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






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






3. Stripped dried bark of an evergreen






4. Shaping into the proper loaves and rolls






5. Plant in the ginger family






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






7. Ingredients purchased & measured






8. Coagulation of the proteins and gelatinization of starches






9. Continuation of fermentation






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






11. Remove from pans an place on racks






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






13. Lacy membrane covering the nutmeg seed






14. From the parsley family






15. Dried berry of the pimiento tree






16. Shaping into round - smooth spheres






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






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






19. Deflating the dough that expels co2 - redistributes yeast






20. Dried buds of tropical evergreen tree






21. Cake flour - pastry flour






22. Seed of the nutmeg tree






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