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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. Remove from pans an place on racks






2. Shaping into round - smooth spheres






3. Shaping into the proper loaves and rolls






4. Stripped dried bark of an evergreen






5. Seed of the nutmeg tree






6. Coagulation of the proteins and gelatinization of starches






7. Plant in the ginger family






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






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






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






11. Ingredients purchased & measured






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






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






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






15. Continuation of fermentation






16. From the parsley family






17. Lacy membrane covering the nutmeg seed






18. Dried berry of the pimiento tree






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






20. Dried buds of tropical evergreen tree






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






22. Deflating the dough that expels co2 - redistributes yeast






23. Cake flour - pastry flour






?:?:)

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