| A | B |
|---|
| retarding | refrigerating yeast dough to delay rising |
| dough hook | a mixer attachment for kneading |
| proofing | the final rise of dough before baking |
| panning | placing the formed dough in the pan |
| egg wash | a mixture brushed on the formed bread or rolls to promote browning |
| punching down | folding and pressing dough to expel carbon dioxide |
| oven spring | the sudden rising of dough when baking starts |
| kneading | folding and pressing dough to strengthen gluten strands |
| scaling | weighing each portion of dough |
| _____ is used during baking of soft rolls. | steam |
| Dough can be __________. | frozen |
| Yeast should be dissolved in _______ water not ______ or ______. | warm, hot, cold. |
| Dough is _____ when it is ready to be baked. | fragile |
| _____ roll dough must not be kneaded longer than ____ dough. | sweet, bread |
| Sweet rolls have more ________ and ______ than hard rolls. | sugar, shortening |
| _______ _______ the oven door during the baking process. | don't open |
| Retarding can save _____ by allowing the dough to be prepared in advance. | time |
| Hard rolls should not be wrapped in _______. | plastic |
| The _______ should not be reduced during baking. | temperature |
| Dough has risen enough when _____. | it doubles in size |
| _____ flour is used for hard rolls. | high-gluten |
| An ingredient that is not used in hard rolls is ______. | eggs |
| You should knead bread dough by hand for about _____ minutes. | ten |
| Portion control in making breads is done with a _____ and a scale. | dough scraper |
| Shaping is not the last step before ______. | baking |
