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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. Dried berry of the pimiento tree






2. Deflating the dough that expels co2 - redistributes yeast






3. Shaping into the proper loaves and rolls






4. Coagulation of the proteins and gelatinization of starches






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






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






7. From the parsley family






8. Continuation of fermentation






9. Cake flour - pastry flour






10. Dried buds of tropical evergreen tree






11. Lacy membrane covering the nutmeg seed






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






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






14. Remove from pans an place on racks






15. Seed of the nutmeg tree






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






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






18. Stripped dried bark of an evergreen






19. Shaping into round - smooth spheres






20. Plant in the ginger family






21. Ingredients purchased & measured






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






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






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