1) Why do you leave bread to prove? a) to give you time to do the washing up b) to allow the salt to dissolve c) to give the yeast time to work 2) What do you do if the dough is too wet? a) Add more water b) Add more flour c) Put it in the microwave 3) What do you do if the dough is too dry a) Add more flour b) Add more water c) Put it in the fridge 4) Which flour do we use to make bread a) Rice flour b) Cake Flour c) Bread Flour d) Rye flour 5) It contains added ingredients such as sugar, milk, butter, nuts, fruits, eggs, condiments. a) Lean dough b) Rich dough c) Straight dough d) Sponge dough 6) is made up of the basic ingredients for bread : flour, yeast, salt, a little sugar and shortening. a) Batter method b) Rich dough c) Lean dough d) Straight method 7) All ingredients are kneaded together and set aside to rise. a) Straight method b) Batter method c) Sponge Dough Method d) Batter or no-knead method 8) All ingredients must be weighed accurately. Is simply dividing or measuring the dough into pieces of the same weight. a) Straight dough b) Sponge method c) Mixing d) Scaling 9) (First rising or first proofing) is the process when the yeast acts on the sugar and starches in the dough to produce carbon dioxide and alcohol. a) baking b) fermentation c) storing d) punching 10) The liquids are combined in one bowl, the dry ingredients in another and then the two are mixed together. a) Creaming method b) Biscuit method c) Muffin method 11) Is prepared in two stages which gives the yeast action a head start. a) straight dough method b) modified straight dough method c) sponge method 12) Is like a flat bread that doesn't contain yeast, it is more like a cracker dough a) flat dough b) straight dough c) enriched dough 13) Second fermentation, second rising a) Punching b) Proofing c) Fermentation d) Rounding 14) After baking, bread must be removed from the pans and placed on a rack to cool. a) Baking b) Storing c) Cutting d) Cooling 15) Breads that are prepared with leavening such as baking soda or powder rather than yeast. a) Quick-Rising Yeast b) Quick breads c) Yeast bread d) Compressed yeast

Bread Making

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