Question 1

The bottom of a loaf of bread will sound hollow when tapped if it is done.

Accepted Answer

A) True 
 B)False

Question 2

Explain the role of the following ingredients in yeast bread preparation: flour, leavening, sugars (or other sweeteners), fat, and liquid.

Accepted Answer

Flour is the main ingredient in yeast br

Question 3

What type of flour must be supplemented in order to improve baking quality?

Accepted Answer

A)  wheat flour 
B)  bread flour 
C)  rye flour 
D)  buckwheat flour 
A)  wheat flour 
B)  bread flour 
C)  rye flour 
D)  buckwheat flour

Question 4

Which type of bread requires about 8 to 10 hours to fully develop its flavor?

Accepted Answer

A)  small bread 
B)  pita 
C)  sourdough 
D)  focaccia 
A)  small bread 
B)  pita 
C)  sourdough 
D)  focaccia

Question 5

Baking yeast breads at higher altitudes

Accepted Answer

A)  results in breads that rise slower. 
B)  requires more leavening agents. 
C)  needs slightly higher baking temperatures. 
D)  All of these are correct. 
A)  results in breads that rise slower. 
B)  requires more leavening agents. 
C)  needs slightly higher baking temperatures. 
D)  All of these are correct.

Question 6

During bread dough fermentation

Accepted Answer

A)  the shaped dough is placed in a dry, cool, and undisturbed place for rising. 
B)  the ideal temperature for the dough is approximately 65°F. 
C)  carbon dioxide is produced while enzyme and pH changes take effect. 
D)  None of these are correct. 
A)  the shaped dough is placed in a dry, cool, and undisturbed place for rising. 
B)  the ideal temperature for the dough is approximately 65°F. 
C)  carbon dioxide is produced while enzyme and pH changes take effect. 
D)  None of these are correct.

Question 7

Which method requires no kneading after the ingredients have been mixed and is therefore a good method for the rapid production of different kinds of breads required 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 8

To increase the volume of dough through fermentation, that is, by allowing the dough to rise, is known as

Accepted Answer

A)  proof box. 
B)  gluten window. 
C)  proofing. 
D)  snap back. 
A)  proof box. 
B)  gluten window. 
C)  proofing. 
D)  snap back.

Question 9

What is the one reason many people choose to buy rather than make bread?

Accepted Answer

A)  The preparation of yeast bread is at least a ½- to 1-hour operation. 
B)  The preparation of yeast bread is at least a 2½- to 3-hour operation. 
C)  The preparation of yeast bread is at least a 5- to 6-hour operation. 
D)  The preparation of yeast bread is at least a 3- to 4-hour operation. 
A)  The preparation of yeast bread is at least a ½- to 1-hour operation. 
B)  The preparation of yeast bread is at least a 2½- to 3-hour operation. 
C)  The preparation of yeast bread is at least a 5- to 6-hour operation. 
D)  The preparation of yeast bread is at least a 3- to 4-hour operation.

Question 10

Compare and describe the four mixing methods used for yeast breads. Include advantages and disadvantages of each method.

Accepted Answer

The four mixing methods used for yeast b

Question 11

What assists with color fixation in baked goods?

Accepted Answer

A)  hydrocolloids 
B)  sodium propionate 
C)  polysorbates 
D)  sodium citrate 
A)  hydrocolloids 
B)  sodium propionate 
C)  polysorbates 
D)  sodium citrate

Question 12

Optional ingredients in yeast breads include

Accepted Answer

A)  fat and/or eggs. 
B)  liquids. 
C)  salt and sugar. 
D)  flour and yeast. 
A)  fat and/or eggs. 
B)  liquids. 
C)  salt and sugar. 
D)  flour and yeast.

Question 13

Which of the following statements about kneading dough if false?

