Breadmaking Quiz Questions And Answers

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  • 1/10 Questions

    Baking temperature, accurate measurement, and fresh ingredients are essential to good breadmaking.

    • True
    • False
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About This Quiz

How much do you know about breadmaking? This breadmaking quiz will test your knowledge about breadmaking and its related process. There are various kinds of bread, and they are a part of the common meal in many places in the world. We all love to eat bread, and they are very good for filling our stomachs too. However, very few people know about the right techniques for making bread. Let's see your breadmaking knowledge.

Breadmaking Quiz Questions And Answers - Quiz

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  • 2. 

    Accurate measurement is important to good breadmaking results.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Accurate measurement is crucial in breadmaking as it ensures the right proportions of ingredients are used, leading to consistent and successful results. Precise measurements of flour, water, yeast, and other ingredients are necessary to achieve the desired texture, rise, and flavor in bread. Without accurate measurements, the dough may be too dry or too wet, resulting in a dense or flat loaf. Therefore, it is essential to pay attention to measurements when baking bread for optimal outcomes.

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  • 3. 

    At what temperature is yeast best active?

    • 30-50 F

    • 70-90 F

    • 110-130 F

    • 120-14- F

    Correct Answer
    A. 70-90 F
    Explanation
    Yeast is best active at temperatures between 70-90 F. This temperature range provides an optimal environment for yeast to carry out its metabolic processes, such as fermentation. At lower temperatures, yeast activity slows down, while at higher temperatures, yeast can be damaged or killed. Therefore, maintaining the temperature within the 70-90 F range allows yeast to function optimally and produce the desired results in baking or brewing processes.

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  • 4. 

    Which ingredient adds tenderness and fineness of texture as well as helps retain moisture?

    • Salt

    • Butter

    • Both A & B

    • Baking soda

    Correct Answer
    A. Both A & B
    Explanation
    Both salt and butter contribute to the tenderness and fineness of texture in baked goods. Salt helps to strengthen the gluten in the dough, resulting in a more tender texture. It also enhances the flavor of the baked goods. Butter, on the other hand, adds richness and moisture to the recipe. It helps to create a softer and more delicate texture in the final product. Therefore, both salt and butter are important ingredients for achieving tenderness and moisture in baked goods.

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  • 5. 

    Which ingredient inhibits yeast fermentation?

    • Milk and baking powder

    • Butter and sugar

    • Salt, sugar, and curd

    • Salt and whole wheat germ

    Correct Answer
    A. Salt and whole wheat germ
    Explanation
    Salt and whole wheat germ inhibit yeast fermentation because salt slows down the activity of yeast by dehydrating it, while whole wheat germ contains enzymes that can break down the yeast cells and prevent fermentation.

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  • 6. 

    Up to what percentage of the flour weight can nuts be calculated to include?

    • 3%

    • 10%

    • 30%

    • 50%

    Correct Answer
    A. 10%
    Explanation
    Nuts can be calculated to include up to 10% of the flour weight. This means that if you have 100 grams of flour, you can include up to 10 grams of nuts in the calculation. Including more than 10% would result in a higher percentage of nuts compared to the flour.

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  • 7. 

    What are the ingredients that can inhibit the formation of the gluten structure, resulting in bread that does not rise well?

    • Whole wheat flour

    • Rye flour

    • Salt

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    All of the above ingredients can inhibit the formation of the gluten structure in bread, leading to poor rising. Whole wheat flour and rye flour have lower levels of gluten compared to regular wheat flour, which can result in a denser and less risen bread. Salt, when used in excess, can also hinder gluten development, affecting the bread's rise. Therefore, the combination of whole wheat flour, rye flour, and salt can collectively contribute to a bread that does not rise well.

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  • 8. 

    At what temperature is yeast killed?

    • Above 100 F

    • Above 110 F

    • Above 120 F

    • Above 140 F

    Correct Answer
    A. Above 120 F
    Explanation
    Yeast is a type of fungus that is commonly used in baking to make dough rise. However, yeast is sensitive to high temperatures and can be killed if exposed to extreme heat. The correct answer is "Above 120 F" because temperatures above this threshold can cause the yeast cells to die. This is why it is important to be cautious when working with yeast and ensure that the temperature of the ingredients and environment is suitable for yeast activity.

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  • 9. 

    The liquid is an important part of breadmaking. What percentage of flour weighs as much as the liquids?

    • 40-60%

    • 60-69%

    • 69-74%

    • 74-88%

    Correct Answer
    A. 69-74%
    Explanation
    In breadmaking, liquids play a crucial role in hydrating the flour and activating the yeast. The percentage of flour that weighs as much as the liquids determines the hydration level of the dough, which affects the texture and overall quality of the bread. The correct answer, 69-74%, suggests that the liquids typically make up a significant portion of the dough, ensuring proper hydration and resulting in a desirable texture and taste.

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  • 10. 

    What temperature range is considered the good temperature range for using the Bread Bakery?

    • 41 F- 86 F

    • 87 F- 115 F

    • 120 F- 250 F

    • 140 F- 300 F

    Correct Answer
    A. 41 F- 86 F
    Explanation
    The temperature range of 41 F- 86 F is considered the good temperature range for using the Bread Bakery. This range is ideal for allowing the bread to rise and bake properly without burning or becoming too dry. Temperatures below 41 F may cause the dough to ferment too slowly, while temperatures above 86 F may cause the bread to rise too quickly and result in a less desirable texture and flavor. Therefore, the range of 41 F- 86 F provides the optimal conditions for successful bread baking.

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  • Current Version
  • Aug 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 21, 2011
    Quiz Created by
    Worldexplorer83
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