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Old 04-24-2011, 06:58 AM   #1
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Sunday Special - Our Daily Bread

Sunday Special - Our Daily Bread
1. Unleavened bread is bread that doesn't contain agents that cause it to
rise. Thus, such bread does not contain...
a. - Flour
b. - Yeast
c. - Water
d. - Sugar

2. Unleavened breads are popular in many cultures. What is the Mexican
version, used in many different dishes?
a. - Tortilla
b. - Pan dulce
c. - Churro
d. - Brioche

3. Another unleavened bread is used by Jews during the Passover ceremony
(and during the rest of the year as well!).
a. - Matzoh
b. - Knish
c. - Farfel
d. - Kishkes


4. The Jewish people produce several distinctive leavened breads as well.
This one, popular on the Sabbath, is a braided egg loaf.
a. - Hamentaschen
b. - Challah
c. - Kugel
d. - Bagel


5. Another distinctive Jewish bread is boiled before it is baked, giving it
its distinctive texture.
a. - Bagel
b. - Challah
c. - Kugel
d. - Matzoh


6. Remaining in the Middle East for awhile...which bread, when baked, forms
a pocket that can be used to hold fillings like hummus and baba ganoush?
a. - Gyros
b. - Lavosh
c. - Pita bread
d. - Brioche


7. Another Middle Eastern bread is often used for 'sandwiches' in the U.S.,
made by spreading a filling on the unleavened bread and rolling it up. It is
also called 'cracker bread' due to its thinness and dry texture.
a. - Pita
b. - Lavosh
c. - Matzoh
d. - Flatbread

8. If you are baking rye bread, what seed is used for the customary and
traditional flavoring?
a. - Cardamom
b. - Sesame
c. - Caraway
d. - Poppy

9. What is a thin, almost sticklike loaf of French bread called?
a. - Pain
b. - Brioche
c. - Brochette
d. - Baguette

10. What ingredient helps give pumpernickel bread its dark color
a. - Molasses
b. - Whole wheat flour
c. - Chocolate
d. - Dark corn syrup

11. What was the dry, filling bread (or cracker) called that British sailors
depended on during long voyages?
a. - Flatbread
b. - Beaten biscuits
c. - Drybread
d. - Hardtack


12. On to Asia. What is the unleavened bread customarily served with many
Indian meals?
a. - Ghee
b. - Saag
c. - Chutney
d. - Chappati

13. What is the thin bread used to wrap the Chinese dish moo shu called?
a. - Dong
b. - Pong
c. - Ping
d. - Ding

14. Now, on to the United States. What flavorful leavened bread is
associated with San Francisco and the Gold Rush?
a. - Corn bread
b. - Sourdough
c. - Hardtack
d. - Salt rising bread

15. What product, much like a flattened version of the English muffin from
the U.S. or a thick pancake, is delicious with butter and jam at tea?
a. - Shortbread
b. - Teacake
c. - Biscuit
d. - Crumpet

16. Bread flour needs to be high in gluten which helps the form and texture of the finished loaf. What is the name given to flour that is high in gluten and suitable for bread?
a. - Barbed
b. - Round
c. - Strong
d. - Gluty

17. So you are making some leavened bread. Mix all the ingredients together and let it rise in a warm place. Then knead it again, divide it into loaves or buns, and let it rise again. What is this second rising called?
a. - Quickening
b. - Finishing
c. - Proving (or proofing)
d. - Maturing

18. Which country has the highest per capita consumption of bread in the world?
a. - Japan
b. - Germany
c. - Canada
d. - Russia

19. Which country produces the most wheat ?
a. - Russia
b. - Canada
c. - USA
d. - China

20. Who promised his countrymen “Peace, Land and Bread” during his rise to power?
a. - Hitler
b. - Lenin
c. - Lincoln
d. - Churchill
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.

1. - b
2. - a
3. - a
4. - b
5. - a
6. - c
7. - b
8. - c
9. - d
10. - a
11. - d
12. - d
13. - c
14. - b
15. - d
16. - c
17. - c
18. - b
19. - d
20. - b

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Old 04-24-2011, 07:34 AM   #2
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Good one. I got 11 right, but now I also know 9 more things.
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Old 04-24-2011, 12:17 PM   #3
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Wow! I only missed a couple, and here I didn't think I was much if a baker!
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Old 04-25-2011, 03:15 AM   #4
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shouldn't #11 be d: hardtack?

i'm definitely a bread person. i only missed #19 (and possibly 11), and guessed correctly at 16. but i'm no baker. i just love bread.

especially liquid bread...
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Old 04-25-2011, 12:15 PM   #5
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Location: Usa, Michigan
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I got 14 out of 20 right, not too bad. :)

I thought proofing was when you added yeast and sugar to warm water and waited until bubbles formed to prove your yeast is still good. Are they both called proofing (or proving)?
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Old 04-25-2011, 12:24 PM   #6
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Quote:
Originally Posted by buckytom View Post
shouldn't #11 be d: hardtack?

i'm definitely a bread person. i only missed #19 (and possibly 11), and guessed correctly at 16. but i'm no baker. i just love bread.

especially liquid bread...
I believe you are right, it should be hardtack. Liquid bread! I generally refer to it as Vitamin B-12 or B-16, as in 12oz or 16oz bottles.

