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. Seed of the nutmeg tree






2. Stripped dried bark of an evergreen






3. Dried berry of the pimiento tree






4. Plant in the ginger family






5. Deflating the dough that expels co2 - redistributes yeast






6. Continuation of fermentation






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






8. From the parsley family






9. Lacy membrane covering the nutmeg seed






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






11. Remove from pans an place on racks






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






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






14. Shaping into round - smooth spheres






15. Coagulation of the proteins and gelatinization of starches






16. Ingredients purchased & measured






17. Dried buds of tropical evergreen tree






18. Cake flour - pastry flour






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






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






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






22. Shaping into the proper loaves and rolls






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