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. Dried buds of tropical evergreen tree






2. Stripped dried bark of an evergreen






3. Plant in the ginger family






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






5. From the parsley family






6. Remove from pans an place on racks






7. Dried berry of the pimiento tree






8. Coagulation of the proteins and gelatinization of starches






9. Shaping into round - smooth spheres






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






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






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






13. Cake flour - pastry flour






14. Seed of the nutmeg tree






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






16. Ingredients purchased & measured






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






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






19. Shaping into the proper loaves and rolls






20. Deflating the dough that expels co2 - redistributes yeast






21. Continuation of fermentation






22. Lacy membrane covering the nutmeg seed






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