helps lean yeast dough develop a crisp crust.

Fermenting dough in a warm environment will slow yeast activity.

Pizza dough, focaccia and pita breads are called _________because of their thickness and shape.

What effect will using firm butter have on the mixing of enriched yeast doughs such as brioche?

What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot and humid climate? Discuss techniques that the baker can employ under such working conditions.

Discuss the principles of deep-frying enriched dough. What are the most important considerations when frying doughnuts?

Breads are allowed to bench rest in order to make the shaping process easier.

Instant dry yeast

In the sponge mixing method

_______down the dough after it ferments encourages more yeast activity and relaxes the gluten.

Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Retardation allows doughs to develop flavor over an extended period of time.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

A dough that is too soft____ and _in the oven during baking.