Complete Test Bank Braiding Techniques Chapter.9 3rd Edition

Chapter 9: Braiding Techniques

Questions

Multiple Choice

1. The dough used for braid work is
   1. generally on the soft side so the strands can merge together.
   2. made with a full yeast percentage if the braids are to be eaten.
   3. made with a full yeast percentage for keeping as a display piece.
   4. never made with salt.
2. During the entire rolling process
   1. the palm should be mostly in contact with the dough.
   2. the fingers and fingertips should be mostly in contact with the dough.
   3. the dough should be stretched to remove lumps and bumps in the strand.
   4. the dough should be held on sheet pans lined with semolina.
3. For symmetry in the finished work, it is very important that
   1. each strand be rolled out so that its shape and length is as similar as possible to all the other strands.
   2. you roll out the individual strands in one step to their finished length.
   3. you roll out the individual strands only partway and pull them the rest of the way.
   4. you roll the full-length strands in a noticeable coating of flour before assembly.
4. One of the major defects of some braids, beyond the poor shaping of the individual strands, is
   1. braiding the strands too loosely.
   2. not using enough egg wash.
   3. excessive pulling during assembly.
   4. none of the above.
5. Frequently, braided loaves are topped with poppy or sesame seeds. This can be done in each of following ways except
   1. as soon as the loaf is braided, apply a thin, even coat of egg wash and then invert the loaf into a tray of seeds.
   2. as soon as the loaf is braided, apply a thin, even coat of egg wash and then sprinkle seeds over the surface.
   3. wait until the bread is almost ready to bake, then egg wash it and then invert the loaf into a tray of seeds.
   4. wait until the bread is almost ready to bake, then egg wash it and sprinkle seeds on top.
6. A complete rise is not recommended before loading the oven because
   1. strands on a braid that is 100 percent risen will almost certainly merge.
   2. a rise of 85 percent enables the strands to expand individually.
   3. baked loaves will be full, open, and attractive.
   4. all of the above.
7. When making larger pieces such as platters and cornucopias, a good method is to
   1. keep the unbaked piece at room temperature for an hour or more unless the yeast percentage is too low.
   2. cool large display pieces on wire racks to let moisture escape.
   3. varnish them completely including the sides and bottom.
   4. use a hot glue gun to join pieces together.
8. The illustrated five-strand braid
   1. has a flat top.
   2. has an even number of strands distributed to each side at the beginning of the braiding process.
   3. when finished, is lying on its side and must be turned upright to have the correct aspect.
   4. is only used as the base of a display piece.
9. Tiered braids
   1. are as big as the oven they are baked in or the size of available sheet pans.
   2. are made of braids of equal dimensions.
   3. can be baked directly on the hearth or on baking stones.
   4. are made from doughs that do not include eggs, oil, and sugar that might cause the bottom of the loaves to burn.
10. Assemble a tiered braid once the
    1. dough is proofed 50 percent.
    2. egg wash is dry.
    3. egg wash is tacky.
    4. steam is vented from the oven.

True or False

1. The dough used for braid work is generally on the stiff side.
2. The keeping quality of finished bread tends to increase as yeast percentage is increased.
3. Rolling the full-length strands in a light (almost invisible) coating of flour before assembly helps keep the individual strands separate, and so improves the definition of the finished braid.
4. Unless made with unyeasted doughs, braids are egg washed after going into the oven, and always require steam.
5. Egg wash is usually enough to give a vivid natural shine to the braids.
6. If the entire piece is enclosed by varnish, there is no way inner moisture can escape, and mold will result, so leave the bottom unvarnished.
7. A two-strand braid can be used as a border for a display piece, or the ends can be enclosed to make a ring shape, or the rope can be coiled up into a rosette shape or used as the top layer of a tiered braid.
8. Three-strand braids may be made by starting the braid at one end of the strands or it may be made by starting the braid in the middle of the strands, then turning the bread and completing the unbraided side. In a production setting, when a large number of loaves are required, the first method is a quicker technique.
9. Method One for a four-strand braid is excellent as a finished loaf. It can also be used as a border for decorative work, as a handle for a dough basket, as a wreath, and so on. Method Two for a four-strand braid produces a flat braid that is not necessarily best suited for sliced bread. It works very well when used as the base for a tiered braid.
10. Method Two for six-strand braids is characterized by its height, making it a poor choice as a stand-alone loaf for slicing.
11. The seven-strand braid is quite flat when finished, and therefore is a better choice to use as a base for a tiered loaf.
12. The ultimate size of a tiered braid is determined either by the size of the oven it is baked in or the size of the available sheet pans.
13. It is feasible to bake tiered loaves directly on the hearth or on baking stones because the lack of eggs, oil, and sugar in the dough makes it less likely that the bottom of the loaf will burn.
14. If the top braid shows any signs of sliding off during proofing, firmly press it back into position.
15. Egg wash is the glue that holds tiered braids together, but it is essential that one braid is not put on top of a lower braid until the egg wash on the lower one is tacky. To check egg wash for proper tackiness, simply touch the surface of the dough with a finger. If it sticks, the egg wash is ready to hold the braid.

Matching

Essay

1. Give five tips for preparing and braiding strands.