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. Dried berry of the pimiento tree






2. Seed of the nutmeg tree






3. Shaping into round - smooth spheres






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






5. Lacy membrane covering the nutmeg seed






6. Deflating the dough that expels co2 - redistributes yeast






7. Shaping into the proper loaves and rolls






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






9. Ingredients purchased & measured






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






11. Cake flour - pastry flour






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






13. Dried buds of tropical evergreen tree






14. Remove from pans an place on racks






15. Plant in the ginger family






16. From the parsley family






17. Coagulation of the proteins and gelatinization of starches






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






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






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






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






22. Continuation of fermentation






23. Stripped dried bark of an evergreen