culinary arts I-breads

What temperature should yeast be dissolved at?

105-115 degrees fahrenheit

yeast bread

a bread that uses yeast as a leavening agent. They are left to rise, punched down, and left to rise again before baking. examples: some pizza dough, most donuts, and most loaves of bread

What do eggs do in a bread product?

adds color and flavor and contributes to structure

If a loaf of bread has large, over expanded cells, the dough was _

allowed to rise for too long

quick bread

any bread that's made using an ingredient other than yeast or eggs as a leavening agent. They are not left to rise before baking. examples: biscuits, banana bread, cornbread, muffins, and scones

name the 5 basic categories of yeast bread

basic white bread, batter bread, sweet white bread, whole-grain bread, sourdough bread

In yeast dough, how is gluten developed?

by kneading

What causes yeast bread dough to rise?

carbon dioxide

Which leavening gas is the result of chemical reactions between ingredients in baked products?

carbon dioxide

true or false: the dough should never be refrigerated before you shape it

false, after you punch down the dough, cover and refrigerate it overnight

true or false: do not cover the dough while it is rising

false, cover the dough lightly with plastic wrap, and cover the bowl with a dish towel or another sheet of plastic wrap

true or false: the inside texture of the bread is grainy and inconsistently course throughout

false, different types of bread have lighter textures, soft and springy that's consistently fine throughout

true or false: bread flour is the only suitable flour for making yeast bread

false, it's possible to use whole grain or gluten. You can substitute whole grain flour for up to half of the total flour in most recipies

true or false: yeast bread contains baking powder

false, no type of yeast bread contains baking powder

true or false: if dough is ready for shaping, it will spring back when touched

false, when the indentations remain, the dough is ready for shaping

true or false: the only way to knead yeast dough is with your hands

false, you can also use a food processor or heavy-duty mixer with a dough hook

What does flour do in bread products?

gives structure to baked goods

What do liquids do in bread products?

hydrates the protein and starch in flour

What are eggs and fat considered to be in bread products?

liquid ingredients

How are liquid ingredients mixed with dry ingredients in the muffin method?

liquid ingredients are mixed together with dry ingredients until no lumps appear in the batter

name the 5 steps involved in making yeast bread

mixing yeast dough with either the conventional or quick mix method kneading yeast dough letting yeast dough rise shaping yeast dough and the second rise baking yeast dough

Tunnels are often found in what?

over mixed muffins

What tool is used to cut butter into flour?

pastry blender

Which of the following isn't a quick bread? pancakes, muffins, pizza dough, scones

pizza dough

What do leavening agents do in bread products?

produces gases that make baked products rise

What does sugar do in a bread product?

provides flavor and feeds the leavening agent

Define quick breads. Explain why they are called "quick".

quick bread- a bread leveled by agents that allow speedy baking, such as air, steam, baking soda, and baking powder

Why should yeast bread be cooked away from drafts?

rapid cooling can crack the crust top

What does salt do in a bread product?

regulates the action of yeast

describe the appearance of biscuits after they have been baked

rolled biscuits have golden brown tops and straight, cream-colored sides. drop biscuits have golden brown, irregular contours.

What does fat do in a bread product?

serve as a tenderizing agent

fermentation takes place in yeast dough when the yeast acts upon the _

sugar

oven spring

the final burst of rising just after a loaf is put in the oven and before the crust hardens. More oven spring means a light and airy inside and little oven spring means there's a dense, compact inside.

What happens to muffins if you overmix them?

they have have a chewy, heavy texture

describe how to "punch down" yeast dough

thrust your fist into the center of the dough with one quick punch pull the dough away from the sides of the bowl and press it down towards the center to form a ball turn the dough out on a lightly floured surface to make it more flexible, you can let the dough rest for about 10 minutes cover and refrigerate overnight if needed

Why do you punch down dough after the dough has risen?

to release gases

true or false: adding too much extra flour to yeast dough will make the bread tough

true

true or false: allow yeast dough to rise in a lightly greased bowl

true

true or false: ingredients for yeast bread should be at room temperature

true

true or false: knead yeast dough until it becomes a smooth, dull ball

true

true or false: letting the yeast dough rise allows yeast colonies to multiply and flavors to develop

true

true or false: salt in yeast bread controls the action of the yeast

true

true or false: some types of flour absorb more liquid than others

true

true or false: something is wrong with your yeast dough if air bubbles form while you knead it

true

true or false: the microwave oven is useful in several steps of yeast bread making

true

true or false: very hot liquids are necessary to activate yeast

true

true or false: yeast loaves cut more easily just after they are removed from the pans

true

Liquid and fat should be at what temperature when using the quick-mix method?

warmer than it is when using the conventional method

kneading

working dough with your hands to combine ingredients and develop gluten

Can a batter be shaped by hand?

yes