Quiz 1 2017, questions and answers PDF

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Question 1 (1 point) Hard-crusted breads and whole grain breads are most likely to be __________ dough products. A) rich B) lean C) rolled-in D) none of these Save

Question 2 (1 point) Which of the following is not one of the purposes of dough mixing?

A) to combine all ingredients into a uniform, smooth dough

B) to develop gluten

C) to distribute the yeast evenly throughout the dough

D) to develop alternate layers of fat and dough

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Question 3 (1 point) When mixing a yeast bread dough, it is important to remember to __________. A) taste the dough to determine if it has been thoroughly mixed B) add a little more water if a dough still appears sticky toward the end of its mixing time C) be sure you follow the mixing times given in bread formulas exactly, regardless of the type of mixer you are using D) use the dough arm attachment when using a vertical mixer Save

Question 4 (1 point) Fermentation __________. A) produces carbon monoxide gas and alcohol B) is complete when dough has doubled in volume C) is the process during which yeast acts on the proteins in dough D) all of these

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Question 5 (1 point) Which of the following doughs is taken to the bench young ?

A) rye bread

B) a product made from a lean dough

C) a product whose dough needs to be fermented for a longer than usual time

D) either rye bread or a product made from a lean dough

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Question 6 (1 point) Punching accomplishes all of the following except __________.

A) relaxing gluten

B) redistributing yeast

C) equalizing temperature

D) retaining carbon dioxide

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Question 7 (1 point) Which of the following is not a step in the "punching" or "folding" step of yeast dough production?"

A) pulling the dough up on all sides

B) hitting the dough with your fist

C) turning the dough upside down in the bowl

D) pressing the dough down

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Question 8 (1 point) When you round a piece of dough after you scale it, you are __________.

A) shaping it into a smooth, round ball B) forming a skin on the surface of the dough by stretching the gluten C) forming a skin on the surface of the dough that helps to retain the gases produced by the fermentation process D) all of these Save

Question 9 (1 point) Benching usually lasts about __________. A) 20 to 40 minutes B) 10 to 15 minutes C) 30 seconds to 1 minute D) 1 hour to 4 hours, depending upon the type of dough Save

Question 10 (1 point) Proofing __________. A) is a continuation of the fermentation process B) temperature is usually lower than fermentation temperature C) ideally takes place in an enclosed area whose humidity is approximately 10% D) all of these Save

Question 11 (1 point) During the process of oven spring A) bread rises rapidly B) the dough is removed from the oven for its final rise C) rising stops D) trapped gases escape from the dough Save

Question 12 (1 point) Which of the following statements about baking is correct? A) Rolls spaced apart are baked at a lower temperature than large loaves. B) Rich doughs and sweet doughs are baked at higher temperatures than lean doughs C) Steam is often injected into an oven that is baking loaves of hard-crusted bread. D) It is necessary to score the tops of small rolls before they bake so that they do not break. Save

Question 13 (1 point) Which of the following is true about the cooling step of the baking process? A) To prevent crust cracking, loaves of bread should be cooled directly in front of a fan. B) Bread should be cooled as slowly as possible. C) A soft crust can be produced by brushing with melted shortening before cooling. D) It is particularly important to use a rack to cool rolls baked apart from each other. Save

Question 14 (1 point) Which of the following is false about the storing step of the baking process? A) Bread should be wrapped while it is still hot from the oven. B) Bread to be served within eight hours may be stored on a rack. C) Hard-crusted bread should not be wrapped or their crusts will soften. D) Yeast products should not be stored in the refrigerator because refrigeration actually increases the staling process. Save

Question 15 (1 point) If the crust on your bread is too pale, it may have been __________. A) overproofed or overfermented B) not baked long enough or baked at a too-low temperature C) baked in an oven with too much steam or made from a dough with tool little milk or sugar D) all of these Save

Question 16 (1 point) If your loaves of bread are disappointingly small (i.e., have poor volume), then they may __________. A) have been made from a flour that was too strong B) have been over-or under-mixed C) contain too much yeast or too little salt D) have been cooked in an oven that was not hot enough Save

Question 17 (1 point) A bread whose texture is too dense was probably made from a dough containing too __________.

A) little salt B) much yeast C) little liquid D) all of these Save

Question 18 (1 point)

French bread, hard rolls, rye bread and whole wheat bread are all examples of lean dough products.

A) True B) False

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Question 19 (1 point)

In the sponge dough, yeast is allowed to ferment with some of the ingredients before the mixing of the dough is complete A) True B) False

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Question 20 (1 point)

Rich dough must be mixed longer than lean dough because of the higher sugar and fat content weaken the gluten A) True B) False Save

Question 21 (1 point)

Proper temperature for fermenting most bread dough is about 38 C or 100 F A) True B) False

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Question 22 (1 point)

One way to check for doneness of breads and rolls in the oven is to look at the crust color

A) True B) False

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Question 23 (1 point)

Steam should be injected into the oven when baking sweet rolls so that they don’t become too hard or crusty A) True B) False

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Question 24 (1 point)

Warm bread should be wrapped up to preserve freshness A) True B) False

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Question 25 (1 point)

The rolling-in procedure for Danish dough requires 3 fold A) True B) False

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Question 26 (1 point)

The rapid rising of the yeast dough in the oven due to producon and expansion of gases is called oven A) True B) False

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Question 27 (1 point)

A yeast dough mixing method in which all ingredients are combined at once is called straight dough A) True B) False Save

Question 28 (1 point)

A well-developed French bread should be sticky A) True B) False Save

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