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. Deflating the dough that expels co2 - redistributes yeast






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






3. Dried buds of tropical evergreen tree






4. Shaping into round - smooth spheres






5. Shaping into the proper loaves and rolls






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






7. Lacy membrane covering the nutmeg seed






8. Cake flour - pastry flour






9. Ingredients purchased & measured






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






11. Seed of the nutmeg tree






12. Stripped dried bark of an evergreen






13. Plant in the ginger family






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






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






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






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






18. Remove from pans an place on racks






19. Continuation of fermentation






20. Coagulation of the proteins and gelatinization of starches






21. From the parsley family






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






23. Dried berry of the pimiento tree