Matching -_____Poolish

question 7

Multiple Choice

Matching
-_____poolish

• A) a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls
• B) a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough
• C) a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored
• D) a mixture of equal weights flour and water, with a very small portion of yeast added
• E) "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
• F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration)

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Definitions:

Bottom-Up Processing

The analysis of the smaller features to build up to a complete perception.

Difference Threshold

The minimal detectable difference between two stimuli required for the subject to notice they are not the same.

Absolute Threshold

The lowest level of stimulation that an individual can detect at least 50% of the time.

Environmental Stimulation

refers to external factors that influence an organism's behavior and development, often improving cognitive functions.