Using Yeast

Front

According to the passage, both fresh yeast and granulated dried yeast need to be mixed with the ______ ingredients in a dough recipe before adding the dry ingredients.

Back

liquid

Front

What is the optimum temperature range for dissolving yeast?

Back

110-115

Front

Fill in the blank: Liquids at temperatures over _____°F may kill the yeast organism rendering it ineffective.

Back

138

Front

Kneading, or repeatedly folding and pressing the dough after it is mixed, is done to develop what?

Back

gluten

Front

Gluten is the ______ that gives dough its structure and elasticity.

Back

protein

Front

What happens the more the dough is kneaded?

Back

The more gluten is developed.

Front

What is yeast?

Back

Yeast is a living organism that consumes carbohydrates found in flour, sugar, and other ingredients in dough.

Front

What is released when carbohydrates are consumed by yeast?

Back

Alcohol and carbon dioxide are released.

Front

What is the process called when yeast consumes carbohydrates and releases alcohol and carbon dioxide?

Back

Fermentation

Front

Fermentation is best done in a ________ place with no drafts.

Back

warm