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Unit: Bakeshop: Standardize Recipes, Ingredients, Yeast & Quick Breads Flashcards | StudBud
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Unit: Bakeshop: Standardize Recipes, Ingredients, Yeast & Quick Breads
Unit: Bakeshop: Standardize Recipes, Ingredients, Yeast & Quick Breads
41 terms
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#yeastbreads, #quick breads, #bakeshop, #Ingredient Functions
Flashcards
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Answers
1
Yeast comes in
fast acting granules
compressed cake form
all of these
dry granules
2
All of the following are flours used in baked goods except which one?
All Purpose Flour
Sweet Flour
Cake Flour
Pastry Flour
3
What feeds the yeast
flour
sugar
salt
fat
4
What is a yeild?
The amount or size of a serving
The measurement that tells how heavy something is
The number of individual items used in a recipe
The number of servings or portions a recipe produces
5
We knead yeast bread to
get exercise before we eat the calories
distribute yeast evenly through out the bread
develop a strong gluten structure
play with our food
6
Standardized recipe allow for scaling up or down without altering flavor texture portion size
False
True
7
Process necessary for the rising process in products such as bread
Shortening
Hydrogenation
Fermentation
Staling
8
Yeast breaks down sugars into carbon dioxide gas and alcohol.
Hydrogenation
Shortening
Fermentation
Staling
9
yeast breads are classified by
their color
the shape they are formd into
their texture
the type of flour used
10
What common bake good ingredient is categorized as a chemical leavener
Baking Soda
Flour
Water
Yeast
11
Which of the following is not a yeast bread?
sour dough
pancakes
Oatmeal Honey
Whole Wheat
12
Shortening or fat provides
moisture to dissolve dry ingredients
tenderness and keeping qualities
contains a high percentage of gluten
flavor and controls yeast growth
13
What causes yeast products to rise?
baking powder
baking soda
yeast
14
What technique is used to distribute fat in the biscuit method?
Cut-in
Folding
Kneading
Creaming
15
Which technique develops gluten in baked goods?
Kneading
Shaping
Fermentation
Proofing
16
Making oils solid by the addition of adding hydrogen to the oil.
Fermentation
Staling
Shortening
Hydrogenation
17
During the kneading process
don't add more flour
Add only enough to keep it from sticking
Add lots of flour, to make the dough stiff
kneading is not needed
18
What ingredient tenderizes, adds flavor, moistness, browns, adds flakiness, and leavens?
Leavening Agent
Fat
Liquids
Flavor
19
Batter breads are required to
rise twice
rise once
rise three times
20
The following are benefits of using standardized recipes except
Increases staff confidence in producing a quality product
Allows ingredients to be substituted with another
Aids in controlling food and labor costs
Consistent quantity and predictable yield
21
Causes bake goods to rise by introducing carbon dioxide or other gases into the mixture.
Leavening Agent
Shortening
Gluten
Extracts
22
What are the liquid flavorings that contain alcohol that are concentrated oils?
Leavening Agent
Extracts
Gluten
Shortening
23
Dough should be allowed to rise until it is
3 times its size
it doesn't matter
4 times its size
twice its size
24
Eggs, the second most important ingredient in baked goods. They provide all but what function?
Color
Sweetness
Structure
Emulsification
25
Proofing in yeast bread production means
punching down the dough
counting the yeast granules
Solving a complex math problem in recipe amounts
adding yeast to warm water to activate
26
The breaking down of sugar into carbon dioxide and alcohol by yeast is
fermantation
homogenation
proofing
mallard reaction
27
When using a standardized recipe, volume is a more accurate measurement the weight
True
False
28
Yeast breads use_________ to rise
baking soda
baking powder
air
yeast
29
The main reason yeast dough is kneaded to
develop the gluten
distribute the yeast
break down carbs and fates
create chemical bonds between the enzymes in yeast and flour
30
When bread comes out of the oven
cool for an hour and then remove from the pan
put it inthe refridgerator
allow it to cool in the pan
remove it from the pan immediately
31
Yeast bread is classified by
type of flour
neither
both
shape
32
The process in which moisture is lost, causing a change in the texture and aroma of food.
Hydrogenation
Fermentation
Shortening
Staling
33
Which of the following is NOT a quick bread?
Muffins
Biscuits
Pancakes
Cinnamon Rolls
34
A firm, elastic substance that affects the texture of baked products.
Extracts
Shortening
Dough
Gluten
35
A set of written instructions used to consistently prepare a known quantity of a food
Recipe Conversion
Recipe Instructions
Standardized Recipe
Formula Recipe
36
What is the muffin mixing method?
Sift dry ingredients, mix liquid ingredients, mix together
Mix dry and wet ingredients together
Mix all ingredients at the same time.
Mix dry ingredients, mix liquid ingredients, taste test
37
What happens when overmixing occurs
Excess gluten development
batter begins to separate
Batter becomes lumpy
Minimal gluten development
38
Which type of flour contains the most gluten
rye
Bread flour
cake
all purpose flour
39
How are quick breads leavened?
Air, heat, pressure
Air, steam, carbon dioxide
Steam, air, water
Heat, steam, water
40
Substituting ingredients will not affect the nutritional value or quantity of a product
True
False
41
Which ingredient feeds the yeast
liquid
fat
sugar
