FREE CULINARY ARTS AND STUDY GAMES ABOUT YEAST

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FREE CULINARY ARTS AND STUDY GAMES ABOUT YEAST

DOUGH EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -12 Questions and Answers -format set of multiple-choice -Expert-Verified 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.