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. Cake flour - pastry flour






2. Plant in the ginger family






3. Ingredients purchased & measured






4. Stripped dried bark of an evergreen






5. Shaping into the proper loaves and rolls






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






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






8. Remove from pans an place on racks






9. Dried buds of tropical evergreen tree






10. From the parsley family






11. Lacy membrane covering the nutmeg seed






12. Coagulation of the proteins and gelatinization of starches






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






14. Seed of the nutmeg tree






15. Deflating the dough that expels co2 - redistributes yeast






16. Dried berry of the pimiento tree






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






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






19. Continuation of fermentation






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






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






22. Shaping into round - smooth spheres






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