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






2. Remove from pans an place on racks






3. Lacy membrane covering the nutmeg seed






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






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






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






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






8. Dried buds of tropical evergreen tree






9. Ingredients purchased & measured






10. Stripped dried bark of an evergreen






11. Continuation of fermentation






12. From the parsley family






13. Coagulation of the proteins and gelatinization of starches






14. Shaping into the proper loaves and rolls






15. Plant in the ginger family






16. Shaping into round - smooth spheres






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






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






19. Seed of the nutmeg tree






20. Dried berry of the pimiento tree






21. Deflating the dough that expels co2 - redistributes yeast






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






23. Cake flour - pastry flour