Foods 1 - 4.02 Yeast Breads

Front

What will help prevent the yeast dough from forming a crust or drying out during fermentation? Options: applying oil, applying sugar, applying salt, applying flour

Back

applying oil

Front

After mixing and letting the dough rise, you should:

Back

punch down the dough

Front

Sprinkling a work surface with flour, turning the dough ball onto the floured surface, and using the heels of both hands to push the dough down and away best describes:

Back

kneading

Front

If the temperature of the liquid is 140°F when preparing yeast bread, it will:

Back

cause the yeast to die

Front

Batter bread differs from basic white bread because, to the batter bread, you:

Back

beat the mixture

Front

You are preparing yeast bread by using the quick-mix method. To activate the yeast, the temperature of the liquid should be: 200°F–212°F, 120°F–130°F, 200°F–212°F, 105°F–115°F

Back

120°F–130°F

Front

If you want to bake 2 loaves of homemade yeast bread at the same time, you should:

Back

increase the baking time

Front

When making yeast bread, punching down the dough releases:

Back

carbon dioxide

Front

How many times do you allow yeast bread dough to rise when using the conventional mixing method?

Back

twice

Front

How do lean and rich doughs differ?

Back

lean contains little sugar and fat--rich contains a lot