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Test your basic knowledge |
Yeast Production: Flours
Start Test
Study First
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 buds of tropical evergreen tree
cloves
storing
Cooling
allspice
2. Straight flour - patent flour - clear flour - bread flour - durum
benching
hard flours
Makeup and Panning
cloves
3. Stripped dried bark of an evergreen
hard flours
allspice
cinnamon
Cooling
4. Continuation of fermentation
Fermentation
cardamom
cloves
proofing
5. Shaping into round - smooth spheres
benching
determining water temperature
rounding
scaling
6. Allowed to rest 10-20 min. relaxes the gluten
scaling
benching
baking
proofing
7. Seed of the nutmeg tree
nutmeg
allspice
soft flours
Punching
8. Remove from pans an place on racks
Cooling
soft flours
mace
Makeup and Panning
9. Ingredients purchased & measured
mace
Mixing
determining water temperature
scaling
10. Plant in the ginger family
cardamom
baking
mace
nutmeg
11. Straight dough method: Pickup period - clean-up period - Development period - final gluten development.
determining water temperature
cinnamon
Cooling
Mixing
12. Step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.
cloves
determining water temperature
scaling
rounding
13. Lacy membrane covering the nutmeg seed
scaling
baking
Punching
mace
14. Divide dough into same wight pieces - according to the recipe
Mixing
storing
mace
scaling
15. The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol
Cooling
Fermentation
Punching
allspice
16. Deflating the dough that expels co2 - redistributes yeast
Punching
determining water temperature
Mixing
nutmeg
17. Cake flour - pastry flour
benching
soft flours
hard flours
Mixing
18. Shaping into the proper loaves and rolls
scaling
Makeup and Panning
cardamom
storing
19. Coagulation of the proteins and gelatinization of starches
baking
Punching
scaling
rounding
20. From the parsley family
cardamom
Makeup and Panning
anise and caraway seeds
Fermentation
21. Wrap in moisure proof bags after the product has cooled
Cooling
storing
baking
cardamom
22. Scaling - mixing - fermentation - punching - scaling - rounding - benching - makeup & panning - proofing - baking - cooling - storing
determining water temperature
nutmeg
Steps of yeast dough production
Mixing
23. Dried berry of the pimiento tree
allspice
determining water temperature
Fermentation
soft flours