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Yeast breads rise _______
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Yeast breads are leavened with _____
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Foods and Nutrition
Yeast
| Question | Answer |
|---|---|
| Yeast breads rise _______ | slowly |
| Yeast breads are leavened with _____ | yeast |
| Flour is the main ingredient for yeast. It provides ________ | structure |
| Liquid: Temperature ___-___ | 105-115 |
| Liquid: Too hot- _____ yeast | kills |
| Liquid: Too cold- _____ or ______ yeast activity | slows; stops |
| Salt: _______ the action of the yeast | regulates |
| Leavening agent: _____ | yeast |
| _______-celled plant | single |
| Using too much yeast: Dough will rise too _______ and give bread an ____________ flavor | quickly; undesirable |
| Using too little yeast: ___________ the rising time | lengthen |
| Sugar: ______ for yeast | food |
| Using too much sugar: yeast will work more ______ | slowly |
| ______ tenderness | increase |
| _________ in most recipes | optional |
| Eggs add ______ and __________ | flavor; richness |
| Eggs add _______ and improves ________ | color; structure |
| Other ingredients examples: | raisins, nuts, cheese, herbs & spices |
| Other ingredients tend to _____ the rising time | lengthen |
| Muffins are a form of ________ breads. | quick |
| __________ ____________ is used as the rising agent in a muffin | baking powder |
| ingredients should be in two separate bowls: ___ ingredients and ___ ingredients | dry; wet |
| the name of the method for cracking an egg with one hand is called the ________ method | baseball |
| the sticky protein in flour is called: | gluten |
| muffin batter should be _____ instead of smooth | lumpy |
| do not _______ your muffin batter or your muffins will bake tough instead of crumbly | overmix |
| fill muffin tins ___ of the way full with batter | 2/3 |
| check muffins ___ minutes before you think they are done | 10 |
| check doneness of muffins by inserting a _________ into the center of the muffin | toothpick |
| why is it important to wash your hands before working in the kitchen? | so you don't contaminate food and it could kill the yeast |
| why is it important for the water to be the correct temperature to mix the yeast in? | it could kill yeast and make it grow slow |
| what do fats/shortening do in yeast breads? | it makes it soft and tender |
| name two types of flour available for making bread | BUCKWHEAT♥ and whole grain |
| what does kneading do for the bread? | it helps stretch the bread and makes it elastic to help form structure |
| how can you tell if you have kneaded the bread long enough? | if you punch a hole and the indent stays then you are done kneading |
| how many times should yeast bread rise/proof before baking? | 2 times |
| can yeast bread dough be refrigerated overnight and baked the following day | YES |
| quick breads: rise ______ cook at _____ temperatures and are high in _______ | quickly; high; calories |
| flour: main ingredient, provides ________ | structure |
| liquid: provides ________, needed to help form structure, ______ and _____ are most common | moisture; water; milk |
| flour+liquid= ______: gives support and strength | gluten |
| Fat: adds _________, ______, and ___________, can be ______ or ______ | richness, flavor, tenderness; solid, liquid |
| leavening agent: produces carbon dioxide to make product rise, __________ _________ or _________ ________ | baking powder; baking soda |
| sweetener: adds ______, ______ is the most common | flavor; sugar |
| egg: adds _______, nutrients, and richness | flavor |
| ______ batter: waffles and pancakes | pour |
| ______ batter: muffins, banana bread, popovers | drop |
| ______ dough: biscuits | soft |
| muffin method used for: ______ batters and _____ batters | pour; drop |
| 1 sift together all ____ ingredients into a mixing bowl | dry |
| 2 in a separate bowl, beat _______ ingredients together | liquid |
| 3 make a _____ in the center of the dry ingredients | well |
| 4 _____ liquid ingredients into the center well | pour |
| 5 mix until just ____ (batter will be ______) | moist; lumpy |
| 6 fill muffin cups ____ full | 2/3 |
| biscuit method: used for _____ _______ | soft doughs |
| 1B sift ___ ________ into a mixing bowl | dry ingredients |
| 2B use a _______ ________ to cut fat into dry mixture | pastry blender |
| 3B add _______ | liquid |
| 4B gently _____ dough 8 to 10 times | knead |
| since dough from yeast bread is very ______, it is easy to form into shapes | pliable |
| if you _____ bread dough prior to baking it, it prevents it from cracking as it rises in the oven | score |
| when you drop and dissolve yeast into warm water to activate its growth you are using the ___________ _________ for mixing yeast dough | conventional method |
| ______ _____ uses yeast as a leavening or rising agent | yeast bread |
| the _____ _______ involves cutting in fat to dry ingredients to make dough | biscuit method |
| working dough with hands to create gluten for bread is known as __________ | kneading |
| a ___________ shape is a sign that a muffin has baked thoroughly | symmetrical |
| to ____-___ disperses fat particles throughout the dough | cut-in |
| a _______ ______ is lightly kneaded, rolled out, and cut to shape before baked | rolled biscuit |
| the process of alcohol and carbon dioxide production that occurs with the breakdown of carbohydrates is called _________________ | fermentation |
| the ______-____ _method for making yeast bread requires that the liquid be warm when added to the dry yeast and dry ingredients | quick-mix method |
| ___________ is made with leavening that allows for speedy baking | quickbread |
| adding liquid to a rolled biscuit dough turns it into a _______ __________ dough | drop biscuit |
| the _______ ___________ is used to make pancakes, muffins, and coffee cakes | muffin method |
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pogs89