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. Wrap in moisure proof bags after the product has cooled






2. Seed of the nutmeg tree






3. Remove from pans an place on racks






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






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






6. Dried berry of the pimiento tree






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






8. Continuation of fermentation






9. Ingredients purchased & measured






10. Plant in the ginger family






11. From the parsley family






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






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






14. Deflating the dough that expels co2 - redistributes yeast






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






16. Shaping into the proper loaves and rolls






17. Cake flour - pastry flour






18. Lacy membrane covering the nutmeg seed






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






20. Stripped dried bark of an evergreen






21. Dried buds of tropical evergreen tree






22. Coagulation of the proteins and gelatinization of starches






23. Shaping into round - smooth spheres