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. Cake flour - pastry flour






2. Dried buds of tropical evergreen tree






3. Ingredients purchased & measured






4. Shaping into round - smooth spheres






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






6. Plant in the ginger family






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






8. Continuation of fermentation






9. Coagulation of the proteins and gelatinization of starches






10. Shaping into the proper loaves and rolls






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






12. Lacy membrane covering the nutmeg seed






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






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






15. From the parsley family






16. Deflating the dough that expels co2 - redistributes yeast






17. Dried berry of the pimiento tree






18. Remove from pans an place on racks






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






20. Seed of the nutmeg tree






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






22. Stripped dried bark of an evergreen






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