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Yeast Production: Flours

Subject : cooking
  • Answer 23 questions in 15 minutes.
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  • 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