Which ratio of bread flour to whole grain flour is recommended for a recipe being adapted?
4 parts bread flour to 1 part whole grain flour
3 parts bread flour to 1 part whole grain flour
2 parts bread flour to 1 part whole grain flour
1 part bread flour to 1 part whole grain flour
COOL RISE BREAD INGREDIENTS: 2 pkg. yeast 1/2 c warm water 1 3/4 c warm milk 2 T sugar 1 T salt 3 T soft margarine 6 c flour DIRECTIONS: Dissolve yeast in warm water in large bowl. Add milk, sugar, salt and soft margarine. Stir in 2 cups flour, beat with beater until smooth. Add 1 cup flour, beat with wooden spoon until smooth. Gradually add remaining flour to make soft dough. Knead on floured board until smooth and elastic. Let rest 20 minutes then divide into 2 loaves. Place dough seam side down in greased pans. Brush surface of dough with oil. Cover with wax paper-covered with oil. Top with transparent wrap. Refrigerate 2-24 hours. When ready to bake, uncover. Let stand 10 minutes at room temperature. Break any gas bubbles with a greased toothpick. Bake at 400°F fir 30-40 minutes. Recipe yields 2 loaves.
To prepare six loafs of bread using the Cool-Rise Bread recipe listed above, how many packages of yeast are needed?
2
4
6
8
What is the proper technique for measuring flour?
Displacement
Pack
Poor
Spoon
COOL RISE BREAD INGREDIENTS: 2 pkg. yeast 1/2 c warm water 1 3/4 c warm milk 2 T sugar 1 T salt 3 T soft margarine 6 c flour DIRECTIONS: Dissolve yeast in warm water in large bowl. Add milk, sugar, salt and soft margarine. Stir in 2 cups flour, beat with beater until smooth. Add 1 cup flour, beat with wooden spoon until smooth. Gradually add remaining flour to make soft dough. Knead on floured board until smooth and elastic. Let rest 20 minutes then divide into 2 loaves. Place dough seam side down in greased pans. Brush surface of dough with oil. Cover with wax paper-covered with oil. Top with transparent wrap. Refrigerate 2-24 hours. When ready to bake, uncover. Let stand 10 minutes at room temperature. Break any gas bubbles with a greased toothpick. Bake at 400°F fir 30-40 minutes. Recipe yields 2 loaves.
Which kneading time of the Cool Rise Bread recipe above would result in a tough bread product?
2 minutes
5 minutes
15 minutes
20 minutes
Which flour contains the largest amount of gluten and produces the strongest and most elastic gluten?
All-purpose
Bread
Cake
Self-rising
What is the MAIN difference between liquids used in traditional yeast breads and liquids used in bread machine yeast breads?
Traditional uses warm liquids and bread machine uses liquids at room temperature.
Traditional uses cool liquids and bread machine uses liquids at room temperature.
Traditional uses hot liquids and bread machine uses liquids at warm temperature.
Traditional uses refrigerated liquids and bread machine uses liquids at room temperature.
If the bakery assistant is preparing bread using the traditional method, what temperature should be used to dissolve the yeast properly?
150°F to 160°F
105°F to 115°F
60°F to 70°F
45°F to 55°F
In a recipe that calls for double-acting baking powder, at what point during the preparation will the MOST carbon dioxide be released?
Heated
Kneaded
Moistened
Proofed
The bakery attendant is preparing a yeast bread recipe that calls for the use of baking soda as a leavening agent. What type of leavening agent is produced by the baking soda?
Gas
Heat
Liquid
Moisture
Which is NOT a leavening agent?
Baking powder
Baking soda
Gluten
Steam
COOL RISE BREAD INGREDIENTS: 2 pkg. yeast 1/2 c warm water 1 3/4 c warm milk 2 T sugar 1 T salt 3 T soft margarine 6 c flour DIRECTIONS: Dissolve yeast in warm water in large bowl. Add milk, sugar, salt and soft margarine. Stir in 2 cups flour, beat with beater until smooth. Add 1 cup flour, beat with wooden spoon until smooth. Gradually add remaining flour to make soft dough. Knead on floured board until smooth and elastic. Let rest 20 minutes then divide into 2 loaves. Place dough seam side down in greased pans. Brush surface of dough with oil. Cover with wax paper-covered with oil. Top with transparent wrap. Refrigerate 2-24 hours. When ready to bake, uncover. Let stand 10 minutes at room temperature. Break any gas bubbles with a greased toothpick. Bake at 400°F fir 30-40 minutes. Recipe yields 2 loaves.
Instructions for the Cool Rise Bread recipe above say to break any gas bubble. What causes the bubbles to develop?
Baking
Fermentation
Kneading
Shaping
Why must yeast dough be punched down?
Create fine, uniform texture
Evaporate alcohol
Optimize fermentation
Release some carbon dioxide
Oven spring causes bread to:
Cook without burning.
