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






2. Stripped dried bark of an evergreen






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






4. Coagulation of the proteins and gelatinization of starches






5. Deflating the dough that expels co2 - redistributes yeast






6. Shaping into round - smooth spheres






7. Dried berry of the pimiento tree






8. Plant in the ginger family






9. Dried buds of tropical evergreen tree






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






11. Shaping into the proper loaves and rolls






12. Ingredients purchased & measured






13. Seed of the nutmeg tree






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






15. Continuation of fermentation






16. Lacy membrane covering the nutmeg seed






17. Remove from pans an place on racks






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






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






20. From the parsley family






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






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






23. Cake flour - pastry flour