4.02 Yeast breads

While preparing yeast breads 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 system

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

• once

• twice

• three times

• four times

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

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.

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 the size

batter bread differs from basic white bread by:

• heating the flour

• beating the mixture

• adding extracts

• using a starter

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

During the production of yeast breads, punching down the dough releases:

• carbon dioxide

• carbon monoxide

• hydrogen

• oxygen