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Chapter 30: Yeast Products

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1. A dough that is low in fat and sugar is called
A.old dough.
B.young dough.
C.lean dough.
D.rich dough.


2. The rapid rising of a yeast dough in the oven due to production and expansion of gases is called
A.fermentation.
B.oven spring.
C.rounding.
D.proofing.


3. A yeast dough mixing method in which all ingredients are combined at once is called
A.rolled-in method.
B.sponge method.
C.straight dough method.
D.modified straight dough method.


4. The process of shaping scaled dough into smooth, round balls is called
A.rounding.
B.proofing.
C.leavening.
D.punching.


5. A crescent-shaped roll made of a rolled-in dough is called a
A.yeast roll.
B.croissant.
C.streusel.
D.hard roll.


6. A well-developed French bread dough should be quite sticky.
A.True
B.False


7. Club rolls and Parker House rolls are two examples of rolled-in dough products.
A.True
B.False


8. When made-up bread loaves are placed in baking pans, seams should be on the bottom.
A.True
B.False


9. Rich doughs are usually slightly underfermented before punching.
A.True
B.False


10. Bread in the oven is tested for doneness by testing it with a dough thermometer.
A.True
B.False



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