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. Deflating the dough that expels co2 - redistributes yeast






2. Dried berry of the pimiento tree






3. Dried buds of tropical evergreen tree






4. Plant in the ginger family






5. Coagulation of the proteins and gelatinization of starches






6. Stripped dried bark of an evergreen






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






8. Ingredients purchased & measured






9. From the parsley family






10. Seed of the nutmeg tree






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






12. Shaping into the proper loaves and rolls






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






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






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






16. Lacy membrane covering the nutmeg seed






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






18. Shaping into round - smooth spheres






19. Continuation of fermentation






20. Cake flour - pastry flour






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






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






23. Remove from pans an place on racks