Question 1

At higher altitudes yeast breads rise more slowly

Accepted Answer

A) True 
 B)False

Question 2

The crumb of a baked product is the regularity of the cells in a loaf of bread

Accepted Answer

A) True 
 B)False

Question 3

Compare and describe the four mixing methods for yeast breads including the straight dough, sponge, batter, and rapid mix methods Include advantages and disadvantages of each method

Accepted Answer

The four mixing methods for yeast breads

Question 4

"Rope" contamination is more apt to occur during

Accepted Answer

A) spring months. 
B) summer months. 
C) fall months. 
D) winter months. 
A) spring months. 
B) summer months. 
C) fall months. 
D) winter months.

Question 5

In addition to yeast and flour, the basic ingredients in a yeast bread include all of the following EXCEPT

Accepted Answer

A) fat and/or eggs. 
B) some liquid. 
C) salt. 
D) sugar. 
A) fat and/or eggs. 
B) some liquid. 
C) salt. 
D) sugar.

Question 6

The optimum fermentation temperature range for yeast breads is 68-100° F

Accepted Answer

A) True 
 B)False

Question 7

Protein coagulates and starch granules start to swell and gelatinize at about

Accepted Answer

A) 120 degrees F. 
B) 125 degrees F. 
C) 130 degrees F. 
D) 140 degrees F. 
A) 120 degrees F. 
B) 125 degrees F. 
C) 130 degrees F. 
D) 140 degrees F.

Question 8

The microwave oven is recommended for a loaf of bread

Accepted Answer

A) True 
 B)False

Question 9

Punching down a bread dough produces a more

Accepted Answer

A) evenly colored top crust loaf of bread. 
B) fine-grained loaf. 
C) symmetrical loaf. 
D) yeasty loaf. 
E) coarse-grain loaf similar to the European loaves. 
A) evenly colored top crust loaf of bread. 
B) fine-grained loaf. 
C) symmetrical loaf. 
D) yeasty loaf. 
E) coarse-grain loaf similar to the European loaves.

Question 10

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 11

Which mixing method has the simplest of all mixing techniques and is a good method for the rapid production of 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 12

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 13

List and describe typical yeast bread ingredients and their functions

Accepted Answer

Yeast bread typically contains the follo

Question 14

Saccharomyces cerevisiae

Accepted Answer

A) is often found in both quick and yeast breads. 
B) multiples 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) multiples 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 15

Which of the following ingredients is added to protect commercially baked breads from mold growth?

Accepted Answer

A) calcium proprionate 
B) polysorbates 
C) sodium bicarbonate 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) calcium proprionate 
B) polysorbates 
C) sodium bicarbonate 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 16

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 17

Adding malt to breads

Accepted Answer

A) makes them sweeter, stickier, and heavier than other breads. 
B) decreases bread loaf quality. 
C) strengthens gluten structure. 
D) eliminates the need for a biological leavening agent. 
A) makes them sweeter, stickier, and heavier than other breads. 
B) decreases bread loaf quality. 
C) strengthens gluten structure. 
D) eliminates the need for a biological leavening agent.

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

What are specialty breads, and how do they vary from regular varieties? Give examples Describe unique ingredients that can be included along with any altered nutrient values

Accepted Answer

The answer of What are specialty breads, and how do...

Question 20

During fermentation

Accepted Answer

A) the shaped dough is placed in a dry, cool, undisturbed place for rising. 
B) the ideal temperature for the dough is approximately 65 degrees F. 
C) as the yeast ferments, carbon dioxide is produced while enzyme and pH changes take effect. 
D) all of the above answers are incorrect 
A) the shaped dough is placed in a dry, cool, undisturbed place for rising. 
B) the ideal temperature for the dough is approximately 65 degrees F. 
C) as the yeast ferments, carbon dioxide is produced while enzyme and pH changes take effect. 
D) all of the above answers are incorrect

Exam 20: Yeast Breads

At higher altitudes yeast breads rise more slowly

The crumb of a baked product is the regularity of the cells in a loaf of bread

Compare and describe the four mixing methods for yeast breads including the straight dough, sponge, batter, and rapid mix methods Include advantages and disadvantages of each method

"Rope" contamination is more apt to occur during

In addition to yeast and flour, the basic ingredients in a yeast bread include all of the following EXCEPT

The optimum fermentation temperature range for yeast breads is 68-100° F

Protein coagulates and starch granules start to swell and gelatinize at about

The microwave oven is recommended for a loaf of bread

Punching down a bread dough produces a more

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

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

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

List and describe typical yeast bread ingredients and their functions

Saccharomyces cerevisiae

Which of the following ingredients is added to protect commercially baked breads from mold growth?

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

Adding malt to breads

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

What are specialty breads, and how do they vary from regular varieties? Give examples Describe unique ingredients that can be included along with any altered nutrient values

During fermentation

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