Yeast Breads and Baked Goods Flashcards Preview

Professional Cooking > Yeast Breads and Baked Goods > Flashcards

Flashcards in Yeast Breads and Baked Goods Deck (26)
Loading flashcards...
0
Q

The best temperature for growth of fresh (compressed) yeast is:

A

21-32 Celsius

1
Q

Baked yeast goods should be stored:

A

At room temperature

2
Q

Simply combining and mixing yeast dough ingredients together is called the :

A

Straight-dough method

3
Q

The final rise of shaped yeast products in a humid environment is known as:

A

Proofing

4
Q

Folding butter or fat into a fermented and punched-down dough is known as the:

A

Rolled-in method

5
Q

At what temperature does yeast die?

A

59 C (138 F )

6
Q

Which of the following is not a method used to mix yeast dough?

A) sponge method
B) straight dough method
C) rolled-in method
D) creaming method

A

D. Creaming method

7
Q

Punching the dough has the effect of:

A

Evening out the dough’s temperature

8
Q

The appearance of some breads can be improved by cutting their tops with a knife or razor just before baking. This is known as:

A

Slashing

9
Q

Which of the following is not a stage in bread production?

A) rounding
B) proofing
C) cutting
D) kneading

A

C) cutting

10
Q

The conversion of sugar into alcohol and carbon dioxide by yeast is called :

A

Fermentation

11
Q

The purpose of applying a wash to the dough before baking is to affect the bread’s :

(Hint: there are 3 answers in total)

A
  1. Shine
    2 Crispness
  2. Colour
12
Q

The primary leavener of a rolled-in dough is :

A

Steam

13
Q

The disadvantage of using instant yeast is that it :

A

Requires higher proofing temperatures

14
Q

Combing yeast, liquid and half the flour and letting it rise, then adding fat, salt , sugar and flour describes:

A

Sponge dough method

15
Q

The best wash to use for a crisp crust is :

A

Water

16
Q

Salt is used in bread making because it conditions gluten and inhibits the growth of yeast.

True or False?

A

True

17
Q

Salt is used in bread dough because it does what 3 things?

A
  1. Conditions gluten
  2. Improves flavour
  3. Slows yeast action
18
Q

Dry yeast, like the other dry ingredients, should be rehydrated in cold water before being used.

True or False

A

False.
It is rehydrated in lukewarm water
(40 C).

19
Q

Steam injection results in a soft crust.

True or False?

A

False.

It creates a crispy crust

20
Q

Milk is a wash that results in a soft crust.

True or False?

A

True

21
Q

Instant yeast and dry yeast can be interchangeable in recipes.

True or False?

A

False

I dont get this question??

22
Q

Baked goods should be refrigerated as soon as possible to retain freshness.

True or False?

A

False.

It promotes staling.

23
Q

Different types of yeasts can be substituted straight across in recipes.

True or False?

A

False.

You must convert accurately!

24
Q

What is blind baking ( pre-baking)?

A

The process of baking a pie crust without the filling.

25
Q

A clover roll is 4 small rolls placed together and allowed to proof and bake.

True or False?

A

False.

(I dont know why) find out