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