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. Ingredients purchased & measured






2. Coagulation of the proteins and gelatinization of starches






3. Cake flour - pastry flour






4. From the parsley family






5. Continuation of fermentation






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






7. Shaping into round - smooth spheres






8. Seed of the nutmeg tree






9. Plant in the ginger family






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






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






12. Stripped dried bark of an evergreen






13. Lacy membrane covering the nutmeg seed






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






15. Dried berry of the pimiento tree






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






17. Deflating the dough that expels co2 - redistributes yeast






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






19. Remove from pans an place on racks






20. Dried buds of tropical evergreen tree






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






22. Shaping into the proper loaves and rolls






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