Which type of flour is traditionally used for making bread due to its high protein content?

3/7 Do Now: The Ultimate Bread Baking Quiz

Quiz
•
Life Skills
•
8th Grade
•
Medium
Rachel Raos
Used 1+ times
FREE Resource
16 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cake flour
All-purpose flour
Bread flour
Whole wheat flour
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of proofing in bread making?
To mix the ingredients thoroughly
To allow the dough to rise and develop flavor
To preheat the oven
To knead the dough
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what temperature range is bread typically baked?
150-200°F (65-93°C)
200-250°F (93-121°C)
350-450°F (177-232°C)
500-550°F (260-288°C)
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is gluten?
A type of sugar found in flour
A protein that gives bread its structure
A leavening agent used in baking
A type of fat used for greasing the pan
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a method for shaping bread?
Braiding
Rolling
Folding
Freezing
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does it mean to "score" bread?
To slice it into pieces
To knead the dough again before baking
To make shallow cuts on the surface of the dough before baking
To evaluate the quality of the baked bread
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is steam often used in the oven when baking bread?
To prevent the bread from rising
To create a crispier crust
To make the bread dough wetter
To lower the baking temperature
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