Question 1

An overkneaded dough will "snap back" when being rolled out because of a heavy gluten network that tightens the dough.

Accepted Answer

A) True 
 B)False

Question 2

How are bagels made? What kind of flour might one use instead of all-purpose? Why are bagels boiled before baking?

Accepted Answer

See section 20-2. Hi

Question 3

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

Specialty breads are a category of bread

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

Wheat flour is the most common flour used in yeast breads because it has the highest amount of

Accepted Answer

A)  gliadin. 
B)  carbohydrate. 
C)  protein. 
D)  gluten. 
A)  gliadin. 
B)  carbohydrate. 
C)  protein. 
D)  gluten.

Question 6

A 1-ounce slice of bread has about

Accepted Answer

A)  5 grams of protein. 
B)  15 grams of carbohydrate. 
C)  120 calories. 
D)  All of these are correct. 
A)  5 grams of protein. 
B)  15 grams of carbohydrate. 
C)  120 calories. 
D)  All of these are correct.

Question 7

Which method primarily uses bread-making machines, kitchen appliances designed to make bread making easier?

Accepted Answer

A)  sponge method 
B)  straight dough method 
C)  batter method 
D)  rapid mix method 
A)  sponge method 
B)  straight dough method 
C)  batter method 
D)  rapid mix method

Question 8

Professional bakers use a batter method to optimize fermentation conditions.

Accepted Answer

A) True 
 B)False

Question 9

Refrigeration speeds the staling of bread.

Accepted Answer

A) True 
 B)False

Question 10

During baking, sometimes dough spills over the sides of the bread pan. This may occur because

Accepted Answer

A)  the initial temperature was not hot enough. 
B)  the protein did not congeal properly. 
C)  the yeast continued to ferment during baking. 
D)  the dough was overfermented prior to baking. 
E)  All of these are correct.
F) None of these are correct. 
A)  the initial temperature was not hot enough. 
B)  the protein did not congeal properly. 
C)  the yeast continued to ferment during baking. 
D)  the dough was overfermented prior to baking. 
E)  All of these are correct.
F) None of these are correct.

Question 11

Punching down a bread dough produces a more

Accepted Answer

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

Question 12

Milk brushed on the surface of the loaf before or during baking will give the crust a golden brown color due to the caramelization of the milk.

Accepted Answer

A) True 
 B)False

Question 13

Too much kneading will

Accepted Answer

A)  overform the crumb. 
B)  burn the loaf of bread. 
C)  speed up rate of staling. 
D)  slow fermentation. 
A)  overform the crumb. 
B)  burn the loaf of bread. 
C)  speed up rate of staling. 
D)  slow fermentation.

Question 14

In yeast bread production,

Accepted Answer

A)  fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products. 
B)  nonvolatile amino acids and saccharides generate flavors through the Maillard reaction. 
C)  organic acids and carbonyl compounds contribute to crust flavor. 
D)  a high level of acetic acid is thought to provide the unique flavor of French bread. 
E)  All of these are correct.
F) None of these are correct. 
A)  fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products. 
B)  nonvolatile amino acids and saccharides generate flavors through the Maillard reaction. 
C)  organic acids and carbonyl compounds contribute to crust flavor. 
D)  a high level of acetic acid is thought to provide the unique flavor of French bread. 
E)  All of these are correct.
F) None of these are correct.

Question 15

The step of bread making that involves physically handling the dough until it achieves a smooth, soft, and nonsticky surface and springs back when pressed gently is called

Accepted Answer

A)  baking. 
B)  shaping. 
C)  proofing. 
D)  kneading. 
A)  baking. 
B)  shaping. 
C)  proofing. 
D)  kneading.

Question 16

Baking at altitudes above 1,000 feet requires changes in yeast bread recipe ingredient measurements, preparation time, and oven temperatures.

Accepted Answer

A) True 
 B)False

Question 17

Describe the different varieties of yeast breads.

Accepted Answer

There are several different varieties of

Question 18

The process that causes yeast dough to rise is called

Accepted Answer

A)  activation. 
B)  fermentation. 
C)  oven spring. 
D)  shaping. 
E)  punch down. 
A)  activation. 
B)  fermentation. 
C)  oven spring. 
D)  shaping. 
E)  punch down.

Question 19

A bread-making machine uses which type of mixing method?

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 20

As yeast ferments, the dough will double in size as carbon dioxide gas is produced by the yeast and as enzyme and pH changes take effect.

Accepted Answer

A) True 
 B)False

Exam 20: Yeast Breads

An overkneaded dough will "snap back" when being rolled out because of a heavy gluten network that tightens the dough.

How are bagels made? What kind of flour might one use instead of all-purpose? Why are bagels boiled before baking?

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.

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

Wheat flour is the most common flour used in yeast breads because it has the highest amount of

A 1-ounce slice of bread has about

Which method primarily uses bread-making machines, kitchen appliances designed to make bread making easier?

Professional bakers use a batter method to optimize fermentation conditions.

Refrigeration speeds the staling of bread.

During baking, sometimes dough spills over the sides of the bread pan. This may occur because

Punching down a bread dough produces a more

Milk brushed on the surface of the loaf before or during baking will give the crust a golden brown color due to the caramelization of the milk.

Too much kneading will

In yeast bread production,

The step of bread making that involves physically handling the dough until it achieves a smooth, soft, and nonsticky surface and springs back when pressed gently is called

Baking at altitudes above 1,000 feet requires changes in yeast bread recipe ingredient measurements, preparation time, and oven temperatures.

Describe the different varieties of yeast breads.

The process that causes yeast dough to rise is called

A bread-making machine uses which type of mixing method?

As yeast ferments, the dough will double in size as carbon dioxide gas is produced by the yeast and as enzyme and pH changes take effect.

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