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