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. 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