Food for Today ©2010

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Practice Quizzes

1
Which of the following leavening agents is not used when making quick breads?
A)Steam
B)Baking Powder
C)Baking Soda
D)Yeast
2
Which of the following methods would you use when making pancakes?
A)Biscuit Method.
B)Conventional Method
C)Muffin Method.
D)Quick-Mix Method
3
Which of the following methods would you use when making scones?
A)Biscuit Method.
B)Conventional Method
C)Muffin Method.
D)Quick-Mix Method
4
Which of the following is not a yeast bread?
A)Pizza Crust
B)Pretzels
C)Bagels
D)Rolled Biscuits
5
In addition to causing a dough to rise, yeast
A)helps to develop the crust.
B)adds flavor to the bread.
C)speeds cooking time.
D)reduces the calories
6
In the conventional method, what temperature should you use to proof yeast?
A)212°F
B)105° - 115°F
C)75° – 85°F
D)32°F
7
How will you know if a yeast dough has risen enough?
A)Allow the dough to rise in a warm place for exactly one hour.
B)Gently poke the dough. If it a dent remains, it is ready.
C)Gently poke the dough. If the dough recovers is shape, it is ready.
D)Gently poke the dough. If it a dent collapses, it is ready.
8
Scoring the formed dough before baking
A)is purely decorative.
B)prevents the loaf from spreading out too much.
C)prevents the crust from cracking as the dough rises.
D)enables the dough to hold its shape.
9
What is the benefit of letting dough rest after punching it down?
A)The second rise will be quicker.
B)The finished product will have a flakier texture.
C)The bread will be more favorable.
D)The dough will be easier to form into the desired shape.
10
Which of the following is not appropriate for kneading yeast dough?
A)A Spoon
B)Your Hands
C)A Food Processor
D)A Heavy-Duty Mixer with a Dough Hook
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