What is the main job of yeast in bread making?, To make the dough rise, To make bread sweeter, To cool the dough, To make the crust darker, What does “kneading” dough help develop?, Air bubbles only, Sugar, Salt crystals, Gluten structure, Why do bakers let dough rest after mixing?, To make it heavier, To remove water, To allow gluten to relax and fermentation to continue, To cool the oven, Which ingredient strengthens gluten and also adds flavor?, Milk, Salt, Butter, Honey, What is one sign that bread is fully baked?, It feels cold on top, The dough stops growing, It sounds hollow when tapped on the bottom, It becomes very soft immediately, What is the difference between bread and rolls?, Rolls always contain eggs, Bread is usually baked as one larger loaf, rolls as smaller individual portions, Rolls never use yeast, Bread must be sourdough, A baker wants soft dinner rolls instead of a chewy artisan loaf. What would usually help?, Adding some milk or butter, Using ice water, Less liquid and no fat, Baking at a lower temperature for 5 minutes only, What is the purpose of scoring (cutting) the top of a loaf before baking?, To cool the dough faster, To make the bread sweeter, To remove extra flour, To help control how the bread expands in the oven, What can happen if too much flour is added to dough?, The dough may become dry and dense, The dough will rise much faster, The bread will always be softer, The crust will disappear, Why do some bakers place a tray of water in the oven or create steam when baking bread?, To make the bread taste salty, To lower the oven temperature, To keep the oven clean, To help create a better rise and a crisp crust

Bread Making Quiz

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