Question 1

Hard-crusted breads and whole grain breads are most likely to be __________ dough products.

Accepted Answer

A)  rich 
B)  lean 
C)  rolled-in 
D)  none of these 
A)  rich 
B)  lean 
C)  rolled-in 
D)  none of these B

Question 2

Proofing __________.

Accepted Answer

A)  is a continuation of the fermentation process 
B)  temperature is usually lower than fermentation temperature 
C)  ideally takes place in an enclosed area whose humidity is approximately 10% 
D)  all of these 
A)  is a continuation of the fermentation process 
B)  temperature is usually lower than fermentation temperature 
C)  ideally takes place in an enclosed area whose humidity is approximately 10% 
D)  all of these A

Question 3

Which of the following is true about the cooling step of the baking process?

Accepted Answer

A)  Bread should be cooled as slowly as possible. 
B)  A soft crust can be produced by brushing with melted shortening before cooling. 
C)  It is particularly important to use a rack to cool rolls baked apart from each other. 
D)  To prevent crust cracking, loaves of bread should be cooled directly in front of a fan. 
A)  Bread should be cooled as slowly as possible. 
B)  A soft crust can be produced by brushing with melted shortening before cooling. 
C)  It is particularly important to use a rack to cool rolls baked apart from each other. 
D)  To prevent crust cracking, loaves of bread should be cooled directly in front of a fan. B

Question 4

Your bread is crumbly. This is probably caused by that fact that you __________.

Accepted Answer

A)  used a weak flour or used too little salt 
B)  fermented it for either a too long or too short time 
C)  overproofed it or baked it at a too low temperature 
D)  any of these 
A)  used a weak flour or used too little salt 
B)  fermented it for either a too long or too short time 
C)  overproofed it or baked it at a too low temperature 
D)  any of these

Question 5

When mixing a yeast bread dough, it is important to remember to __________.

Accepted Answer

A)  use the dough arm attachment when using a vertical mixer 
B)  taste the dough to determine if it has been thoroughly mixed 
C)  add a little more water if a dough still appears sticky toward the end of its mixing time 
D)  be sure you follow the mixing times given in bread formulas exactly, regardless of the type of mixer you are using 
A)  use the dough arm attachment when using a vertical mixer 
B)  taste the dough to determine if it has been thoroughly mixed 
C)  add a little more water if a dough still appears sticky toward the end of its mixing time 
D)  be sure you follow the mixing times given in bread formulas exactly, regardless of the type of mixer you are using

Question 6

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 2% salt needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest quarter ounce.___________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 7

If you want each of your baked loaves of bread to weigh as close as to one pound as possible, then the pieces of dough you scales for each loaf should weigh __________ oz.

Accepted Answer

A)  16 
B)  14.5 to 16 
C)  17.5 to 18 
D)  18.5 to 20 
A)  16 
B)  14.5 to 16 
C)  17.5 to 18 
D)  18.5 to 20

Question 8

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce.___________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 9

Which of the following doughs is "taken to the bench young"?

Accepted Answer

A)  rye bread 
B)  a product made from a lean dough 
C)  a product whose dough needs to be fermented for a longer than usual time 
D)  either rye bread or a product made from a lean dough 
A)  rye bread 
B)  a product made from a lean dough 
C)  a product whose dough needs to be fermented for a longer than usual time 
D)  either rye bread or a product made from a lean dough

Question 10

Identify the type of roll shown in each picture.
-

Accepted Answer

A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets 
A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets

Question 11

In sponge doughs, the yeast is allowed to ferment with some of the ingredients before the mixing of the dough is complete.

Accepted Answer

A) True 
 B)False

Question 12

If your loaves of bread are disappointingly small (i.e., have poor volume), then they may __________.

Accepted Answer

A)  have been over-or under-mixed 
B)  contain too much yeast or too little salt 
C)  have been made from a flour that was too strong 
D)  have been cooked in an oven that was not hot enough 
A)  have been over-or under-mixed 
B)  contain too much yeast or too little salt 
C)  have been made from a flour that was too strong 
D)  have been cooked in an oven that was not hot enough

Question 13

Which of the following types of rolls starts out as three small round pieces of dough?

Accepted Answer

A)  knotted 
B)  cloverleaf 
C)  butterflake 
D)  Parker House 
A)  knotted 
B)  cloverleaf 
C)  butterflake 
D)  Parker House

Question 14

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 1.6 kg.______________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 15

Which set of words completes the following sentence correctly? __________ are usually produced from __________ doughs.

Accepted Answer

A)  Croissants and Danish pastry, rich 
B)  Hard-crusted breads and rolls, lean 
C)  Sweet rolls and coffee cakes, rolled-in 
D)  all of these 
A)  Croissants and Danish pastry, rich 
B)  Hard-crusted breads and rolls, lean 
C)  Sweet rolls and coffee cakes, rolled-in 
D)  all of these

Question 16

The rolling-in procedure for Danish dough requires three 3-folds.

Accepted Answer

A) True 
 B)False

Question 17

Steam should be injected into the oven when baking sweet rolls so that they don't become too hard and crust.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following is not one of the purposes of dough mixing?

Accepted Answer

A)  to develop gluten 
B)  to develop alternate layers of fat and dough 
C)  to distribute the yeast evenly throughout the dough 
D)  to combine all ingredients into a uniform, smooth dough 
A)  to develop gluten 
B)  to develop alternate layers of fat and dough 
C)  to distribute the yeast evenly throughout the dough 
D)  to combine all ingredients into a uniform, smooth dough

Question 19

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 1.3 kg.______________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 20

Which of the following is not a step in the "punching" or "folding" step of yeast dough production?

Accepted Answer

A)  pressing the dough down 
B)  hitting the dough with your fist 
C)  pulling the dough up on all sides 
D)  turning the dough upside down in the bowl 
A)  pressing the dough down 
B)  hitting the dough with your fist 
C)  pulling the dough up on all sides 
D)  turning the dough upside down in the bowl

Exam 31: Quick Breads

Hard-crusted breads and whole grain breads are most likely to be __________ dough products.

Proofing __________.

Which of the following is true about the cooling step of the baking process?

Your bread is crumbly. This is probably caused by that fact that you __________.

When mixing a yeast bread dough, it is important to remember to __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -For soft rolls, calculate the quantity of 2% salt needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest quarter ounce.___________________

If you want each of your baked loaves of bread to weigh as close as to one pound as possible, then the pieces of dough you scales for each loaf should weigh __________ oz.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -For French bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce.___________________

Which of the following doughs is "taken to the bench young"?

Identify the type of roll shown in each picture. -

In sponge doughs, the yeast is allowed to ferment with some of the ingredients before the mixing of the dough is complete.

If your loaves of bread are disappointingly small (i.e., have poor volume), then they may __________.

Which of the following types of rolls starts out as three small round pieces of dough?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 1.6 kg.______________

Which set of words completes the following sentence correctly? __________ are usually produced from __________ doughs.

The rolling-in procedure for Danish dough requires three 3-folds.

Steam should be injected into the oven when baking sweet rolls so that they don't become too hard and crust.

Which of the following is not one of the purposes of dough mixing?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -For French bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 1.3 kg.______________

Which of the following is not a step in the "punching" or "folding" step of yeast dough production?

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