Question 1

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

Accepted Answer

A)  The internal dough temperature reaches 190ºF to 210ºF. 
B)  Tapping the bottom of the loaf produces a hollow sound. 
C)  The loaf has a uniform, deep-brown color. 
D)  All of the above 
A)  The internal dough temperature reaches 190ºF to 210ºF. 
B)  Tapping the bottom of the loaf produces a hollow sound. 
C)  The loaf has a uniform, deep-brown color. 
D)  All of the above

Question 2

Bakers test to see if dough is properly kneaded by

Accepted Answer

A)  bench resting the dough. 
B)  preparing a levain. 
C)  performing the windowpane test. 
D)  proofing the dough. 
A)  bench resting the dough. 
B)  preparing a levain. 
C)  performing the windowpane test. 
D)  proofing the dough.

Question 3

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

Accepted Answer

A)  Grapes 
B)  Active dry yeast 
C)  Apple peels 
D)  Salt 
A)  Grapes 
B)  Active dry yeast 
C)  Apple peels 
D)  Salt

Question 4

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

Accepted Answer

A)  Compressed yeast 
B)  Brewer's yeast 
C)  Saccharomyses cervisiae 
D)  Active dry yeast 
A)  Compressed yeast 
B)  Brewer's yeast 
C)  Saccharomyses cervisiae 
D)  Active dry yeast

Question 5

To give a dinner roll shine, color and a soft crust, brush it with a wash made from ______before baking.

Accepted Answer

A)  water 
B)  whole egg and milk 
C)  flour 
D)  milk or cream 
A)  water 
B)  whole egg and milk 
C)  flour 
D)  milk or cream

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

Bakers test to see if dough is properly kneaded by

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

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

To give a dinner roll shine, color and a soft crust, brush it with a wash made from ______before baking.

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

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

Bakers test to see if dough is properly kneaded by

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

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

To give a dinner roll shine, color and a soft crust, brush it with a wash made from ______before baking.

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