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. Plant in the ginger family






3. Deflating the dough that expels co2 - redistributes yeast






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






5. Cake flour - pastry flour






6. Remove from pans an place on racks






7. Shaping into the proper loaves and rolls






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






9. Seed of the nutmeg tree






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






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






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






13. Shaping into round - smooth spheres






14. Stripped dried bark of an evergreen






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






16. Coagulation of the proteins and gelatinization of starches






17. From the parsley family






18. Lacy membrane covering the nutmeg seed






19. Continuation of fermentation






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






21. Dried buds of tropical evergreen tree






22. Dried berry of the pimiento tree






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