B&P Quarter 3 Cumulative Review 1

Question 1

What happens to bread dough made without salt?

Accepted Answer

It becomes weak and spreads sideways.

Question 2

Which type of yeast is most commonly used for home baking?

Accepted Answer

Dried yeast

Question 3

Where did the four billion pound a year baking industry in Britain originate?

Accepted Answer

From the Victorian era

Question 4

The average Victorian family consumed how many pounds of bread per week?

Accepted Answer

55 pounds

Question 5

Which type of salt is used as a common choice for bread making?

Accepted Answer

Both Flaky sea salt and Table salt

Question 6

How did hunter-gatherers first utilize the wild grass seeds according to the text Whole Grain Breads Baked at Home?

Accepted Answer

They crushed them to make a dense porridge.

Question 7

What type of bread was predominantly consumed by the working class in the 19th century?

Accepted Answer

White bread

Question 8

What type of customers primarily relied on rural bakers during the 19th century?

Accepted Answer

Working-class people

Question 9

What percentage of salt is commonly used in bread making?

Accepted Answer

2%

Question 10

Which ingredient was used to sweeten cakes in the Victorian era?

Accepted Answer

Sugar

Question 11

What was one of the main challenges faced by bakers during the Victorian era?

Accepted Answer

Difficult working conditions

Question 12

Why was active dry yeast developed around World War II?

Accepted Answer

To allow soldiers to have freshly baked bread

Question 13

What happens if you do not activate active dry yeast before using it?

Accepted Answer

The dough will rise but take longer

Question 14

How did bakers in the Victorian era obtain yeast for their bread?

Accepted Answer

From wet buckets of brewer's yeast

Question 15

What significant change occurred in bread consumption by the end of the Victorian era?

Accepted Answer

Increase in the variety of bread types

Question 16

What happens when yeast feeds on sugar?

Accepted Answer

It creates carbon dioxide gas

Question 17

What is the main difference between active dry yeast and instant dry yeast?

Accepted Answer

Active dry yeast needs to be activated before use

Question 18

What was a common job for bakers outside of baking bread in the Victorian era?

Accepted Answer

Delivering bread to customers

Question 19

What did the bakers use to mix their dough in the Victorian period?

Accepted Answer

Hand mixing

Question 20

What critical period in history is believed to have led to the beginnings of bread baking?

Accepted Answer

The last Ice Age

Question 21

What is yeast classified as?

Accepted Answer

A living organism

Question 22

What happens when yeast wakes up and starts feeding on sugar?

Accepted Answer

It creates carbon dioxide gases

Question 23

What does yeast need to thrive?

Accepted Answer

Moisture and a food source

B&P Quarter 3 Cumulative Review 1

Questions 23

B&P Quarter 3 Cumulative Review 1

Questions 23