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Test your basic knowledge |
Yeast Production: Flours
Start Test
Study First
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
scaling
baking
allspice
Cooling
2. Deflating the dough that expels co2 - redistributes yeast
cloves
Cooling
Punching
scaling
3. Dried buds of tropical evergreen tree
Punching
soft flours
cloves
Steps of yeast dough production
4. Shaping into round - smooth spheres
mace
determining water temperature
rounding
Punching
5. The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol
Cooling
allspice
Fermentation
rounding
6. Remove from pans an place on racks
allspice
Makeup and Panning
Cooling
storing
7. Straight dough method: Pickup period - clean-up period - Development period - final gluten development.
Mixing
Makeup and Panning
hard flours
anise and caraway seeds
8. Dried berry of the pimiento tree
Makeup and Panning
rounding
cardamom
allspice
9. Scaling - mixing - fermentation - punching - scaling - rounding - benching - makeup & panning - proofing - baking - cooling - storing
allspice
proofing
rounding
Steps of yeast dough production
10. From the parsley family
anise and caraway seeds
baking
Fermentation
cinnamon
11. Continuation of fermentation
benching
anise and caraway seeds
Fermentation
proofing
12. Lacy membrane covering the nutmeg seed
mace
cinnamon
allspice
rounding
13. Shaping into the proper loaves and rolls
Fermentation
proofing
cinnamon
Makeup and Panning
14. Coagulation of the proteins and gelatinization of starches
cardamom
baking
cinnamon
proofing
15. Allowed to rest 10-20 min. relaxes the gluten
soft flours
benching
Fermentation
cloves
16. Cake flour - pastry flour
soft flours
Punching
cardamom
rounding
17. Seed of the nutmeg tree
benching
baking
nutmeg
Cooling
18. Divide dough into same wight pieces - according to the recipe
Steps of yeast dough production
baking
cardamom
scaling
19. Stripped dried bark of an evergreen
cloves
cinnamon
benching
Fermentation
20. Plant in the ginger family
cardamom
soft flours
Mixing
scaling
21. Wrap in moisure proof bags after the product has cooled
mace
determining water temperature
allspice
storing
22. Straight flour - patent flour - clear flour - bread flour - durum
scaling
Cooling
nutmeg
hard flours
23. Step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.
Fermentation
mace
Steps of yeast dough production
determining water temperature