Тест 1.What is the function of yeast in bread making?
a.It makes the dough rise.
b.It shortens baking time.
c.It makes the dough shrink.
d.It makes clean up easier.
2.To make basic yeast bread, which of the following ingredients is not necessary?
Yeast
Eggs
Flour
Water
3.What is the purpose of kneading?
Saltiness
Sweetness
Structure
Crust crispiness
4. For a crispier crust, what should you brush on bread dough?
Flour
Syrup
Water
Sugar
What is the process in which yeast eats sugar and releases ethanol and carbon dioxide?
Baking
Kneading
Fermentation
Scoring
6. Which of the following ingredients is not a leavening agent?
Baking powder
Yeast
Sugar
Eggs
What is gluten, exactly?
. Liquid
Vitamins
Fat
Protein
8. Baking powder is made of baking soda and...

Oil
Salt
Egg
9. What tool will give your bread a crisp brown crust, just like wood fired ovens?
Baking stone
Aluminum pan
Glass pan
None of the above
10. What makes fresh yeast different from other types of yeast?
It contains the most air.
It has the longest shelf life.
It contains the most moisture.
There is no difference!
11. Self-rising flour is made of flour, salt, and...
Milk
Baking powder
Yeast
Sugar
12.What does an egg wash do to bread crust?
Improves crispiness
Adds shine
Adds chewiness
Increases dryness
13. Which ingredient is added to gluten-free flour to help improve structure?
Oil
Sugar
Salt
Xanthan gum
14. Which word describes the size and pattern of holes inside a loaf of bread?
Crumb
Proof
Crust
Gluten
15. To make buttermilk, you'll need milk and...
Water
Sugar
Lemon juice or vinegar
Oil
16. Which bread is a white yeast bread from Italy?
Challah
Pumpernickel
Brioche
Ciabatta
17. Yeast is alive! What is it, exactly?
Bug
Virus
Bacteria
Fungus
18. What ingredient can kill active dry yeast?
Hot water
Cold water
Flour
Milk
19. When using nonstick pans, what adjustment should you make?
Add more flour.
Don't knead the dough.
Reduce the baking temperature.
Add more grease.
20. What is the browning of baked goods called?
The Maillard reaction
Fermentation
Proofing
Kneadin
21. Yeast will go dormant at what temperature?
55 degrees Fahrenheit
80 degrees Fahrenheit
40 degrees Fahrenheit
60 degrees Fahrenheit
22. Sourdough starter is made of flour and which ingredient?
Salt
Sugar
Oil
Water
23. What does the windowpane test tell you?
You kneaded the dough enough.
Your bread is burnt.
Your bread can fit through a window.
Your dough smells good.

24. What is a round bread that looks like a squished ball?
Sourdough
Crumb
Baguette
Boule
25. To "wake up" active dry yeast with water, how warm should it be?
125 degrees Fahrenheit
95 degrees Fahrenheit
140 degrees Fahrenheit
110 degrees Fahrenheit
26. What is a piece of fabric that holds dough as it rises?
Couche
Nylon
Cheesecloth
Terrycloth
27. What does it mean to slash the surface of dough just before baking?
Ferment
Knead
Score
Proof
28. Which of the following ingredients is not a fat?
Shortening
Butter
Sugar
Oil
29. What is sodium bicarbonate?
Eggs
Baking soda
Flour
Sugar
30. Which tool is used for cutting and scraping sticky dough?
Couche
Whisk
Bench knife
Brush
31. What are the most common liquids used in bread making?
Orange juice and milk
Coffee and tea
Water and milk
Water and coffee
32. What is a French bread that's made with a lot of butter and eggs?
Soda bread
Ciabatta
Brioche
Sourdough
33. What is the point of "punching" bread dough after it rises?
It makes the bread sweeter.
It shortens baking time.
It exposes yeast to air and food.
It allows you to exercise.
34. What is proofing?
The final rise of dough before baking
Making sure the bread tastes good
Mixing the dough with your hands
Pre-heating the oven
35. Which term describes how much a loaf puffs up after you place it in the oven?
Proofing
Fermentation
Oven spring
Kneading

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