Lesson 2

Question 1

What all yeast must contains

Answer 1

Flour
liquid
salt and yeast

Question 2

It adds nutrients to bread and helps bread stay fresh or longer
it also gives bread a softer crust

Answer 2

Milk

Question 3

What is the temperature of the liquids you need to dissolve the yeast

Answer 3

105° to 115°

Question 4

If you are combining yeast with another dry ingredients, what is the temperature need to hit the liquids?

Answer 4

120° to 130°

Question 5

When preparing bread in a bread machine,
liquid should be at room temperature ______

Answer 5

75 degree to 85°

Question 6

It regulates the action of the yeast and inhibits the action of certain enzymes in the flour

Answer 6

Salt

Question 7

Also called compressed yeast usually purchased in 1 lb cakes

Answer 7

Fresh yeast

Question 8

Dry granular from of yeast must be rehydrated in warm water before use

Answer 8

Active dry yeast

Question 9

Provides extra food for the yeast so the dough will rise faster if too much___ is used the door actually rise lower

Answer 9

Sugar

Question 10

Increases tenderness

Answer 10

Fat

Question 11

Add flavor enrichness to yeast breads they are also add color and improve the structure

Answer 11

Eggs

Question 12

Steps in yeast production

Answer 12

1. Mise en place (scale and prepare)
2. Mixing
   3, fermentation
3. Punching
4. Scaling
5. Rounding
   7, benching- allow the dough to rest before shaping
6. Makeup and panning
7. Proofing
8. Baking
9. Cooling
10. Storing

Question 13

Mixing methods for yeast bread

Answer 13

Traditional method
mixer method
batter method

Question 14

You can use _____ to prepare refrigerator yeast bread

Answer 14

Traditional method

Question 15

This method works well with active dry yeast or fast rising yeast it also allows ingredients to blend easily and eliminate softening the yeast

Answer 15

Mixer method

Question 16

Uses less flour so the use mixture is thinner than a dough

Answer 16

Batter method

Question 17

Develops most of the gluten
To need means to press the dough with the heel of the hand hold it and turn it

Answer 17

Kneading

Question 18

After kneading a yeast dough you must allow it to rest in warm place

Answer 18

Fermentation

Question 19

What is the room temperature for fermentation

Answer 19

80° to 85°

Question 20

When the dough has completed rising you must punch it down to release some of the carbon dioxide

Answer 20

Punching the dough

Question 21

Shaping yeast bread

Answer 21

Crescent rolls
parkenhouse rolls
cloverleaf rolls

Question 22

What are the time saving yeast bread techniques

Answer 22

Cool rise dough
refrigerator dough
freezer dough
bread machines
microwaving yeast bread
Defrosting frozen bread dough

Question 23

Prepared from recipes that are specially designed to rice slowly in the refrigerator

Answer 23

Cool rise dough

Question 24

Recipes allow you to mix and knead the dough then you can freeze the dough before or after shaping

Answer 24

Freezer dough

Question 25

Fastest easiest way to produce homemade bread

Answer 25

Bread machines

Question 26

Types of yeast breads

Answer 26

French bread Baquettes focaccia

Question 27

Other type of yeast bread

Answer 27

Challah croissant brioche

Question 28

The traditional bread for jewish sabbath and celebrations reach with eggs and flavored with honey it is a breeded into oval loops and top with puppy or sesame seed

Answer 28

Challah

Question 29

What is incorporated through a process of rolling and folding

Answer 29

Croissant

Question 30

A rich tender bread made with lots of eggs and butter it can be a difficult though to work with it is traditionally made and floated pants and has a topknot of dough

Answer 30

Brioche

Question 31

What are the traditional mardi grass colors

Answer 31

Purple represent justice green represent faith gold represent power

Question 32

Who does a small baby symbolizing in the cake

Answer 32

Baby jesus

Question 33

Lemon juice (citric) vinegar, cream of tartar Is a substance or compound that taste sour when dissolved in water it releases or donates protons Is a latin term translating to "sour" a very appropriate term because any acidic substance has a sour taste such as lemon juice or vinegar

