With so many uses to which bread crumbs can
be put, no housewife need be at a loss to know how to utilise any scraps
of bread that are not, for some reason, suitable for the table.
* * * * *
BREAD
EXAMINATION QUESTIONS
(1) Mention the ingredients required for bread making.
(2) From what kind of wheat is bread flour usually made?
(3) (_a_) What is gluten? (_b_) Why is it necessary for the making of
bread?
(4) (_a_) What is meant by a blend flour? (_b_) When is its use indicated?
(5) How may the kind and quality of flour be judged in purchasing it?
(6) (_a_) What is yeast? (_b_) What things are necessary for its growth?
(_c_) What temperature is best for its growth?
(7) (_a_) What is produced by the growth of yeast? (_b_) What part does
this play in bread making?
(8) What determines the quantity of yeast to use in bread making?
(9) (_a_) What will hasten the bread-making process? (_b_) What will retard
it?
(10) Give the general proportions of the main ingredients used for
making a loaf of bread.
(11) What are the advantages of: (_a_) the long process of bread making?
(_b_) the quick process?
(12) What is: (_a_) a sponge? (_b_) a dough?
(13) (_a_) Why must bread dough be kneaded? (_b_) How is it possible to
tell when dough has been kneaded sufficiently?
(14) At what temperature should bread be kneaded?
(15) How should bread be cared for after it is removed from the oven?
(16) What points are considered in the scoring of bread?
(17) What part of bread making may be done in a bread mixer?
(18) What are the differences in time and oven temperatures in baking
rolls and bread?
(19) Mention briefly the procedure in making rolls, buns, and biscuits.
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