Have a hard surface.
Have a hard surface.
Stay fresh longer.
The baker is preparing refrigerator dough for yeast rolls. Which mixing method should be chosen if the baker does NOT want to knead the dough?
Batter
Mixer
One-rise
Traditional
To prepare yeast breads, which method speeds the mixing time and shortens kneading time?
Batter
Mixer
One-rise
Traditional
Sixty Minute Yeast Rolls (Makes 2 dozen rolls) 4 to 5 cups all-purpose flour 3 T. sugar 1 t. salt 2 packages active dry yeast 1-cup milk ½ cup water ¼ cup margarine
In a large bowl, thoroughly mix 1½ cups flour, sugar, salt, and undissolved yeast. Set aside. Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm (120° -130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat two minutes at medium speed with an electric mixer, scraping the bowl occasionally. Stir in enough additional flour to make a soft dough ball. Turn out onto lightly floured surface; knead until smooth and elastic (about five minutes). Place in greased bowl, turning dough over until top is greased, to prevent the dough from drying out. Cover, place bowl in pan of water at about 98° F. Let rise 15 minutes. Grease baking pans lightly with shortening. Turn dough out onto well-floured surface. Punch down and toss until no longer sticky. Divide dough into 24 portions. Let rise in warm oven (about 90° F) for 15 minutes or until doubled in size. Take rolls out of oven. Preheat oven to 425° F. Bake at 425° F for 12 minutes or until golden brown.
In the Sixty-Minute Yeast Rolls recipe above, which ingredient is a leavening agent?
Active dry yeast
All-purpose flour
Margarine
Milk
Sixty Minute Yeast Rolls (Makes 2 dozen rolls) 4 to 5 cups all-purpose flour 3 T. sugar 1 t. salt 2 packages active dry yeast 1-cup milk ½ cup water ¼ cup margarine
In a large bowl, thoroughly mix 1½ cups flour, sugar, salt, and undissolved yeast. Set aside. Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm (120° -130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat two minutes at medium speed with an electric mixer, scraping the bowl occasionally. Stir in enough additional flour to make a soft dough ball. Turn out onto lightly floured surface; knead until smooth and elastic (about five minutes). Place in greased bowl, turning dough over until top is greased, to prevent the dough from drying out. Cover, place bowl in pan of water at about 98° F. Let rise 15 minutes. Grease baking pans lightly with shortening. Turn dough out onto well-floured surface. Punch down and toss until no longer sticky. Divide dough into 24 portions. Let rise in warm oven (about 90° F) for 15 minutes or until doubled in size. Take rolls out of oven. Preheat oven to 425° F. Bake at 425° F for 12 minutes or until golden brown.
Which ingredient in the Sixty Minute Yeast Rolls recipe above hydrates the other ingredients?
Liquid
Salt
Sugar
Yeast
Sixty Minute Yeast Rolls (Makes 2 dozen rolls) 4 to 5 cups all-purpose flour 3 T. sugar 1 t. salt 2 packages active dry yeast 1-cup milk ½ cup water ¼ cup margarine
In a large bowl, thoroughly mix 1½ cups flour, sugar, salt, and undissolved yeast. Set aside. Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm (120° -130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat two minutes at medium speed with an electric mixer, scraping the bowl occasionally. Stir in enough additional flour to make a soft dough ball. Turn out onto lightly floured surface; knead until smooth and elastic (about five minutes). Place in greased bowl, turning dough over until top is greased, to prevent the dough from drying out. Cover, place bowl in pan of water at about 98° F. Let rise 15 minutes. Grease baking pans lightly with shortening. Turn dough out onto well-floured surface. Punch down and toss until no longer sticky. Divide dough into 24 portions. Let rise in warm oven (about 90° F) for 15 minutes or until doubled in size. Take rolls out of oven. Preheat oven to 425° F. Bake at 425° F for 12 minutes or until golden brown.
In the Sixty-Minute Yeast Roll recipe above, what is the purpose of covering the bowl and setting it in a pan of water at 98° F?
Allow dough to dry
Allow fermentation
Add moisture to dough
Prepare for kneading process
Sixty Minute Yeast Rolls (Makes 2 dozen rolls) 4 to 5 cups all-purpose flour 3 T. sugar 1 t. salt 2 packages active dry yeast 1-cup milk ½ cup water ¼ cup margarine
In a large bowl, thoroughly mix 1½ cups flour, sugar, salt, and undissolved yeast. Set aside. Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm (120° -130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat two minutes at medium speed with an electric mixer, scraping the bowl occasionally. Stir in enough additional flour to make a soft dough ball. Turn out onto lightly floured surface; knead until smooth and elastic (about five minutes). Place in greased bowl, turning dough over until top is greased, to prevent the dough from drying out. Cover, place bowl in pan of water at about 98° F. Let rise 15 minutes. Grease baking pans lightly with shortening. Turn dough out onto well-floured surface. Punch down and toss until no longer sticky. Divide dough into 24 portions. Let rise in warm oven (about 90° F) for 15 minutes or until doubled in size. Take rolls out of oven. Preheat oven to 425° F. Bake at 425° F for 12 minutes or until golden brown.