Answer 33

Acid

Question 34

Also a dry granular form of yeast does not have to be dissolved in water before using also called rapid rice or quick rice yeast

Answer 34

Instant yeast

Question 35

Also known as a hot water bath it is usually used to melt chocolate and butter gently and gradually over a pot of simmering water

Answer 35

Bain marie

Question 36

Baking the crust of a pie part without the feeling it can be done with a variety of method one would be to prick the bottom of the grass before filling it with pie weights rice pulses or beans prior to baking

Answer 36

Bake blind

Question 37

A mixture of dry and liquid ingredients such as egg flour and milk or water similar to dough but it has much thinner consistency and cannot be kneaded

Answer 37

Batter

Question 38

Mixing a mixture rapidly and intense to combine ingredients and incorporate air into the mixture typically done with a whisk or mixer

Answer 38

Beat

Question 39

Mixing two substance together so that they become incorporated together

Answer 39

Blend

Question 40

Process of cooking sugar until it turns brown

Answer 40

Caramelized

Question 41

Softening butter or other solid fats such as lard and mixing them with other ingredients this technique is commonly used for butter and sugar

Answer 41

Cream

Question 42

Technique of pinching the side and tops of pie of tart crust

Answer 42

Crimp

Question 43

The inner part of a loaf bread the aim of the bread baker is to produce good cramp texture and structure also used to describe the soft thinner part of cake

Answer 43

Crumb

Question 44

The outer part of a loaf bread

Answer 44

Crust

Question 45

The separation of an emulsion when adding eggs liquid to a fat and sugar mix cheese is formed by curding of milk with addition of renneth

Answer 45

Curdle

Question 46

The final appearance of a product is improved by decorating this can be pre-baking placing of nuts or seeds dipping sugar or post baking

Answer 46

Decorate

Question 47

Make a liquid thinner and its strength reduced by the addition of water or some other solvent

Answer 47

Dilute

Question 48

To sprinkler sugar flour over a product

Answer 48

Dredge

Question 49

Beaten egg sometimes when added water, used to give a golden lace on a baked product

Answer 49

Egg wash

Question 50

Oil and water do not mix easily when they do this it's known as

Answer 50

Emulsion

Question 51

For baking flavorings an artificial substance for example vanilla essence is made synthetically unlike vanilla extract hence it is cheaper and less fragrant

Answer 51

Essence

Question 52

Refers to the natural substance that has been extracted straight from its source

Answer 52

Extract

Question 53

Used to grow the yeast and use as a starter for fermented goods

Answer 53

Ferment

Question 54

A technique used to describe the gentle incorporation of dry to liquid ingredients it is typically done using by a wish or rubber spatula

Answer 54

Fold

Question 55

The use of additional products to improve the look and presentation of a product

Answer 55

Garnish

Question 56

(Verb) to lubricate or oil something usually pan with a fat usually butter

Answer 56

Grease

Question 57

A sweet glaze used to cover or decorate food such as cakes pastries and cookies

Answer 57

Icing or frosting

Question 58

To work dough Usually for breads by massaging stretching pulling and folding it

Answer 58

Knead

Question 59

Heating a solid product to form a liquid

Answer 59

Melt

Question 60

Used to line baking pans to prevent food from sticking to them

Answer 60

Parchment

Question 61

To squeeze a liquid substance through a piping bag for decorating purposes

Answer 61

Pipe

Question 62

Turning the oven or pan before hand to let it come to the desired temperature

Answer 62

Preheat

Question 63

Letting the shape breath through have its final rise before baking

Answer 63

Proof

Question 64

Using a sharp edge instrument to remove something from a surface for example scraping bread through form a work table

Answer 64

Scrape

Question 65

The length of time that a product is usable fit for consumption and can be kept

Answer 65

Shelf life

Question 66

Putting a food through a sieve to separate solids from liquids or lumps from powdered materials

Answer 66

Sift

Question 67

A kitchen tool used to blend bit and incorporate air into mixture

Answer 67

Whisk

Question 68

Made by scraping the outer layer of the skin of citrus fruits using a grater used to add flavor to food

Answer 68

Zest