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. From the parsley family






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






3. Remove from pans an place on racks






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






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






6. Shaping into round - smooth spheres






7. Coagulation of the proteins and gelatinization of starches






8. Shaping into the proper loaves and rolls






9. Stripped dried bark of an evergreen






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






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






12. Lacy membrane covering the nutmeg seed






13. Ingredients purchased & measured






14. Dried berry of the pimiento tree






15. Continuation of fermentation






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






17. Seed of the nutmeg tree






18. Cake flour - pastry flour






19. Deflating the dough that expels co2 - redistributes yeast






20. Dried buds of tropical evergreen tree






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






22. Plant in the ginger family






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