On Cooking 30-31 Breads

Yeast is very sensitive to temperature and moisture, and prefers temperatures between ____ and ____.

• 75 F, 95 F

• 50 F, 75 F

• 35 F, 65 F

• 50 F, 60 F

Slt is used in bread making because it conditions gluten, making it ____ and more elastic

• softer

• stronger

• harder

• weaker

After fermentation, the dough is gently folded down to expel and redistribute the gs pockets with a technique known as __________.

• down

• couche

• bannetons

• punching down

The apperance of yeast breads can be altered by applying a glaze or _______ to the dough before baking.

• scoring

• slashing

• docked

• wash

________ is the rapid rise of yeast goods in a hot oven, resulting from te production and expansion of trapped gases.

• oven spring

• wash

• scoring

• docked

Yeast feeds carbohydrates present in the starches and sugars in the bread dough, converting them to carbon dioxide and ethanol, an alcohol, in an organic process known as ___________.

• proofing

• sponge

• fermentation

• lean dough

A thick flour and water batter, which may or may not contain yeast, used to improve the flavor and texture of breads.

• proofing

• sponge

• rich dough

• lean dough

The rise given to shaped yeast products just before baking.

• proofing

• sponge

• rich dough

• lean dough

________ - internal temp. of 190 F to 210 F.

• proofing

• sponge

• rich dough

• lean dough

________ - internal temp. of 180 F to 190 F.

• proofing

• sponge

• rich dough

• lean dough