1) Which raising agent is used in bread making? a) bicarbonate of soda b) baking powder c) cream of tarter d) yeast 2) What is the function of sugar in bread making? a) to make the bread rise b) to add flavour c) to feed the yeast d) to add sweetness 3) What is the ideal time for kneading bread dough? a) 15 mins b) 10 mins c) 5 mins d) 20 mins 4) Which flour is used when making bread? a) plain flour b) self raising flour c) strong four  d) '00' flour 5) The essential ingredients when making bread are: a) strong flour, sugar, yeast and water b) strong flour, sugar, salt, yeast and water c) strong flour, salt, yeast and water d) strong flour, sugar, salt and water 6) As yeast multiplies, it turns starches and sugars to alcohol and produces a) carbon monoxide b) sugar c) carbon dioxide gas 7) When making bread the water must be? a) hot b) cold c) warm 8) When bread dough is left to rise it is called? a) rising b) resting c) kneading d) proving 9) The correct temperature to bake bread at is? a) 200 0 °C b) 180 0 °C c) 160 0 °C d) 190 0 °C 10) Baked bread should be well risen, golden and crisp and should sound? a) dense when tapped b) hallow when tapped

Bread Science

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