Name
Block
Total
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YEAST BREAD MAKING
Reference:
Management and Foods, pp. 294-309
Demonstration
/1
1. Why does the quantity of flour used in bread making vary?
/2
2. Name the 2 flour proteins, when well moistened, form gluten:
a)
b
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3. List the 3 things yeast needs to grow:
a)
b)
c)
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4. Why is milk heated until it is very warm, but NOT hot ?
/3
5. What are the 3 main steps in dough preparation?
a)
b)
c)
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.
.
.
.
.
6. What are 4 purposes of shortening (fat) in bread making?
a)
b)
c)
d)
/2
7. What type of bread is made with no fat and what is its crust like?
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8. How can you tell if enough flour has been added to the dough?
/2
9. Describe the method of kneading.
/2
10. List the 2 reasons of kneading dough.
a)
b)
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11. List the 3 characteristics of well-kneaded dough:
a)
b)
c)
.
.
.
.
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12. Why is a bowl greased before placing dough into it for the first rising period?
/1
/2
13. a) The name of the first rising period in bread making is
b) Why is the dough allowed to rise during this period?
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c) How can you tell if the dough has risen enough?
.
/2
14. Why is dough punched down after the first rising? 2 reasons
a)
b)
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15. How is dough punched down?
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16. Describe how a loaf of bread is shaped.
/2
17. Define the term “proofing”. Why is it done?
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18. Give 2 ways in which you can tell if proofing is completed.
a)
b)
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19. Draw, label, and define the bloom and break on a loaf of bread.
/1
20. What is “oven spring”?
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21. How can you tell if bread has been baked long enough?
a)
b)
c)
.
.
.
.
/1
22. Why is bread removed from the pan immediately?
/1
23. What is the final product like if too much flour was added?
/1
24. What happens to the dough if it is allowed to rise more than double in bulk?
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25. Why are loaf pans greased with shortening and NOT margarine?
/1
26. Why is bread baked in the centre of the oven?
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27. What are the standards for good bread?
a) Shape b) Crust c) Exterior Colour d) Texture e) Interior Colour -