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






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






3. Shaping into round - smooth spheres






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






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






6. Continuation of fermentation






7. Dried berry of the pimiento tree






8. Remove from pans an place on racks






9. Seed of the nutmeg tree






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






11. Ingredients purchased & measured






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






13. Dried buds of tropical evergreen tree






14. From the parsley family






15. Cake flour - pastry flour






16. Stripped dried bark of an evergreen






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






18. Deflating the dough that expels co2 - redistributes yeast






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






20. Lacy membrane covering the nutmeg seed






21. Plant in the ginger family






22. Coagulation of the proteins and gelatinization of starches






23. Shaping into the proper loaves and rolls