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. Shaping into the proper loaves and rolls






2. Dried berry of the pimiento tree






3. Lacy membrane covering the nutmeg seed






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






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






6. Plant in the ginger family






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






8. Dried buds of tropical evergreen tree






9. Shaping into round - smooth spheres






10. Deflating the dough that expels co2 - redistributes yeast






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






12. Remove from pans an place on racks






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






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






15. Stripped dried bark of an evergreen






16. Seed of the nutmeg tree






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






18. Cake flour - pastry flour






19. From the parsley family






20. Ingredients purchased & measured






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






22. Coagulation of the proteins and gelatinization of starches






23. Continuation of fermentation