F1 Obj. 4.02 Yeast Breads

1. 1Yeast breads are raised or [blank_start]leavened[blank_end] by the biological action of yeast. Yeast is a single-celled organism that is all around us in the environment. These breads require time for the yeast to grow because it is the life process of the yeast that gives the bread its rise.

   1. Aleavened
   2. Bmoistened
   3. Cstrengthened
2. 2Yeast is a single-celled organism. It is a [blank_start]fungi[blank_end]. Don't let that gross you out. It's a beneficial organism.

   1. Afungi
   2. Bchemical leavener
   3. Cmushroom
3. 3Yeast consumes or eats sugar and starches. Another name for these is [blank_start]carbohydrates[blank_end]. Carbs are yeasts preferred food source.

   1. Acarbohydrates
   2. Bproteins
   3. Cfats
4. 4When the yeast are eating and growing they produce two things, [blank_start]alcohol and carbon dioxide[blank_end].

   1. Aalcohol and carbon dioxide
   2. Bproteins and gluten
   3. Cvitamins and carbon dioxide
5. 5The time when the bread dough is rising and the yeast is working and growing is called [blank_start]fermentation[blank_end].

   1. Afermentation
   2. Bproofing
   3. Cshaping
6. 6After the bread has risen and been punched down, it is shaped into its final form and [blank_start]proofed[blank_end], or left to rise one last time.

   1. Aproofed
   2. Bfermented
   3. Ckneaded
7. 7The proteins that help yeast breads hold it shape are gliadin & glutenin. The general term for them is [blank_start]gluten[blank_end]. It traps air, so the bread rises.

   1. Agluten
   2. Bcarbohydrates
   3. Cfermenters
8. 8Batter breads have more liquid than breads made with dough. This means they are baked in a [blank_start]container[blank_end] to hold their shape.

   1. Acontainer
   2. Bwood-fired oven
   3. Cslow-cooker
9. 9[blank_start]Sourdough[blank_end] bread is a specific type of bread that is leavened with a "starter" of fermented flour, water and yeast. It's origins in America are in San Francisco, California.

   1. ASourdough
   2. Bwhole grain
   3. CFrench bread
10. 10The attributes of a bread made from a lean dough are

    1. Arelatively dry, chewy crumb
    2. Bsoft, moist interior
    3. Chard crust
    4. Dwell-browned and soft crust
    5. Eopen crumb with large holes
    6. Ffine crumb with rich flavor

11. 11Rich or enriched doughs produce breads that ...

    1. Aare tall-rising and suitable for sandwiches
    2. Bhave a very soft and heavy crumb because of added sugar and fat
    3. Chave a hard crust and chewy crumb
    4. Dhave a soft crumb, but are sturdy enough for cutting and handling
    5. Eare used for desserts and things like danish and cinnamon rolls
    6. Finclude breads like Pullman loaves, dinner rolls and sandwich bread
12. 12 A sweet, rich dough incorporates as much as 25 percent fat and sugar. That means the attributes of the breads made with this dough are

    1. Aa light and airy crumb with large holes
    2. Ba heavy dense crumb
    3. Ca shorter rise
    4. Da higher rise
13. 13The first step in making yeast breads is [blank_start]mixing[blank_end] the ingredients.
    The next step is [blank_start]kneading[blank_end] the dough.
    After that the dough is allowed to sit and [blank_start]ferment[blank_end].
    During that time the yeast grows and produces [blank_start]carbon dioxide[blank_end] and alcohol.
    After it doubles in size, the dough is [blank_start]punched[blank_end] down and allowed to rise again.
    Another punch down is followed by shaping and then [blank_start]proofing[blank_end].
    After the final rise during proofing, the bread is [blank_start]baked[blank_end].

    1. Amixing
    2. Bkneading
    3. Cferment
    4. Dcarbon dioxide
    5. Epunched
    6. Fproofing
    7. Gbaked
14. 14In the traditional mixing method, yeast is mixed with liquids between [blank_start]105F and 115F[blank_end]. This allows the yeast to live because higher temperatures will kill it.

    1. A105F and 115F
    2. B125F and 135F
    3. C140F and 150F
    4. D80F and 90F
15. 15In the quick-mix method, the dry ingredients including yeast, are mixed together and then liquid between [blank_start]120F and 130F[blank_end] is added to make the dough.

    1. A120F and 130F
    2. B135F and 145F
    3. C75F and 80F
    4. D105F to 110F
16. 16The step in bread-making that develops gluten is [blank_start]kneading[blank_end]. The tough is turned and [blank_start]pressed[blank_end] by hand or worked in a mixer with a dough hook. At the end the dough should be smooth, shiny and [blank_start]elastic[blank_end].

    1. Akneading
    2. Bfermenting
    3. Cproofing
    4. Dpressed
    5. Erested
    6. Fhalved
    7. Gelastic
    8. Hcrumbly
    9. Ishaggy
17. 17During [blank_start]fermentation[blank_end], the dough rises as the yeast works inside it producing [blank_start]carbon dioxide[blank_end] and alcohol. You know fermentation is done when the dough has [blank_start]doubled[blank_end] in size. [blank_start]Punching[blank_end] down the dough redistributes the food sources for the yeast and breaks any large air bubbles.

    1. Afermentation
    2. Bproofing
    3. Ckneading
    4. Dcarbon dioxide
    5. Eglutenin
    6. Fstructure
    7. Gdoubled
    8. Hshrunk
    9. Itripled
    10. JPunching
    11. KKneading
    12. LFermenting
18. 18[blank_start]Proofing[blank_end] is the step that occurs just before baking. After rising, bread is punched down and [blank_start]shaped[blank_end]. The shaped dough is allowed to rise until doubled in size. The dough is then [blank_start]baked[blank_end].

    1. AProofing
    2. BKneading
    3. CRising
    4. DFermenting
    5. Eshaped
    6. Fkneaded
    7. Grefrigerated
    8. Hbaked
    9. Iforged
    10. Jblistered
19. 19While the bread is baking, it has its last great rise. It is called [blank_start]ovenspring[blank_end]. The bread reaches its final height and then the crust crisps and browns. Fully baked bread sounds [blank_start]hollow[blank_end] when tapped on the bottom. Allow to [blank_start]cool[blank_end] completely before cutting.

    1. Aovenspring
    2. Bkneading
    3. Crisingtime
    4. Dhollow
    5. Ethick
    6. Fdoughy
    7. Gcool
    8. Hcook
    9. Iwarm

Descripción

CTE Foods 1 Test sobre F1 Obj. 4.02 Yeast Breads, creado por Debra Hadley el 18/07/2020.

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Debra Hadley

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