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






2. Ingredients purchased & measured






3. Dried berry of the pimiento tree






4. Shaping into round - smooth spheres






5. Lacy membrane covering the nutmeg seed






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






7. Dried buds of tropical evergreen tree






8. Plant in the ginger family






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






10. Coagulation of the proteins and gelatinization of starches






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






12. Cake flour - pastry flour






13. Stripped dried bark of an evergreen






14. Shaping into the proper loaves and rolls






15. Remove from pans an place on racks






16. Deflating the dough that expels co2 - redistributes yeast






17. Continuation of fermentation






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






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






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






21. Seed of the nutmeg tree






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






23. From the parsley family