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






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






3. Dried berry of the pimiento tree






4. Ingredients purchased & measured






5. Cake flour - pastry flour






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






7. Coagulation of the proteins and gelatinization of starches






8. Shaping into the proper loaves and rolls






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






10. Dried buds of tropical evergreen tree






11. Deflating the dough that expels co2 - redistributes yeast






12. From the parsley family






13. Lacy membrane covering the nutmeg seed






14. Stripped dried bark of an evergreen






15. Seed of the nutmeg tree






16. Continuation of fermentation






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






18. Remove from pans an place on racks






19. Shaping into round - smooth spheres






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






21. Plant in the ginger family






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






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