Test your basic knowledge |

Yeast Production: Flours

Subject : cooking
  • Answer 23 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Coagulation of the proteins and gelatinization of starches

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

3. Plant in the ginger family

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

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

6. Lacy membrane covering the nutmeg seed

7. Shaping into the proper loaves and rolls

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

9. Ingredients purchased & measured

10. Dried buds of tropical evergreen tree

11. Seed of the nutmeg tree

12. Cake flour - pastry flour

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

14. Continuation of fermentation

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

16. Stripped dried bark of an evergreen

17. Remove from pans an place on racks

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

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

20. Dried berry of the pimiento tree

21. Shaping into round - smooth spheres

22. Deflating the dough that expels co2 - redistributes yeast

23. From the parsley family