Question 1

On a standard planetary mixer, which mixing speed is not generally used to mix bread doughs?

Accepted Answer

A)  First speed 
B)  Second speed 
C)  Third speed 
D)  None of the above. All three speeds are frequently used. 
A)  First speed 
B)  Second speed 
C)  Third speed 
D)  None of the above. All three speeds are frequently used.

Question 2

Dough to be retarded should be flattened so that it is not too thick.

Accepted Answer

A) True 
 B)False

Question 3

Presses should be rounded and relaxed before being divided.

Accepted Answer

A) True 
 B)False

Question 4

When making cloverleaf rolls, you must _____.

Accepted Answer

A)  cut the dough with a scissors 
B)  fold the dough 
C)  divide each piece of dough into three equal parts 
D)  cut into strips and then stack the strips 
A)  cut the dough with a scissors 
B)  fold the dough 
C)  divide each piece of dough into three equal parts 
D)  cut into strips and then stack the strips

Question 5

Active dry yeast and instant yeast are two names for the same product.

Accepted Answer

A) True 
 B)False

Question 6

If active dry yeast is used, it is mixed with water before being added to a dough.

Accepted Answer

A) True 
 B)False

Question 7

Using too much dusting flour during makeup can make loaves that have _____.

Accepted Answer

A)  streaks in it 
B)  seams that do not seal 
C)  both a and b 
D)  neither a nor b 
A)  streaks in it 
B)  seams that do not seal 
C)  both a and b 
D)  neither a nor b

Question 8

Braided loaves are _____.

Accepted Answer

A)  made from relatively stiff dough 
B)  often made from egg-enriched dough 
C)  commonly made from one to six individual strands of dough 
D)  egg-washed after proofing 
E)  all of the above 
A)  made from relatively stiff dough 
B)  often made from egg-enriched dough 
C)  commonly made from one to six individual strands of dough 
D)  egg-washed after proofing 
E)  all of the above

Question 9

In the modified straight dough method, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.

Accepted Answer

A) True 
 B)False

Question 10

Made-up loaves and rolls to be retarded are given a full proof before being placed in the retarder.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following breads is most likely to be braided?

Accepted Answer

A)  Challah 
B)  Pullman 
C)  Baguette 
D)  Banneton 
A)  Challah 
B)  Pullman 
C)  Baguette 
D)  Banneton

Question 12

French bread dough is sometimes made only of flour, water, yeast, and salt.

Accepted Answer

A) True 
 B)False

Question 13

A dough that is made with a large quantity of yeast, taken from the mixer at a higher than normal temperature, and given only a few minutes rest before being scaled and made up, is called a _______________.

Accepted Answer

A)  modified straight dough 
B)  no-time dough 
C)  intensive mix dough 
D)  strong dough 
A)  modified straight dough 
B)  no-time dough 
C)  intensive mix dough 
D)  strong dough

Question 14

Which of the following four statements about pullman loaves is incorrect?

Accepted Answer

A)  A pullman loaf is baked in a pan with a lid. 
B)  Pullman loaves are used to make sandwiches. 
C)  Pullman loaves should be baked with steam. 
D)  The slices from a pullman loaf are square. 
A)  A pullman loaf is baked in a pan with a lid. 
B)  Pullman loaves are used to make sandwiches. 
C)  Pullman loaves should be baked with steam. 
D)  The slices from a pullman loaf are square.

Question 15

True bagels are _____.

Accepted Answer

A)  light and tender 
B)  made with high gluten flour 
C)  made with a high proportion of water 
D)  flavored with berries, raisins, and nuts 
E)  none of the above 
A)  light and tender 
B)  made with high gluten flour 
C)  made with a high proportion of water 
D)  flavored with berries, raisins, and nuts 
E)  none of the above

Exam 7: Lean Yeast Doughs: Straight Doughs

On a standard planetary mixer, which mixing speed is not generally used to mix bread doughs?

Dough to be retarded should be flattened so that it is not too thick.

Presses should be rounded and relaxed before being divided.

When making cloverleaf rolls, you must _____.

Active dry yeast and instant yeast are two names for the same product.

If active dry yeast is used, it is mixed with water before being added to a dough.

Using too much dusting flour during makeup can make loaves that have _____.

Braided loaves are _____.

In the modified straight dough method, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.

Made-up loaves and rolls to be retarded are given a full proof before being placed in the retarder.

Which of the following breads is most likely to be braided?

French bread dough is sometimes made only of flour, water, yeast, and salt.

A dough that is made with a large quantity of yeast, taken from the mixer at a higher than normal temperature, and given only a few minutes rest before being scaled and made up, is called a _______________.

Which of the following four statements about pullman loaves is incorrect?

True bagels are _____.

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

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