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43: In Review Questions
True or false. Yeast is mixed first with the dry ingredients so that it is distributed evenly.
A. True
B. False
Dough is kneaded to develop _____, which gives bread its structure and texture.
Why is the speed and length of time that dough is kneaded important?
During fermentation, yeast consumes carbohydrates and releases which of the following?
A. Gases and protein
B. Alcohol and carbon dioxide
C. Gluten and protein
D. Carbon dioxide and gluten
List two reasons why dough is punched after it has fermented and risen.
To create finished products of a uniform size, dough should be portioned by _____.
A. volume
B. docking
C. weight
D. sight
True or false. Steam or humidity is important when proofing dough to prevent a dry crust from forming on the dough.
A. True
B. False
Proofing is complete when the dough _____ in size.
A. doubles
B. triples
C. shrinks
D. quadruples
List two reasons why bread and roll doughs are docked.
List four things that happen to dough when it is baked.
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