During fermentation, the Sixty Minute Yeast Rolls recipe forms alcohol. What happens to this alcohol?
Creates oven spring
Develops gluten
Evaporates during baking
Forms the framework
Sixty Minute Yeast Rolls (Makes 2 dozen rolls) 4 to 5 cups all-purpose flour 3 T. sugar 1 t. salt 2 packages active dry yeast 1-cup milk ½ cup water ¼ cup margarine
In a large bowl, thoroughly mix 1½ cups flour, sugar, salt, and undissolved yeast. Set aside. Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm (120° -130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat two minutes at medium speed with an electric mixer, scraping the bowl occasionally. Stir in enough additional flour to make a soft dough ball. Turn out onto lightly floured surface; knead until smooth and elastic (about five minutes). Place in greased bowl, turning dough over until top is greased, to prevent the dough from drying out. Cover, place bowl in pan of water at about 98° F. Let rise 15 minutes. Grease baking pans lightly with shortening. Turn dough out onto well-floured surface. Punch down and toss until no longer sticky. Divide dough into 24 portions. Let rise in warm oven (about 90° F) for 15 minutes or until doubled in size. Take rolls out of oven. Preheat oven to 425° F. Bake at 425° F for 12 minutes or until golden brown.
What helps identify when the fermentation process of the Sixty Minute Yeast Roll recipe is complete?
Appears dry on the surface.
Doubles in size.
Has a sweet aroma.
Temperature reaches 75°F.
If yeast bread is golden brown with rough crust and the interior has chunks of flour, what quality is the product?
Excellent
High
Low
Unable to determine
Sixty Minute Yeast Rolls (Makes 2 dozen rolls) 4 to 5 cups all-purpose flour 3 T. sugar 1 t. salt 2 packages active dry yeast 1-cup milk ½ cup water ¼ cup margarine
In a large bowl, thoroughly mix 1½ cups flour, sugar, salt, and undissolved yeast. Set aside. Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm (120° -130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat two minutes at medium speed with an electric mixer, scraping the bowl occasionally. Stir in enough additional flour to make a soft dough ball. Turn out onto lightly floured surface; knead until smooth and elastic (about five minutes). Place in greased bowl, turning dough over until top is greased, to prevent the dough from drying out. Cover, place bowl in pan of water at about 98° F. Let rise 15 minutes. Grease baking pans lightly with shortening. Turn dough out onto well-floured surface. Punch down and toss until no longer sticky. Divide dough into 24 portions. Let rise in warm oven (about 90° F) for 15 minutes or until doubled in size. Take rolls out of oven. Preheat oven to 425° F. Bake at 425° F for 12 minutes or until golden brown.
The texture or consistency of the rolls made from the Sixty Minute Yeast Roll recipe are moist, fine, with even grain. What is the texture of the product?
Unsatisfactory
High
Low
Unable to determine
What is the appropriate temperature for liquid to dissolve yeast?
35°F to 45°F
85°F to 95°F
105°F to 115°F
120°F to 130°F
When yeast is dissolved in the traditional mixing method, what is the correct temperature for the liquid?
35°F to 50°F
75°F to 85°F
105°F to 115°F
120°F to 140°F
What is the correct temperature for liquid when mixing dry and liquid ingredients together when making yeast bread?
35°F to 45°F
75°F to 55°F
100°F to 115°F
120°F to 130°F
What nutrients give baked products their structure?
Carbohydrates and fat
Protein and starch
Protein and sugar
Sugar and fat
What happened to a yeast bread product that has too much volume?
Baked too long
Too little salt
Too little yeast
Under proofed
If yeast bread consistently yields a product that has a heavy texture, what is the likely cause?
Over kneaded
Too much yeast
Too short proofing time
Too warm proofing time
What happened to a yeast bread product that is dry and crumbly?
Not enough flour
Oven temperature too low
Over kneaded
Too much yeast
When using the microwave oven to bake yeast bread, it will:
Lack a crisp, brown crust.
Need additional rising times.
Need extra kneading.
Need less liquid.
What is the FIRST step to defrost frozen yeast dough in the microwave?
Microwave frozen dough on defrost for 10 minutes.
Microwave frozen dough on low power for 5 minutes.
Microwave 1 cup of water for 3 – 5 minutes, until boiling.
Place frozen dough directly in cold microwave.
Which is the LAST step to be completed when proofing dough in the microwave?
Microwave on low power for 1 minute, let stand in oven for 15 minutes.
Microwave on low power for 10 minutes, let stand in oven for 15 minutes
Microwave on high power for 1 minute, proofing is complete.
Microwave on high power for 10 minute, proofing is complete.