Exam Questions Rich Yeast Doughs Chapter.9

Chapter 9

Rich Yeast Doughs

TEST QUESTIONS

Multiple Choice

1. Rich doughs contain a _____ than lean doughs.

a. higher proportion of fat

b. lower proportion of sugar

c. lower proportion of eggs

d. all of the above

2. What is rolled into rolled-in dough?

a. Fat

b. Sugar

c. Eggs

d. Flour

3. Why are most rich doughs mixed using the sponge method?

a. The high percentage of fat and sugar in these doughs inhibits fermentation, and in the sponge method, most of the fermentation has already taken placed before the fat and sugar is added.

b. The sponge method requires more time than other mixing methods, thereby allowing more gluten to form in these doughs than in leaner doughs.

c. The sponge that is formed traps more moisture, which inhibits the fermentation process and allows these doughs to rise higher than lean doughs.

d. All of the above are true.

4. Which of the following is made from a rich sweet dough and contains raisins, almonds, nutmeg, rum, orange, and lemon?

a. Kugelhopf

b. Stollen

c. Babka

d. Panettone

5. Which of the following is a part of the rolling-in procedure in rolled-in dough?

a. Enclosing the fat in the dough

b. Rolling out and folding the dough

c. Both a and b

d. Neither a nor b

6. What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?

a. Flakiness

b. Gluten

c. Fermentation

d. All of the above

7. Why is it important not to overmix rolled-in doughs?

a. The rolling-in process continues to develop the gluten.

b. The yeast should not be thoroughly mixed with the other ingredients.

c. Too much air will be incorporated into the dough.

d. Overmixing produces a dough that will be too soft to work with successfully.

8. Which of the following statements is/are true?

a. For flavor, butter is the preferred fat in rolled-in dough.

b. The problem with using butter in rolled-in doughs is that it is hard when cold and soft when too warm, making it difficult to work with.

c. Specially formulated shortenings and margarine can be substituted for butter in rolled-in doughs when cost and ease of handling are concerns.

d. All of the above.

9. Cinnamon sugar, streusel topping, almond filling, and clear glaze are used in the production of _____.

a. Danish pastry

b. coffee cakes

c. other sweet yeast products

d. all of the above

10. Frangipane is made from _____.

a. almonds

b. cheese

c. hazelnuts

d. a combination of dried fruits such as apricots, dates, and prunes

11. Temperature is particularly important in the production of rich doughs because _____.

a. butter that is either too cold or too warm is hard to work with

b. the dough can become overproofed if it becomes too warm

c. both a and b

d. neither a nor b

12. Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze _____.

a. before they are baked

b. during the baking process

c. after they are baked, but when they are still warm

d. after the are baked, but when they have completely cooled

13. Which of the following requires a small round piece of dough to be pressed into a larger round piece of dough?

a. Snails

b. Danish spirals

c. Bear claws

d. Brioche

14. Which of the following can be made from a filled dough roll or Danish spiral?

a. Combs and bear claws

b. Figure-eight rolls

c. Three-leaf rolls

d. Butterfly rolls

e. All of the above

15. Another name for a Danish twist is a _____.

a. snail

b. apricot pinwheel

c. rosette

d. vol-au-vent

16. Wreath coffee cakes, filled coffee cakes, loaf coffee cakes, Danish pretzels, and Danish strip coffee cakes can be made from _____.

a. plain sweet dough

b. Danish dough

c. either a or b

d. neither a nor b

17. Osmotolerant yeast is used when _____.

a. the fat content of a dough is above 12%

b. the fat content of a dough is above 25%

c. the sugar content of a dough is above 12%

d. the sugar content of a dough is above 25%

18. Which of the following is true about Danish dough products?

a. They are egg-washed twice.

b. They are proofed at a temperature above 80°F (27°C).

c. They are removed from sheet pans as soon as they are taken from the oven.

d. None of the above.

For questions 19-23, refer to the list of products following question 23. Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.

19. A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar. ____

20. A sweet yeast roll soaked in rum-flavored syrup. ____

21. A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round topknot and baked in flaring, fluted tins. ____

22. A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping. ____

23. Which of the following is a type of sweet, crumbly topping made of fat, sugar, and flour?

a. Brioche

b. Streusel

c. Baba

d. Croissant

e. Danish