1. What is the standard percentage of water based on flour weight?
A. 10 – 15%
B. 30 – 35%
C. 60 – 65%
D. 70 – 75%
✅ Correct answer: C
2. What is the main function of yeast in bread making?
A. Prevent browning of the crust
B. Make the dough softer
C. Produce carbon dioxide for leavening
D. Act as a preservative
✅ Correct answer: C
3. Yeast metabolizes sugar to produce which substances?
A. Alcohol and fat
B. Carbon dioxide and alcohol
C. Oxygen and lactic acid
D. Gluten and starch
✅ Correct answer: B
4. What is the standard percentage of dried yeast per 1 kg flour?
A. 2 – 3%
B. 1 – 1.5%
C. 0.1 – 0.5%
D. 3 – 4%
✅ Correct answer: B
5. What is the optimum temperature range for yeast growth?
A. 20 – 25°C
B. 25 – 30°C
C. 35 – 45°C
D. 50 – 60°C
✅ Correct answer: C
6. Why is yeast considered a fragile ingredient?
A. It cannot survive in warm environments
B. It dies quickly upon contact with salt
C. It melts during mixing
D. It reacts negatively to flour
✅ Correct answer: B
7. What should be done to avoid yeast being killed during mixing?
A. Use cold water
B. Mix sugar and salt first
C. Keep ingredients separate in the mixing bowl
D. Add yeast after fermentation
✅ Correct answer: C
8. Which factor will slow down yeast activity the most?
A. Warm temperature
B. High humidity
C. Contact with sugar
D. Contact with salt
✅ Correct answer: D
9. How long is the suggested rest period for yeast activity?
A. 5 – 8 minutes
B. 10 – 15 minutes
C. 20 – 30 minutes
D. 40 – 60 minutes
✅ Correct answer: B
10. What are the ideal temperature and humidity for yeast metabolism?
A. 25–28°C and 40–50%
B. 30–32°C and 55–60%
C. 32–35°C and 65–70%
D. 38–42°C and 75–80%
✅ Correct answer: C
11. Why can we reduce the amount of yeast in some recipes?
A. Because yeast ferments faster at low temperatures
B. Because yeast multiplies by itself
C. Because salt boosts yeast activity
D. Because sugar completely replaces yeast
✅ Correct answer: B
12. What is one function of sugar in dough?
A. Enhances crust thickness
B. Increases water absorption
C. Feeds yeast during fermentation
D. Deactivates gluten
✅ Correct answer: C
13. How much sugar can be added to speed up yeast fermentation?
A. Up to 2%
B. Up to 5%
C. 6–8%
D. Over 10%
✅ Correct answer: B
14. What happens if sugar content in the dough exceeds 5%?
A. Fermentation speeds up
B. Yeast is activated more
C. Fermentation slows down
D. Crust color fades
✅ Correct answer: C
15. Which of the following is NOT a function of yeast?
A. Dough developer
B. Crumb color fixer
C. Flavor builder
D. Gas producer for rising
✅ Correct answer: B
16. What is the role of temperature in yeast fermentation?
A. High temperature stops all activity
B. Cooler temperatures increase the fermentation rate
C. Warm temperature accelerates fermentation
D. Temperature has no effect
✅ Correct answer: C
17. Which ingredient can kill yeast if mixed directly?
A. Sugar
B. Salt
C. Oil
D. Water
✅ Correct answer: B
18. Which function does sugar share with salt in baking?
A. Strengthens gluten
B. Retards the dough
C. Enhances yeast activity
D. Forms bubbles in crust
✅ Correct answer: B
19. Which condition is required for yeast to grow?
A. No moisture
B. Cold and dry air
C. Starch, water, and heat
D. Salt and heat only
✅ Correct answer: C
20. Which of the following best describes yeast's role during dough rest time?
A. Forms crust
B. Builds gluten
C. Multiplies and raises dough
D. Absorbs excess water
✅ Correct answer: C
