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






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






3. Ingredients purchased & measured






4. Cake flour - pastry flour






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






6. Shaping into round - smooth spheres






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






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






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






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






11. Continuation of fermentation






12. Shaping into the proper loaves and rolls






13. Dried buds of tropical evergreen tree






14. Lacy membrane covering the nutmeg seed






15. Plant in the ginger family






16. Coagulation of the proteins and gelatinization of starches






17. Remove from pans an place on racks






18. Deflating the dough that expels co2 - redistributes yeast






19. Stripped dried bark of an evergreen






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






21. From the parsley family






22. Dried berry of the pimiento tree






23. Seed of the nutmeg tree