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. Dried buds of tropical evergreen tree






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






3. Stripped dried bark of an evergreen






4. Continuation of fermentation






5. Shaping into round - smooth spheres






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






7. Seed of the nutmeg tree






8. Remove from pans an place on racks






9. Ingredients purchased & measured






10. Plant in the ginger family






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






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






13. Lacy membrane covering the nutmeg seed






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. Deflating the dough that expels co2 - redistributes yeast






17. Cake flour - pastry flour






18. Shaping into the proper loaves and rolls






19. Coagulation of the proteins and gelatinization of starches






20. From the parsley family






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






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






23. Dried berry of the pimiento tree