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FREE CULINARY ARTS AND STUDY GAMES ABOUT YEAST
DOUGH EXAM QUESTIONS
Qs and Ans Expert- Explanation
This Exam contains:
-Guarantee passing score -12 Questions and Answers -format set of multiple-choice -Expert- Explanation
Question 1: 2. Mixing
Answer:
Combine all ingredients into a uniform/smooth dough. Distribute yeast evenly, and develop gluten.
Question 2: 6. Preshaping
Answer:
Form the dough into a smooth, regular, piece that can easily be turned into it's final shape.
Question 3: 1. Scaling
Answer:
Accurately weighing all ingredients.
Question 4: 12. Storing
Answer:
Soft breads that are cooled can be wrapped in moisture proof bags. Hard breads are wrapped if frozen.
Question 5: 9. Proofing
Answer:
Yeast continues to ferment and dough increases in volume.
Question 6: 8. Makeup and Panning
Answer:
Dough is shaped into it's final form, and panned if necessary.
Question 7: 3. Bulk Fermentation
Answer:
Yeast reacts with sugars and starches to create gas. Gluten develops further.
Question 8: 4. Folding
Answer:
Happens when the dough doubles in bulk. Helps yeast grow more, develops gluten, and equalizes temperature.
Question 9: 11. Cooling
Answer:
Bread is cooled on racks to allow moisture to escape
Question 10: 7. Bench-proofing
Answer:
Pre-shaped dough rests for 10-20 minutes. The dough relaxes and can be shaped easier.
Question 11: 10. Baking
Answer:
Product is cooked. It rises, the yeast is killed, a crust forms.
Question 12: 5. Dviding
Answer:
Using a scale, divide the dough into pieces of the same weight.
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