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






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






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






4. Shaping into the proper loaves and rolls






5. Seed of the nutmeg tree






6. Ingredients purchased & measured






7. From the parsley family






8. Dried berry of the pimiento tree






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






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






11. Dried buds of tropical evergreen tree






12. Deflating the dough that expels co2 - redistributes yeast






13. Stripped dried bark of an evergreen






14. Shaping into round - smooth spheres






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






16. Lacy membrane covering the nutmeg seed






17. Plant in the ginger family






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






19. Remove from pans an place on racks






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






21. Continuation of fermentation






22. Coagulation of the proteins and gelatinization of starches






23. Cake flour - pastry flour