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. Lacy membrane covering the nutmeg seed






2. Plant in the ginger family






3. Continuation of fermentation






4. Dried buds of tropical evergreen tree






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






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






7. Cake flour - pastry flour






8. From the parsley family






9. Dried berry of the pimiento tree






10. Coagulation of the proteins and gelatinization of starches






11. Shaping into the proper loaves and rolls






12. Shaping into round - smooth spheres






13. Remove from pans an place on racks






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






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. Wrap in moisure proof bags after the product has cooled






18. Seed of the nutmeg tree






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






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






21. Deflating the dough that expels co2 - redistributes yeast






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






23. Ingredients purchased & measured