(Obj 4.02)

When one bakes yeast bread products, what would happen if fermentation failed to occur?

• The yeast dough would have too much gas and explode.

• The yeast dough would not rise.

• The yeast dough would be dry.

• The yeast dough would not be elastic.

When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:

• once.

• twice

• three times.

• four times.

While preparing yeast bread in a Food and Nutrition I class, students misread the temperature of the water on the thermometer. The temperature of the liquid was 140°F. How will this affect the yeast?

• cause the yeast to overproduce steam

• cause the yeast to die

• will not activate the yeast

• will not allow the yeast to produce enough steam

To knead bread dough, use a:

• hand mixer with a wire whisk.

• mixing bowl with a spoon.

• stand mixer with a flat beater.

• stand mixer with a dough hook.

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 which step of yeast bread production?

• mixing

• kneading

• letting the dough rise

• shaping the dough

Batter bread differs from basic white bread by:

• heating the flour

• beating the mixture.

• adding extracts

• using a starter.

During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:

• start baking.

• rise slightly.

• double in size.

• triple in size

How will Kenia know if she has a quality yeast product?

• The product will have risen well.

• The product will be brown

• The product will have failed to rise.

• The product will be gooey.

Malik plans to make two loaves of homemade yeast bread. If Malik wants to bake both loaves at the same time, he will need to:

• decrease the baking temperature

• decrease the baking time

• increase the baking temperature

• increase the baking time.

After mixing and letting the dough rise, what should Alyssa do to the dough?

• allow the dough to rise again

• bake the dough

• shape the dough

• punch down the dough