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. Continuation of fermentation






2. Dried buds of tropical evergreen tree






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






4. From the parsley family






5. Ingredients purchased & measured






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






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






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






9. Shaping into round - smooth spheres






10. Deflating the dough that expels co2 - redistributes yeast






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






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






13. Plant in the ginger family






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






15. Shaping into the proper loaves and rolls






16. Lacy membrane covering the nutmeg seed






17. Seed of the nutmeg tree






18. Coagulation of the proteins and gelatinization of starches






19. Cake flour - pastry flour






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






21. Dried berry of the pimiento tree






22. Stripped dried bark of an evergreen






23. Remove from pans an place on racks