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. Ingredients purchased & measured






2. Deflating the dough that expels co2 - redistributes yeast






3. Dried buds of tropical evergreen tree






4. Shaping into round - smooth spheres






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






6. Remove from pans an place on racks






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






8. Dried berry of the pimiento tree






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






10. From the parsley family






11. Continuation of fermentation






12. Lacy membrane covering the nutmeg seed






13. Shaping into the proper loaves and rolls






14. Coagulation of the proteins and gelatinization of starches






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






16. Cake flour - pastry flour






17. Seed of the nutmeg tree






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






19. Stripped dried bark of an evergreen






20. Plant in the ginger family






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






22. Straight flour - patent flour - clear flour - bread flour - durum






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