Commodities: Bread, Cakes & Biscuits is one of 9 topics in the Grade 11 Hospitality Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. What role does yeast play in bread dough?
It ferments sugars in the dough, producing carbon dioxide gas that makes the dough rise
It has no functional role and is added only for flavour
It prevents the dough from rising at all
It replaces the need for flour entirely
Answer: It ferments sugars in the dough, producing carbon dioxide gas that makes the dough rise — Yeast is a living microorganism that ferments sugars in the dough, producing carbon dioxide gas that makes the dough rise.
Easy
2. Which dough type uses a simpler ratio of flour, yeast, liquid and salt with little or no added fat or sugar?
Plain dough
Rich dough
Sweet dough
Choux dough
Answer: Plain dough — Plain dough uses a simpler ratio of flour, yeast, liquid and salt with little or no added fat or sugar, producing a classic, chewier everyday bread.
Medium
3. Name the technique of gently deflating risen dough to redistribute the yeast and gas evenly before shaping.
Answer: knocking back — Knocking back is the technique of gently deflating the dough to redistribute the yeast and gas evenly before shaping.
