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






2. Coagulation of the proteins and gelatinization of starches






3. Lacy membrane covering the nutmeg seed






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






5. Dried berry of the pimiento tree






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






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






8. Shaping into round - smooth spheres






9. Deflating the dough that expels co2 - redistributes yeast






10. Ingredients purchased & measured






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






12. Shaping into the proper loaves and rolls






13. Continuation of fermentation






14. Cake flour - pastry flour






15. Plant in the ginger family






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






17. Dried buds of tropical evergreen tree






18. Stripped dried bark of an evergreen






19. From the parsley family






20. Seed of the nutmeg tree






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






22. Remove from pans an place on racks






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