SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
Search
Test your basic knowledge |
Yeast Production: Flours
Start Test
Study First
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
Cooling
Mixing
benching
proofing
2. Divide dough into same wight pieces - according to the recipe
nutmeg
allspice
anise and caraway seeds
scaling
3. The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol
cardamom
rounding
Fermentation
mace
4. Shaping into the proper loaves and rolls
hard flours
nutmeg
scaling
Makeup and Panning
5. Seed of the nutmeg tree
scaling
nutmeg
soft flours
cardamom
6. Ingredients purchased & measured
Mixing
storing
scaling
Fermentation
7. From the parsley family
Punching
rounding
Steps of yeast dough production
anise and caraway seeds
8. Dried berry of the pimiento tree
mace
Steps of yeast dough production
soft flours
allspice
9. Wrap in moisure proof bags after the product has cooled
scaling
cinnamon
storing
mace
10. Straight dough method: Pickup period - clean-up period - Development period - final gluten development.
storing
anise and caraway seeds
cardamom
Mixing
11. Dried buds of tropical evergreen tree
anise and caraway seeds
cardamom
Cooling
cloves
12. Deflating the dough that expels co2 - redistributes yeast
storing
Punching
cinnamon
Cooling
13. Stripped dried bark of an evergreen
proofing
cinnamon
soft flours
storing
14. Shaping into round - smooth spheres
cloves
rounding
Punching
Steps of yeast dough production
15. Straight flour - patent flour - clear flour - bread flour - durum
determining water temperature
proofing
cinnamon
hard flours
16. Lacy membrane covering the nutmeg seed
hard flours
Mixing
mace
nutmeg
17. Plant in the ginger family
cardamom
benching
scaling
cinnamon
18. Scaling - mixing - fermentation - punching - scaling - rounding - benching - makeup & panning - proofing - baking - cooling - storing
Makeup and Panning
Steps of yeast dough production
baking
soft flours
19. Remove from pans an place on racks
Steps of yeast dough production
anise and caraway seeds
rounding
Cooling
20. Step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.
determining water temperature
scaling
soft flours
allspice
21. Continuation of fermentation
proofing
anise and caraway seeds
rounding
nutmeg
22. Coagulation of the proteins and gelatinization of starches
soft flours
baking
scaling
allspice
23. Cake flour - pastry flour
rounding
storing
soft flours
nutmeg