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. Cake flour - pastry flour






2. Seed of the nutmeg tree






3. From the parsley family






4. Coagulation of the proteins and gelatinization of starches






5. Continuation of fermentation






6. Shaping into round - smooth spheres






7. Plant in the ginger family






8. Shaping into the proper loaves and rolls






9. Ingredients purchased & measured






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






11. Dried buds of tropical evergreen tree






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






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






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






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






16. Deflating the dough that expels co2 - redistributes yeast






17. Dried berry of the pimiento tree






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






19. Stripped dried bark of an evergreen






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






21. Remove from pans an place on racks






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






23. Lacy membrane covering the nutmeg seed