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. Wrap in moisure proof bags after the product has cooled






3. Remove from pans an place on racks






4. Shaping into round - smooth spheres






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






6. Coagulation of the proteins and gelatinization of starches






7. Deflating the dough that expels co2 - redistributes yeast






8. Lacy membrane covering the nutmeg seed






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






10. Dried berry of the pimiento tree






11. Plant in the ginger family






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






13. Continuation of fermentation






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






15. From the parsley family






16. Seed of the nutmeg tree






17. Stripped dried bark of an evergreen






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






19. Shaping into the proper loaves and rolls






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






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






22. Dried buds of tropical evergreen tree






23. Cake flour - pastry flour