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. Ingredients purchased & measured

2. Cake flour - pastry flour

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

4. Dried berry of the pimiento tree

5. Dried buds of tropical evergreen tree

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

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

8. Plant in the ginger family

9. From the parsley family

10. Seed of the nutmeg tree

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

12. Shaping into the proper loaves and rolls

13. Coagulation of the proteins and gelatinization of starches

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

15. Deflating the dough that expels co2 - redistributes yeast

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

17. Continuation of fermentation

18. Stripped dried bark of an evergreen

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

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

21. Lacy membrane covering the nutmeg seed

22. Remove from pans an place on racks

23. Shaping into round - smooth spheres