Hand Techniques Full Test Bank Ch.3

Chapter 3: Hand Techniques

Questions

Multiple Choice

1. If the dough rips during formation, it is a sign that there is
   1. too much pressure being applied by the hand.
   2. too much flour on the baker’s hands and workbench.
   3. insufficient downward and inward pressure from the hand.
   4. an excess of flour on the bench.
2. When shaping two round loaves at once, it is generally preferable to bring the loaves to
   1. 100 percent of the final shape.
   2. 50 percent of the final shape.
   3. 80 to 90 percent of the final shape.
   4. 25 percent of the final shape.
3. The objective when shaping an oval loaf is to produce
   1. a loaf with blunt ends and that is the same diameter from end to end.
   2. a loaf with pointy ends and that is the same height from end to end.
   3. a symmetrical loaf with either pointy or blunt ends that is highest at the center with a taper to the ends.
   4. a loaf that is approximately 2 feet long.
4. When a braid is made using more than 1 strand of dough, it is important that all the strands
   1. are no more than 1 inch in diameter at the thickest point.
   2. have the same amount of taper.
   3. are generously coated with flour.
   4. none of the above.
5. Bread that is put into the oven unscored will
   1. pop out in any weak place along the surface.
   2. reach maximum volume.
   3. look better due to its smooth crust.
   4. bake more quickly and evenly.
6. The tool used to score épi de blé is
   1. a curved razor (or lame)
   2. a rolling pin
   3. a straight razor
   4. scissors

True or False

1. A piece of dough weighing up to 1 pound can be comfortably shaped with one hand.
2. The period known as “bench rest” typically lasts between 5 and 30 minutes, depending on the type of bread and the tightness of the preshaping.
3. During final shaping, it is important to rotate the dough piece so that the entire piece gets evenly worked.
4. As each baguette is placed on the couche, arrange it on the linen so that the loaves are touching each other.
5. There is a great deal of latitude regarding the way that baguettes should be scored.
6. If shaping and impressing with a rolling pin are done properly, the bread loaf known as pain fendu gives the appearance of a loaf that is split down the center.

Fill-in-the-Blank

1. A dough that is not sufficiently relaxed during the ___________________phase runs the risk of tearing the outer surface because the dough is still too tight to accept further working.
2. There are two common obstacles to shaping round loaves. The first is ___________________ which may slow down shaping progress or result in a ripped dough surface. The second obstacle occurs when ___________________ allows the dough to slide along without taking shape.
3. The eventual length of the baguette will be almost ___________________, and you should begin by having the dough piece oriented in an ___________________, with the long edge parallel to the edge of your work bench.
4. For the best volume in baked baguettes, bake the shaped loaves directly on the ______ of the oven.
5. A curved ___________________is appropriate for cutting “ears” in baguettes and oval loaves; the straight blade is used when vertical cuts are made on round or oval loaves.

Matching

18._____lame a. cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes

19. _____couche b. a period of rest after preshaping and before final shaping

20. _____épi de blé c. linen used in the bakeshop to hold shaped loaves before baking

21._____bâtard d. the portion of the dough that touches the oven floor during baking

22._____baguette e. curved or straight razors used to score breads

23._____bench rest f. a long bread shape, typically scored in 5 or 6 spots with a lame

24._____peel g. a wooden paddle used to remove baked loaves from the oven

25._____seam side h. a loaf of bread scored with scissors to look like a sheaf of wheat

26._____good side i. an oval loaf

27._____scoring j. smooth side of the dough; becomes top side during baking

Essay

1. Describe the process of preshaping a loaf and explain why it is important.
2. Describe the sequence of scoring a baguette and list a few common problems (and their causes) when scoring a baguette.
3. What are the best guidelines to follow for standing at the workbench and lifting heavy items in the bakeshop?