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. Lacy membrane covering the nutmeg seed






2. Seed of the nutmeg tree






3. Continuation of fermentation






4. Stripped dried bark of an evergreen






5. Coagulation of the proteins and gelatinization of starches






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






7. Cake flour - pastry flour






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






9. Deflating the dough that expels co2 - redistributes yeast






10. Plant in the ginger family






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






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






13. Shaping into round - smooth spheres






14. Remove from pans an place on racks






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






16. Dried buds of tropical evergreen tree






17. From the parsley family






18. Dried berry of the pimiento tree






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






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






21. Ingredients purchased & measured






22. Shaping into the proper loaves and rolls






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