1) it is used for flavor,to make brown crust,and as food for yeast. a) salt b) sugar c) yeast 2) other term referring to the first rising. a) flour b) kneading c) fermentation 3) makes bread tender, more flavorful, and golden brown. a) egg b) sugar c) fat 4) the primary ingredient in bread is? a) yeast b) flour c) liquid 5) The leavener in bread making is _____, which makes bread rise. a) yeast b) nuts c) fat 6) it improves the flavor of breads and prevents the over risng of the dough. a) sugar b) liquid c) salt 7) binds flour to develop gluten and to dissolve yeast. a) rich dough b) lean dough c) liquid 8) added to enrich dough and to keep breads soft longer. a) fat b) sugar c) salt 9) all the ingredients are mixed together and completey done at one time. a) sponge dough method b) straight dough method c) no knead method 10) this method requires more water or liquid to produce gluten by stirring, not kneading. a) No knead method b) straight dough method c) sponge dough method 11) has added ingredients, such as more sugar, butter, milk, and flavoring a) rich dough b) lean dough c) flour 12) made of just the basic ingredients for bread such as flour, yeast, sugar, shortening and salt. a) lean dough b) rich dough c) flour 13) too much liquid and uneven oven heat a) pale color b) irregular shape c) too dark

TLE ACTIVITY 9

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