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






3. Plant in the ginger family






4. Stripped dried bark of an evergreen






5. From the parsley family






6. Seed of the nutmeg tree






7. Dried berry of the pimiento tree






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






9. Cake flour - pastry flour






10. Dried buds of tropical evergreen tree






11. Coagulation of the proteins and gelatinization of starches






12. Shaping into round - smooth spheres






13. Lacy membrane covering the nutmeg seed






14. Continuation of fermentation






15. Remove from pans an place on racks






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






17. Ingredients purchased & measured






18. Deflating the dough that expels co2 - redistributes yeast






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






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






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






22. Shaping into the proper loaves and rolls






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