Test your basic knowledge |

Yeast Production: Flours

Subject : cooking
Instructions:
  • Answer 23 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • 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