Yeast Dough Test

1. A basic, lean dough consists of three main ingredients: flour, yeast and salt.  a)  True  b)  False

2. Which dough below is not considered a lean dough?

 a)  

 b)  

 c)  

 d)  

3. All yeast breads go through the same main bread making stages.  a)  True  b)  False

4.  type of Pre-ferment made from natural yeast to produce a sour flavor that causes, your mouth to salivate when eating bread that has this Pre-ferment in it; this pre-ferment can have re-used to make breads for long periods of time.

 a)  Biga  b)  poolish  c)  Sourdough starter  d)  Pate Ferment

5. The simplest method for mixing yeast dough is called the _______________ method.  a)  sponge dough  b)  old dough  c)  sourdough starter  d)  straight dough

6. a poolish is an Italian Pre-ferment that more flour then water .  a)  True  b)  False

7. When kneading dough, make sure to flour the bench, your hands and the dough as much as possible to prevent any sticking.

 a)  True  b)  False

8. Kneading should be done with:  a)  one hand.  b)  two hands.  c)  one or two hands. It doesn't matter.

9. Pate Ferment is old dough used as a Pre-ferment  a)  True  b)  False

10.  Which bowl is the best for fermenting dough?  a)  

 b)  

c)

11. The main reason for kneading yeast dough is to develop:  a)  flavor.  b)  carbon dioxide.  c)  gluten.

12. After kneading, the yeast dough moves on to the __________ stage.  a)  proofing  b)  fermentation  c)  shaping

13. The _________________ from yeast is/are responsible for making yeast dough rise.  a)  acids  b)  alcohol  c)  carbon dioxide

14. During the fermentation stage, yeast dough ______________________ enclosed or covered with plastic wrap.

 a)  must be  b)  does not need to be

15. Yeast dough will not rise if it is left to ferment in the refrigerator.  a)  True  b)  False

16. Dough that is fermented under refrigeration is commonly referred to as:  a)  slow proofing.  b)  retarding.  c)  stalling.

17. The act of punching yeast dough down occurs after the _________________ stage.  a)  fermenting  b)  proofing  c)  shaping

18. Punching down yeast dough helps to:  a)  redistribute the yeast.  b)  enhance the flavor.  c)  remove the carbon dioxide and alcohol.  d)  all of the above.

19. After yeast dough has been punched down, it is best to let it bench rest for a few minutes. The more dough is handled, the more it should be left to rest.

 a)  True  b)  False

20. When baking lean dough, make sure the baking sheet has been well greased to prevent sticking.  a)  True  b)  False

21. When transferring shaped yeast dough to a baking sheet, make sure to place it:  a)  seam-side down.  b)  seam-side up.

22. Once yeast dough has been shaped, it moves on to the ______________ stage.  a)  fermenting  b)  proofing  c)  developing

23. During proofing, yeast dough must be covered to protect it from drying out.  a)  True  b)  False

24. It is better to _________ proof than ________ proof yeast dough prior to baking.  a)  under / over  b)  over / under

25. The sole reason for slashing or cutting bread dough prior to baking is for decorative purposes.  a)  True  b)  False

26. When slashing bread dough, make sure to cut into the dough at least 1” - inch deep.  a)  True  b)  False

27. Which image displays the best slashes for a baguette?  a)  

 b)  

28. Once yeast dough has been slashed or cut, it must be placed into the oven and baked immediately.

 a)  True  b)  False

29. When baking yeast dough, an initial steaming in the oven helps the dough to expand and create a crispy crust on the surface.

 a)  True

 b)  False

30. As soon as yeast dough enters the oven, the high heat super-activates the yeast and the bread expands to its fullest. Bakers commonly refer to this as:

 a)  oven jump.  b)  oven rise.  c)  oven climb.  d)  oven spring.

31. To check if lean dough is fully baked:  a)  the top and bottom should be golden brown.  b)  the top, bottom and sides should be golden brown.  c)  the sides should feel soft to the touch.

32. If you choose to use a thermometer to test lean dough for doneness, once fully baked, the temperature should be approximately:

 a)  160 - 190°F (71 - 76 °C).  b)  200 - 210 °F (93 - 99 °C).  c)  230 - 240 °F (110 - 115 °C).

33. Once bread has finished baking it must be placed onto a cooling rack to properly cool.  a)  True  b)  False

34. To prolong the shelf life of bread, it is best to store it in the refrigerator.  a)  True  b)  False

35. A basic, Soft dough consists of these main ingredients: flour, yeast, salt, sweetener and a fat.  a)  True b)  False

36. A basic, enriched dough consists of these main ingredients: flour, yeast, salt, sweetener and a fat.  a)  True b)  False