Accepted Answer

A)  Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy. 
B)  Overkneaded dough will "snap back" when being rolled out due to heavy gluten network that "tightens" the dough. 
C)  Cold dough will "snap back"; however, this problem reverses itself when the dough is allowed to warm up. 
D)  It is very easy to overwork a dough by hand. 
A)  Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy. 
B)  Overkneaded dough will "snap back" when being rolled out due to heavy gluten network that "tightens" the dough. 
C)  Cold dough will "snap back"; however, this problem reverses itself when the dough is allowed to warm up. 
D)  It is very easy to overwork a dough by hand.

Question 14

What improves mouthfeel and acceptability, increases loaf volume, decreases firmness from staling, and improves the overall shelf life of baked goods?

Accepted Answer

A)  hydrocolloids 
B)  rye 
C)  corn syrup 
D)  polysorbates 
A)  hydrocolloids 
B)  rye 
C)  corn syrup 
D)  polysorbates

Question 15

When preparing yeast bread dough,

Accepted Answer

A)  prior to mixing, all ingredients should be either cold or at room temperature, depending on the specific method, in order to obtain the desired dough consistency. 
B)  the dough temperature determines whether the dough is too soft, too firm, or just right. 
C)  it is important for the dough to reach the desired degree of cohesion because this influences the dough handling characteristics and the final quality of the baked item. 
D)  None of these are correct. 
A)  prior to mixing, all ingredients should be either cold or at room temperature, depending on the specific method, in order to obtain the desired dough consistency. 
B)  the dough temperature determines whether the dough is too soft, too firm, or just right. 
C)  it is important for the dough to reach the desired degree of cohesion because this influences the dough handling characteristics and the final quality of the baked item. 
D)  None of these are correct.

Question 16

Raised doughnuts are made with _____ and leavened with _____.

Accepted Answer

A)  pastry flour; both biological and chemical leavening agents 
B)  cake flour; both biological and chemical leavening agents 
C)  bread flour; a biological agent 
D)  high-gluten flour; a biological agent 
A)  pastry flour; both biological and chemical leavening agents 
B)  cake flour; both biological and chemical leavening agents 
C)  bread flour; a biological agent 
D)  high-gluten flour; a biological agent

Question 17

Explain what staling is and give three examples of techniques you can use with yeast breads to prevent staling.

Accepted Answer

Staling is the process by which bread be

Question 18

Which of the following statements about bread ingredients is false?

Accepted Answer

A)  Yeast grows well in warm liquid with a small amount of sugar added. 
B)  All-purpose and bread flours can be used interchangeably in yeast bread recipes. 
C)  Oats are commonly added to whole-grain breads for their texture and nutty taste. 
D)  Fat in bread dough speeds up moisture loss and shortens the bread's shelf life. 
A)  Yeast grows well in warm liquid with a small amount of sugar added. 
B)  All-purpose and bread flours can be used interchangeably in yeast bread recipes. 
C)  Oats are commonly added to whole-grain breads for their texture and nutty taste. 
D)  Fat in bread dough speeds up moisture loss and shortens the bread's shelf life.

Exam 20: Yeast Breads

The bottom of a loaf of bread will sound hollow when tapped if it is done.

Explain the role of the following ingredients in yeast bread preparation: flour, leavening, sugars (or other sweeteners), fat, and liquid.

What type of flour must be supplemented in order to improve baking quality?

Which type of bread requires about 8 to 10 hours to fully develop its flavor?

Baking yeast breads at higher altitudes

During bread dough fermentation

Which method requires no kneading after the ingredients have been mixed and is therefore a good method for the rapid production of different kinds of breads required in food-service operations?

To increase the volume of dough through fermentation, that is, by allowing the dough to rise, is known as

What is the one reason many people choose to buy rather than make bread?

Compare and describe the four mixing methods used for yeast breads. Include advantages and disadvantages of each method.

What assists with color fixation in baked goods?

Optional ingredients in yeast breads include

Which of the following statements about kneading dough if false?

What improves mouthfeel and acceptability, increases loaf volume, decreases firmness from staling, and improves the overall shelf life of baked goods?

When preparing yeast bread dough,

Raised doughnuts are made with _____ and leavened with _____.

Explain what staling is and give three examples of techniques you can use with yeast breads to prevent staling.

Which of the following statements about bread ingredients is false?

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