National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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What temperature can destroy fresh yeast?

chilling
exposing them to oxygen
heating to 136°F
adding sugar

The correct answer is: heating to 136°F

Heating fresh yeast to 136°F effectively destroys its viability. Yeast is a living organism, and like many living cells, it has a tolerance to heat; however, temperatures above a certain threshold can kill it. When yeast is exposed to temperatures around 136°F, the proteins and enzymes within the yeast cells start to denature, leading to the loss of its ability to ferment and produce carbon dioxide, which is essential for leavening baked goods. Chilling does not destroy yeast; instead, it slows down its activity, helping to preserve its viability for a limited time. Exposing yeast to oxygen does not harm it; yeast actually requires oxygen for aerobic respiration, especially in the initial stages of fermentation. While adding sugar is necessary for fermentation, it does not have a destructive effect on the yeast itself. Therefore, heating to 136°F is the key temperature that can lead to the destruction of fresh yeast.