Baker's Yeast

you know its best in warmth because you cook it in warmth

No, cider is fermented with yeast

Yes.

I believe it was Louis Pasteur while he was working on finding the cause for the failing French wine industry. While others had observed yeast cells in the microscope before him, winemaking was at the time believed to be a purely chemical process and the microbes present were inconsequential. Pasteur (a chemist hired to solve this "chemical" problem) showed that the yeast cells fermented the juice making wine, but bacterial contaminates fermented the alcohol to lactic acid ruining the wine (showing the problem was really biological, not "chemical" as previously believed).

There are three types of yeast.

Yes and no it depends on what your baking. For example if your baking a cake with wine yeast then no. Now you can dry the wine yeast to get out the flavor, but it still tstes like wine.

There are two types of respiration, aerobic and anaerobic. Yeasts are the one's which don't need oxygen to survive.

Leavening

it needs nutrients

No, it's a type of fungus.

it's enough yeast to cover a 1 cent coin

No, a curd is a dairy product which is made by curdling milk often with an acidic substance such as lemon juice.

Yeast grows in the bread dough, eating the sugars, and producing (among other things) carbon dioxide waste. Since the carbon dioxide is a gas, it gets trapped in the dough, forming pockets of gas -- the holes in bread.

Depending upon the type of bread one is making, you may punch down the dough -- net effect is you end up with smaller pockets of gas, this is typical of sandwich breads. If you do not, you will end up with larger pockets -- typical of "French bread".

Cooler temperatures will require a longer time to get the bread to rise.

You can read more in many books on bread

If you baked bread without yeast you would come out with a rock because its solid bread. though, when you add yeast and allow it to get warm the yeast release oxygen bubbles blowing your bread up like a balloon creating the small air pokets in bread that makes it taste great. the bubbles also try moving to the top creating the holes.

The yeast would eventually starve and die.

Regardless of the form, yeast should always be started in a liquid before adding it to what you are making. Gets it started working and makes it easier to distribute in the mix.

Yeast cannot produce their own foods. The yeast do not have chlorophyll. Yeast must rely on other ways and sources to get food. Yeast mostly feed on sugar.

Yeast needs to be activated before the sugar will be able to be metabolized. By incubating or warming the yeast, gives it an activation energy to begin metabolizing the sugar molecule.