Yeast Breads Objective 5.00 Mrs. Mercs. Steps Ingredient Function FlourAdaptationReplaceme nts 100...
Transcript of Yeast Breads Objective 5.00 Mrs. Mercs. Steps Ingredient Function FlourAdaptationReplaceme nts 100...
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Yeast BreadsObjective 5.00
Mrs. Mercs
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Steps Ingredient Function
Flour Adaptation Replacements
100 100 100 100 100
200 200 200 200 200
300 300 300 300 300
400 400 400 400 400
500 500 500 500 500
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100 Steps
What is the definition of punching down?Answer
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100 Steps
Releasing carbon dioxide by pressing dough down and letting air escape
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100 Ingredient Function
What function does sugar serve besides flavoring dough? Answer
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100 Ingredient Function
Feeds yeastMain Page
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100 Flour
What is the difference between bread and cake flour?
¿Question?Answer
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100 Flour
Bread flour has more protein/gluten.
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100 Adaptation
What adjustments should be made if an egg is added to a yeast bread recipe?
a. Decrease liquid by ¼ cupb. Increase flour by 1 cupc. Increase salt by 1 TBSPd. Decrease sugar by ¼ tsp
Answer
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100 Adaptation
Decrease liquid by ¼ cup
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100 Replacements
If a bread recipe calls for 2 tsp of baking powder, what ingredient can be used as a substitution?
a. ½ tsp baking powder and 1 tsp dried milk
b. ½ tsp baking soda and 1 tsp cream of tartar
c. ½ tsp dry yeast and 1 tsp saltd. ½ tsp of flour and 1tsp sugar
Answer
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100 Replacements
a. ½ tsp baking soda and 1 tsp cream of tartar
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200 – Steps
What should you do after mixing a yeast dough?
a. Put it in the ovenb. Knead itc. Form it into loavesd. Throw it away
Answer
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200 Steps
B. knead it. Main Page
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200 Ingredient Function
What is the appropriate temperature to dissolve yeast?a.70 degreesb.110 degreesc.150 degreesd.200 degrees
Answer
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200 Ingredient Function
110 degrees
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200 Flour
Which ratio of bread flour to whole grain is recommended for a receipe being adapted?
a. 4 parts bread to 1 part whole grainb. 3 parts bread to 1 part whole grainc. 2 parts bread to 1 part whole graind. 1 part bread to 1 part whole grain
Answer
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200 Flour
2 parts bread to 1 part whole grain
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200 Adaptation
omitting salt from a yeast bread recipe causes the final product to have what appearance?
a. High volume, rounded and smoothb. High volume rounded and bumpyc. Low volume and rough topd. Low volume and smooth top
Answer
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200 Adaptation
Low volume and rough top
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200 Replacements
If you do not use sugar in a yeast bread recipe, what could be substituted?
a. Honeyb. Saltc. More flourd. More yeast
Answer
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200 Replacements
Honey
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300 Steps
What is the first step in making yeast bread?
a. Punching downb. Risingc. Dissolving yeastd. mixing
Answer
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300 Steps
Dissolving yeast
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300 Ingredient Function
Which is NOT a purpose of fat in baked products?
a. Shortens gluten structureb. Decreases caloriesc. Adds flavord. Increases keeping quality
Answer
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300 Ingredient Function
Decreases caloriesMain Page
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300 Flour
What type of flour should NOT be used for yeast breads?
a. Cakeb. All purposec. Whole wheatd. Bread
Answer
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300 Flour
Cake
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300 Adaptation
When leaving fat out of a yeast bread recipe, what will be the result?
a. Product will be more tenderb. Product will be toughc. Product will rise more quicklyd. Product will rise more slowly
Answer
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300 Adaptation
Product will be toughMain Page
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300 Replacements
If you do not have butter, what is a good replacement?
a. Shorteningb. More sugarc. Cooking oild. Olive oil
Answer
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300 Replacements
Shortening
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400 Steps
What should you do after shaping dough into loaves or rolls?
a. Put bread in the ovenb. Let bread double in size, then put in
ovenc. Eat breadd. Put bread in microwave to rise
Answer
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400 Steps
Let bread double in size, then put in oven
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400 Ingredient Function
What provides structure for yeast breads?
a. Sugarb. fatc. Flourd. moisture
Answer
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400 Ingredient Function
Flour
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400 Flour
What flour contains the largest amount of gluten and provides dough with strongest elastic structure?
a. All purposeb. Breadc. Caked. Self rising
Answer
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400 Flour
Bread
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400 Adaptation
Which is not an leavening agent?
a. Baking powderb. Baking sodac. Glutend. steam
Answer
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400 Adaptation
GlutenMain Page
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400 Replacements
In a recipe that calls for double acting baking powder, at what point during the preparation will most of the carbon dioxide be released?
a. Heatingb. Kneadingc. Moisteningd. proofing
Answer
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400 Replacements
Heating
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500 Steps
If you prepare a refirgerator dough and do not want to knead it, what method will you use?
a. Batterb. Mixerc. One-rised. Tradtitional
Answer
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500 Steps
BatterMain Page
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500 Ingredient Function
What may happen to a yeast bread that has much volume?
a. Baked too longb. Too little saltc. Too little yeastd. Under proofed
Answer
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500 Ingredient Function
Too little salt
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500 Flour
What dough should you never use for yeast products?
a. All purposeb. Self-risingc. High glutend. bread
Answer
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500 Flour
Self rising
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500 Adaptation
If you add nuts or raisins to a bread, what changes will you have to make to your process?
a. Longer rising timeb. Shorter rising timec. Longer baking timed. Shorter baking time
Answer
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500 Adaptation
Longer rising time
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500 Replacements
What should you do if you do not have time to let a bread rise before baking?
a. Refrigerate overnight and bake the next day
b. Bake before it has risen completelyc. Add baking powder to the reciped. Add more sugar so that the yeast will
react more quickly
Answer
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500 Replacements
Refrigerate overnight and bake the next day
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