Baking Basics and Yeast Breads...... Chapter 44 (pg. 609) & Chapter 45 (pg. 623)

Name______

Block______

Define the following key terms about baking:

1. active dry yeast
2. bleached flour
3. compressed yeast
4. confectioners’ sugar
5. gluten
6. granulated sugar
7. hot spot
8. leavening agent
9. preheat
10. proofing
11. quick-rising yeast
12. self-rising flour
13. unbleached flour
14. fermentation
15. kneading
16. yeast breads

Chapter 44

Pg.______17. Describe the action of gluten during mixing and baking.

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Pg.______18. How do bleached and unbleached flours differ?

______

Pg.______19. Why do recipes with whole-wheat flour often contain all-purpose flour too? ______

Pg.______20. Why do baked goods need a leavening agent?

______

Pg. ______21. Compare active dry, quick-rising, and compressed yeasts.

______

______

Chapter 45

22. In contrast to quick breads, yeast bread are ______with yeast.

23. The dough must be well ______and allowed to ______before baking.

24. There are five basic categories of yeast breads they are:

a. ______

b. ______

c. ______

d. ______

e. ______

25. The cinnamon rolls we are making would fit into which category?

______

26. In the ______method, the yeast is first dissolved in warm water to activate growth.

27. Yeast won’t grow if the ______is too cool and will ______if it’s too hot. To test, let a drop of water fall on the ______of your forearm. It should feel pleasantly warm.

28. Steps to the Conventional Method:

1. ______the yeast.

2. ______the fat, sugar and liquid, then cool to ______.

3. Add the dissolved ______to the ______, along

with eggs in the recipe.

4. Add enough ______to make a soft/stiff ______.

29. Except for batter breads, yeast dough must be ______to develop a strong ______structure that holds up when the dough ______.

30. How many steps are there to kneading the dough? ______

31. Write one of the steps in the space provided below.

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32. How is kneading the yeast dough different from kneading the biscuit dough?

______

33. Why is yeast dough punched down after the first rise?

______

34. A quality yeast bread product has ______well. The top is ______, rounded, and ______browned. Inside, the bread has a soft and ______texture that is consistently fine throughout.

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