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Test your basic knowledge |
Yeast Production: Flours
Start Test
Study First
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. Seed of the nutmeg tree
nutmeg
Cooling
scaling
cardamom
2. Stripped dried bark of an evergreen
cloves
baking
cinnamon
Makeup and Panning
3. Dried berry of the pimiento tree
proofing
allspice
Cooling
benching
4. Plant in the ginger family
Mixing
cloves
scaling
cardamom
5. Deflating the dough that expels co2 - redistributes yeast
cloves
proofing
benching
Punching
6. Continuation of fermentation
Fermentation
allspice
proofing
hard flours
7. Straight flour - patent flour - clear flour - bread flour - durum
mace
Punching
hard flours
proofing
8. From the parsley family
benching
Cooling
scaling
anise and caraway seeds
9. Lacy membrane covering the nutmeg seed
baking
mace
Steps of yeast dough production
allspice
10. Divide dough into same wight pieces - according to the recipe
nutmeg
anise and caraway seeds
scaling
baking
11. Remove from pans an place on racks
cinnamon
scaling
cloves
Cooling
12. Wrap in moisure proof bags after the product has cooled
anise and caraway seeds
baking
storing
hard flours
13. Scaling - mixing - fermentation - punching - scaling - rounding - benching - makeup & panning - proofing - baking - cooling - storing
Steps of yeast dough production
Cooling
rounding
scaling
14. Shaping into round - smooth spheres
rounding
soft flours
baking
Cooling
15. Coagulation of the proteins and gelatinization of starches
nutmeg
storing
determining water temperature
baking
16. Ingredients purchased & measured
benching
Mixing
scaling
determining water temperature
17. Dried buds of tropical evergreen tree
cloves
proofing
Fermentation
soft flours
18. Cake flour - pastry flour
Mixing
hard flours
soft flours
storing
19. Allowed to rest 10-20 min. relaxes the gluten
benching
Fermentation
storing
scaling
20. Straight dough method: Pickup period - clean-up period - Development period - final gluten development.
Mixing
Steps of yeast dough production
cinnamon
Cooling
21. Step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.
determining water temperature
anise and caraway seeds
cloves
Makeup and Panning
22. Shaping into the proper loaves and rolls
Makeup and Panning
Fermentation
Cooling
benching
23. The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol
Steps of yeast dough production
Punching
Fermentation
Cooling