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






2. Stripped dried bark of an evergreen






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






4. Ingredients purchased & measured






5. Dried berry of the pimiento tree






6. Continuation of fermentation






7. Deflating the dough that expels co2 - redistributes yeast






8. From the parsley family






9. Seed of the nutmeg tree






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






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






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






13. Dried buds of tropical evergreen tree






14. Lacy membrane covering the nutmeg seed






15. Cake flour - pastry flour






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






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






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






19. Shaping into round - smooth spheres






20. Shaping into the proper loaves and rolls






21. Plant in the ginger family






22. Remove from pans an place on racks






23. Coagulation of the proteins and gelatinization of starches