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?
4.02 Yeast breads

Quiz
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Other
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11th Grade
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Medium
Juliana Trianoski
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:
once
twice
three times
four times
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
batter bread differs from basic white bread by:
heating the flour
beating the mixture
adding extracts
using a starter
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
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