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| 1 | |
What is the ideal temperature range for yeast fermentation? |
| | A) | 32°F to 42°F (0°C to 5°C) |
| | B) | 78°F to 82°F (26°C to 28°C) |
| | C) | 85°F to 95°F (29°C to 35°C) |
| | D) | 100°F to 115°F (38°C to 46°C) |
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| 2 | |
A hard lean dough consists of how much fat and sugar? |
| | A) | 0% to 1% |
| | B) | 5% |
| | C) | 5% to 10% |
| | D) | 10% |
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| 3 | |
Which of these is not a regular yeast dough? |
| | A) | hard lean dough |
| | B) | soft medium dough |
| | C) | sweet rich dough |
| | D) | soft lean dough |
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| 4 | |
What ingredient in croissants slows the leavening action of the yeast? |
| | A) | eggs |
| | B) | butter |
| | C) | salt |
| | D) | cold milk |
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| 5 | |
How does Danish pastry dough differ from croissant dough? |
| | A) | It is sweeter and richer. |
| | B) | It is rich in eggs. |
| | C) | Both A and B are correct. |
| | D) | Neither, Danish pastry is another term for croissant. |
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| 6 | |
Which of these is not a mixing method for yeast dough? |
| | A) | blending method |
| | B) | straight-dough method |
| | C) | modified straight-dough method |
| | D) | sponge method |
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| 7 | |
What are the four stages to the continuous breadmaking process? |
| | A) | mixing, kneading, rising, cleanup |
| | B) | scaling, mixing, kneading, fermenting |
| | C) | mixing, kneading, pickup, cleanup |
| | D) | pickup, cleanup, development, final clear |
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| 8 | |
What happens if you overmix or over knead a regular yeast dough? |
| | A) | You cannot overmix or over knead dough. |
| | B) | You will cause the ingredients in the dough to let down. |
| | C) | The dough will not rise. |
| | D) | You will cause the yeast in the dough to ferment. |
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| 9 | |
What type of wash will give baked yeast rolls a glossy, firm curst? |
| | A) | water |
| | B) | whole egg and water |
| | C) | egg white and water |
| | D) | milk |
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| 10 | |
Why should you never apply an egg wash after baking? |
| | A) | The egg remains uncooked, presenting the risk of salmonella bacteria. |
| | B) | The egg will cause the bread to be soggy. |
| | C) | The egg will affect the taste of the bread. |
| | D) | The egg remains uncooked, presenting the risk of e. coli bacteria. |
