Back

Chapter 43 - Yeast-Raised Products: In Review

True or false. Yeast is mixed first with the dry ingredients so that it is distributed evenly.
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?
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 _____.
True or false. Steam or humidity is important when proofing dough to prevent a dry crust from forming on the dough.
Proofing is complete when the dough _____ in size.
List two reasons why bread and roll doughs are docked.
List four things that happen to dough when it is baked.

To e-mail this activity, fill in the fields below and select Send. Note: Your responses will not be saved on this page.

Your Name

Your E-mail Send yourself a copy

Your Instructor's E-mail

Additional Recipient's E-mail (optional)

Comments

I confirm my input is correct and am ready to submit