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. Seed of the nutmeg tree






2. Continuation of fermentation






3. Lacy membrane covering the nutmeg seed






4. Dried berry of the pimiento tree






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






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






7. From the parsley family






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






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






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






11. Dried buds of tropical evergreen tree






12. Cake flour - pastry flour






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






14. Ingredients purchased & measured






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






16. Coagulation of the proteins and gelatinization of starches






17. Deflating the dough that expels co2 - redistributes yeast






18. Plant in the ginger family






19. Shaping into the proper loaves and rolls






20. Remove from pans an place on racks






21. Stripped dried bark of an evergreen






22. Shaping into round - smooth spheres






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