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. Wrap in moisure proof bags after the product has cooled






2. Continuation of fermentation






3. Remove from pans an place on racks






4. Shaping into round - smooth spheres






5. From the parsley family






6. Dried buds of tropical evergreen tree






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






8. Deflating the dough that expels co2 - redistributes yeast






9. Plant in the ginger family






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






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






12. Stripped dried bark of an evergreen






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






14. Dried berry of the pimiento tree






15. Seed of the nutmeg tree






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






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






18. Cake flour - pastry flour






19. Ingredients purchased & measured






20. Shaping into the proper loaves and rolls






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






22. Coagulation of the proteins and gelatinization of starches






23. Lacy membrane covering the nutmeg seed