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. Remove from pans an place on racks






2. Seed of the nutmeg tree






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






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






5. Deflating the dough that expels co2 - redistributes yeast






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






7. Ingredients purchased & measured






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






9. Shaping into round - smooth spheres






10. Cake flour - pastry flour






11. Coagulation of the proteins and gelatinization of starches






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






13. From the parsley family






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






15. Plant in the ginger family






16. Continuation of fermentation






17. Stripped dried bark of an evergreen






18. Dried berry of the pimiento tree






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






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






21. Shaping into the proper loaves and rolls






22. Dried buds of tropical evergreen tree






23. Lacy membrane covering the nutmeg seed