Baking Bread (Grade 8)
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Baking Bread
1.
Identify the best choice of flour for baking bread because of its protein content.
- whole wheat flour
- bleached flour
- unbleached flour
2.
Identify any differences between active dry yeast and fresh yeast.
- fresh yeast adds more flavor to a product than dry yeast
- dry yeast keeps well, while fresh yeast needs refrigeration and only lasts a few weeks
- a and b
- dry, fresh and nutritional yeast all work in exactly the same way
3.
Identify the four basic ingredients when baking bread.
- milk, flour, yeast, grains
- flour, water, yeast, salt
- flour, water, nutritional yeast, salt
- whole grain flour, baking soda, water, salt
4.
Whether by hand or machine, what is the main reason that we knead bread dough?
- to warm the liquid ingredient in the dough
- to activate the sugar that softens the dough
- to thoroughly incorporate the salt
- to activate gluten that gives bread structure
5.
How do we know when we've sufficiently kneaded bread dough?
- the dough is smooth, not sticky, and holds its shape
- when your dominant hand feels fatigued
- time kneading for exactly 5 minutes
- time kneading for exactly 3 minutes
6.
Most bread dough recipes call for two risings, why is this?
- bread dough doesn't need to rise
- allows better reversal of the leavening process
- to better cool the dough which inhibits fermentation
- allows for respiration that occurs with fermentation
7.
At what stage during bread making does final proofing occur?
- when you see yeast growing in water and sugar
- when you tap on a loaf of bread to test doneness
- when the dough is shaped after its final rise
- when the dough is shaped right after kneading
8.
This is the ideal place for bread dough to rise.
- in a floured or oiled bowl, covered and in a cold place
- in a floured or oiled bowl, covered and in a warm place
- in a floured bowl, uncovered and in a drafty place
- in a bowl, uncovered and in a 300 degree oven
9.
Identify which choice is not a method for checking if bread is finished baking.
- insert a toothpick into the highest point of bread
- tapping on the bottom of the bread
- use an internal thermometer
- visually look for dry, even, browned crust
10.
Which steps are best followed after bread is finished baking?
- remove from oven, place on counter for 10 minutes
- remove from oven, cover for 10 minutes
- remove from oven, place on cooling rack until bread reaches room temperature
- remove from oven, place in bag and put in fridge for 10 minutes
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