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

2. Ingredients purchased & measured

3. Dried berry of the pimiento tree

4. Shaping into round - smooth spheres

5. Lacy membrane covering the nutmeg seed

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

7. Dried buds of tropical evergreen tree

8. Plant in the ginger family

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

10. Coagulation of the proteins and gelatinization of starches

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

12. Cake flour - pastry flour

13. Stripped dried bark of an evergreen

14. Shaping into the proper loaves and rolls

15. Remove from pans an place on racks

16. Deflating the dough that expels co2 - redistributes yeast

17. Continuation of fermentation

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

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

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

21. Seed of the nutmeg tree

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

23. From the parsley family