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. Stripped dried bark of an evergreen






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






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






4. Dried berry of the pimiento tree






5. From the parsley family






6. Continuation of fermentation






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






8. Remove from pans an place on racks






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






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






11. Ingredients purchased & measured






12. Plant in the ginger family






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






14. Shaping into round - smooth spheres






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






16. Lacy membrane covering the nutmeg seed






17. Shaping into the proper loaves and rolls






18. Deflating the dough that expels co2 - redistributes yeast






19. Cake flour - pastry flour






20. Seed of the nutmeg tree






21. Dried buds of tropical evergreen tree






22. Coagulation of the proteins and gelatinization of starches






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