Baking ingredients and functions

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Quiz for baking ingredients and functions

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WILCHI NAYAO

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Baking ingredients and functionsVersión en línea Quiz for baking ingredients and functions por WILCHI NAYAO 1 Is soft wheat flour that is 7.5 percent protein a Flour b Cake flour c Bread flour d Whole wheat flour 2 It contains proteins that interact with each other when mixed with water, forming gluten a Bread flour b Flour c Whole wheat flour d Cake flour 3 Which is not the kinds of fats and oils a Salt b Margarine c Lard d Sugar 4 Also known as confectioners sugar used in making icing a Sugar b Granulated sugar c Powdered sugar d Turbinado sugar 5 Partially refined light brown, with coarse crystals and caramel flavor a Brown sugar b Granulated Sugar c Powdered sugar d Turbinado sugar 6 It comes from the cow or other milk giving-animal a Concenrated milk b Milk c Whole milk d Cream 7 Acts as an agent in building the structure of baked products. a Milk b Flour c Margarine d Leavening 8 Which is not the types of leavening agent a Biological b Chemical c Mechanical d Physical 9 it is also known as sodium chloride a Salt b Milk c Sugar d Lard 10 These are extracts, whether synthetic or natural a Milk b Spice or seeds c Flavorings d Sugar

Baking ingredients and functionsVersión en línea

Quiz for baking ingredients and functions

por WILCHI NAYAO

Is soft wheat flour that is 7.5 percent protein

Flour

Cake flour

Bread flour

Whole wheat flour

It contains proteins that interact with each other when mixed with water, forming gluten

Bread flour

Flour

Whole wheat flour

Cake flour

Which is not the kinds of fats and oils

Salt

Margarine

Lard

Sugar

Also known as confectioners sugar used in making icing

Sugar

Granulated sugar

Powdered sugar

Turbinado sugar

Partially refined light brown, with coarse crystals and caramel flavor

Brown sugar

Granulated Sugar

Powdered sugar

Turbinado sugar

It comes from the cow or other milk giving-animal

Concenrated milk

Milk

Whole milk

Cream

Acts as an agent in building the structure of baked products.

Milk

Flour

Margarine

Leavening

Which is not the types of leavening agent

Biological

Chemical

Mechanical

Physical

it is also known as sodium chloride

Salt

Milk

Sugar

Lard

These are extracts, whether synthetic or natural

Milk

Spice or seeds

Flavorings

Sugar

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Baking ingredients and functions

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Baking ingredients and functionsVersión en línea

por WILCHI NAYAO

Is soft wheat flour that is 7.5 percent protein

It contains proteins that interact with each other when mixed with water, forming gluten

Which is not the kinds of fats and oils

Also known as confectioners sugar used in making icing

Partially refined light brown, with coarse crystals and caramel flavor

It comes from the cow or other milk giving-animal

Acts as an agent in building the structure of baked products.

Which is not the types of leavening agent

it is also known as sodium chloride

These are extracts, whether synthetic or natural

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