Ch.7 Lean Yeast Doughs Straight Doughs Verified Test Bank

Chapter 7

Lean Yeast Doughs: Straight Doughs

TEST QUESTIONS

Multiple Choice

1. A dough that is made with a large quantity of yeast, taken from the mixer at a higher than normal temperature, and given only a few minutes rest before being scaled and made up, is called a _______________.

a. modified straight dough

b. no-time dough

c. intensive mix dough

d. strong dough

2. Given the following factors, calculate the water temperature needed to make a mixed dough with a desired dough temperature (DDT) of 80°F: flour temperature = 72°F; room temperature = 70°F; machine friction = 20°F?

a. 78°F

b. 80°F

c. 82°F

d. none of the above

3. The baker’s term meaning the ability of a dough to be stretched is ______.

a. elasticity

b. extensibility

c. dough strength

d. tightness

4. Another name for milk bread is _____.

a. challah

b. pita

c. Pullman

d. pain au lait

5. _____ are cooked on a griddle.

a. Bagels

b. Crumpets

c. English muffins

d. Both b and c

6. Which of the following is true about both English muffins and crumpets?

a. They are cooked on a griddle.

b. They are toasted before being eaten.

c. They are split before they are toasted.

d. Both a and b

7. True bagels are _____.

a. light and tender

b. made with high gluten flour

c. made with a high proportion of water

d. flavored with berries, raisins, and nuts

e. none of the above

8. Using too much dusting flour during makeup can make loaves that have _____.

a. streaks in it

b. seams that do not seal

c. both a and b

d. neither a nor b

9. When making cloverleaf rolls, you must _____.

a. cut the dough with a scissors

b. fold the dough

c. divide each piece of dough into three equal parts

d. cut into strips and then stack the strips

10. When making French baguettes, you should make the ends of the loaves _____.

a. tapered

b. rounded

c. not pointed

d. all of the above

11. Which of the following four statements about pullman loaves is incorrect?

a. A pullman loaf is baked in a pan with a lid.

b. Pullman loaves are used to make sandwiches.

c. Pullman loaves should be baked with steam.

d. The slices from a pullman loaf are square.

12. Braided loaves are _____.

a. made from relatively stiff dough

b. often made from egg-enriched dough

c. commonly made from one to six individual strands of dough

d. egg-washed after proofing

e. all of the above

13. Which of the following breads is most likely to be braided?

a. Challah

b. Pullman

c. Baguette

d. Banneton

14. Which of the following should be softened in part of the water in the formula before being mixed into a straight dough?

a. Fresh yeast

b. Active dry yeast

c. Instant yeast

d. both a and b

15. Which mix technique is followed by the shortest fermentation time?

a. Short mix

b. Intensive mix

c. Straight dough mix

d. Improved mix

16. Which mix technique results in the least oxidation of the flour?

a. Short mix

b. Intensive mix

c. Straight dough mix

d. Improved mix

17. On a standard planetary mixer, which mixing speed is not generally used to mix bread doughs?

a. First speed

b. Second speed

c. Third speed

d. None of the above. All three speeds are frequently used.

18. Ideal dough temperature for most standard straight doughs just after mixing is _______________.

a. 68° to 70°F (20°to 21.1°C)

b. 70° to 74°F (21.1° to 23.3°C)

c. 78° to 80°F (25.5° to 26.7°C)

d. 86° to 88°F (30° to 31.1°C)

19. If you want to scale dough for dinner rolls at 1½ oz, you should scale your press at _____________.

a. 36 oz

b. 40 oz

c. 48 oz

d. 54 oz

True/False

T F 20. In the modified straight dough method, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.

T F 21. If active dry yeast is used, it is mixed with water before being added to a dough.

T F 22. Made-up loaves and rolls to be retarded are given a full proof before being placed in the retarder.

T F 23. Instant dry yeast is usually mixed directly with the flour.

T F 24. Long fermentation is necessary to develop a dough made by the short mix technique.

T F 25. The mix technique with the least amount of oxidation is the improved mix.

T F 26. Active dry yeast and instant yeast are two names for the same product.

T F 27. French bread dough is sometimes made only of flour, water, yeast, and salt.

T F 28. Crisp-crusted breads are usually baked in loaf pans in order to produce a desirable crust.

T F 29. Lids for Pullman loaves should be greased on the underside.

T F 30. Presses should be rounded and relaxed before being divided.

T F 31. Water used in soakers must always be cold, in order to avoid damaging the grains.

T F 32. If a formula specifies using the intensive mix technique and you want to use the short mix technique, you should increase the yeast quantity.

T F 33. Dough to be retarded should be flattened so that it is not too thick.

T F 34. Rich dough ferments more quickly than lean dough because of the higher fat content.

T F 35. The double hydration method is used to mix doughs that contain 70% water or more.