Test your basic knowledge |

Yeast Production: Flours

Subject : cooking
  • Answer 23 questions in 15 minutes.
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  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Straight flour - patent flour - clear flour - bread flour - durum

2. Shaping into round - smooth spheres

3. Coagulation of the proteins and gelatinization of starches

4. Cake flour - pastry flour

5. Straight dough method: Pickup period - clean-up period - Development period - final gluten development.

6. Remove from pans an place on racks

7. Shaping into the proper loaves and rolls

8. Dried berry of the pimiento tree

9. Ingredients purchased & measured

10. Deflating the dough that expels co2 - redistributes yeast

11. Dried buds of tropical evergreen tree

12. Plant in the ginger family

13. Allowed to rest 10-20 min. relaxes the gluten

14. Scaling - mixing - fermentation - punching - scaling - rounding - benching - makeup & panning - proofing - baking - cooling - storing

15. Step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.

16. Divide dough into same wight pieces - according to the recipe

17. Wrap in moisure proof bags after the product has cooled

18. Seed of the nutmeg tree

19. Stripped dried bark of an evergreen

20. Continuation of fermentation

21. The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol

22. Lacy membrane covering the nutmeg seed

23. From the parsley family