Craig
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Old 04-25-2011, 01:24 PM   #7
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I was sure 11 was hardtack as well. I missed 7, 19 and 20 (and possibly 11) and I am a baker.....of cakes, not bread! I don't even eat glutenous bread LOL!
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Old 04-25-2011, 04:01 PM   #8
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Hardtack is the correct answer for #11..............
somebody wanna fix it for me ?
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Old 04-25-2011, 04:13 PM   #9
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I got #19 wrong...plus one point for brown nosing extra credit.
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Old 04-25-2011, 04:23 PM   #10
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I got the ones in red:

Sunday Special - Our Daily Bread
1. Unleavened bread is bread that doesn't contain agents that cause it to
rise. Thus, such bread does not contain...
a. - Flour
b. - Yeast
c. - Water
d. - Sugar

2. Unleavened breads are popular in many cultures. What is the Mexican
version, used in many different dishes?
a. - Tortilla
b. - Pan dulce
c. - Churro
d. - Brioche

3. Another unleavened bread is used by Jews during the Passover ceremony
(and during the rest of the year as well!).
a. - Matzoh
b. - Knish
c. - Farfel
d. - Kishkes


4. The Jewish people produce several distinctive leavened breads as well.
This one, popular on the Sabbath, is a braided egg loaf.
a. - Hamentaschen
b. - Challah
c. - Kugel
d. - Bagel


5. Another distinctive Jewish bread is boiled before it is baked, giving it
its distinctive texture.
a. - Bagel
b. - Challah
c. - Kugel
d. - Matzoh


6. Remaining in the Middle East for awhile...which bread, when baked, forms
a pocket that can be used to hold fillings like hummus and baba ganoush?
a. - Gyros
b. - Lavosh
c. - Pita bread
d. - Brioche


7. Another Middle Eastern bread is often used for 'sandwiches' in the U.S.,
made by spreading a filling on the unleavened bread and rolling it up. It is
also called 'cracker bread' due to its thinness and dry texture.
a. - Pita
b. - Lavosh
c. - Matzoh
d. - Flatbread--Never heard of Lavosh. Will have to check it out.

8. If you are baking rye bread, what seed is used for the customary and
traditional flavoring?
a. - Cardamom
b. - Sesame
c. - Caraway
d. - Poppy

9. What is a thin, almost sticklike loaf of French bread called?
a. - Pain
b. - Brioche
c. - Brochette
d. - Baguette

10. What ingredient helps give pumpernickel bread its dark color
a. - Molasses
b. - Whole wheat flour
c. - Chocolate
d. - Dark corn syrup

11. What was the dry, filling bread (or cracker) called that British sailors
depended on during long voyages?
a. - Flatbread
b. - Beaten biscuits
c. - Drybread
d. - Hardtack


12. On to Asia. What is the unleavened bread customarily served with many
Indian meals?
a. - Ghee
b. - Saag
c. - Chutney
d. - Chappati

13. What is the thin bread used to wrap the Chinese dish moo shu called?
a. - Dong--I had no clue, so this was my guess.
b. - Pong
c. - Ping
d. - Ding

14. Now, on to the United States. What flavorful leavened bread is
associated with San Francisco and the Gold Rush?
a. - Corn bread
b. - Sourdough
c. - Hardtack
d. - Salt rising bread

15. What product, much like a flattened version of the English muffin from
the U.S. or a thick pancake, is delicious with butter and jam at tea?
a. - Shortbread
b. - Teacake
c. - Biscuit
d. - Crumpet

16. Bread flour needs to be high in gluten which helps the form and texture of the finished loaf. What is the name given to flour that is high in gluten and suitable for bread?
a. - Barbed
b. - Round
c. - Strong
d. - Gluty

17. So you are making some leavened bread. Mix all the ingredients together and let it rise in a warm place. Then knead it again, divide it into loaves or buns, and let it rise again. What is this second rising called?
a. - Quickening
b. - Finishing
c. - Proving (or proofing)
d. - Maturing

18. Which country has the highest per capita consumption of bread in the world?
a. - Japan
b. - Germany
c. - Canada
d. - Russia--I almost changed my answer to Germany, but ended up going with this.

19. Which country produces the most wheat ?
a. - Russia
b. - Canada--China makes sense, but Canada came to mind first.
c. - USA
d. - China

20. Who promised his countrymen “Peace, Land and Bread” during his rise to power?
a. - Hitler
b. - Lenin
c. - Lincoln
d. - Churchill
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