yeast breads objective 5.00 mrs. mercs. steps ingredient function flouradaptationreplaceme nts 100...
TRANSCRIPT
Yeast BreadsObjective 5.00
Mrs. Mercs
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
100 Steps
What is the definition of punching down?Answer
100 Steps
Releasing carbon dioxide by pressing dough down and letting air escape
Main Page
100 Ingredient Function
What function does sugar serve besides flavoring dough? Answer
100 Ingredient Function
Feeds yeastMain Page
100 Flour
What is the difference between bread and cake flour?
¿Question?Answer
100 Flour
Bread flour has more protein/gluten.
Main Page
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
100 Adaptation
Decrease liquid by ¼ cup
Main Page
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
100 Replacements
a. ½ tsp baking soda and 1 tsp cream of tartar
Main Page
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
200 Steps
B. knead it. Main Page
200 Ingredient Function
What is the appropriate temperature to dissolve yeast?a.70 degreesb.110 degreesc.150 degreesd.200 degrees
Answer
200 Ingredient Function
110 degrees
Main Page
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
200 Flour
2 parts bread to 1 part whole grain
Main Page
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
200 Adaptation
Low volume and rough top
Main Page
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
200 Replacements
Honey
Main Page
300 Steps
What is the first step in making yeast bread?
a. Punching downb. Risingc. Dissolving yeastd. mixing
Answer
300 Steps
Dissolving yeast
Main Page
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
300 Ingredient Function
Decreases caloriesMain Page
300 Flour
What type of flour should NOT be used for yeast breads?
a. Cakeb. All purposec. Whole wheatd. Bread
Answer
300 Flour
Cake
Main Page
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
300 Adaptation
Product will be toughMain Page
300 Replacements
If you do not have butter, what is a good replacement?
a. Shorteningb. More sugarc. Cooking oild. Olive oil
Answer
300 Replacements
Shortening
Main Page
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
400 Steps
Let bread double in size, then put in oven
Main Page
400 Ingredient Function
What provides structure for yeast breads?
a. Sugarb. fatc. Flourd. moisture
Answer
400 Ingredient Function
Flour
Main Page
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
400 Flour
Bread
Main Page
400 Adaptation
Which is not an leavening agent?
a. Baking powderb. Baking sodac. Glutend. steam
Answer
400 Adaptation
GlutenMain Page
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
400 Replacements
Heating
Main Page
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
500 Steps
BatterMain Page
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
500 Ingredient Function
Too little salt
Main Page
500 Flour
What dough should you never use for yeast products?
a. All purposeb. Self-risingc. High glutend. bread
Answer
500 Flour
Self rising
Main Page
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
500 Adaptation
Longer rising time
Main Page
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
500 Replacements
Refrigerate overnight and bake the next day
Main Page