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. Shaping into round - smooth spheres






3. Seed of the nutmeg tree






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






5. From the parsley family






6. Deflating the dough that expels co2 - redistributes yeast






7. Dried berry of the pimiento tree






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






9. Lacy membrane covering the nutmeg seed






10. Continuation of fermentation






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






12. Remove from pans an place on racks






13. Shaping into the proper loaves and rolls






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






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






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






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






18. Cake flour - pastry flour






19. Plant in the ginger family






20. Coagulation of the proteins and gelatinization of starches






21. Ingredients purchased & measured






22. Stripped dried bark of an evergreen






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