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. Cake flour - pastry flour






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






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






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






5. Shaping into the proper loaves and rolls






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






7. Coagulation of the proteins and gelatinization of starches






8. Stripped dried bark of an evergreen






9. Dried berry of the pimiento tree






10. Lacy membrane covering the nutmeg seed






11. Seed of the nutmeg tree






12. Ingredients purchased & measured






13. Dried buds of tropical evergreen tree






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






15. Remove from pans an place on racks






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






17. Continuation of fermentation






18. Plant in the ginger family






19. From the parsley family






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






21. Deflating the dough that expels co2 - redistributes yeast






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






23. Shaping into round - smooth spheres