Bakeshop Basics

_________content affects the flour’s ability to perform certain tasks.

• Fat

• Protein

• Sugar

• Milk

During ___________, different parts of the wheat are used or removed at different stages to create different types of flour.

• Drafting

• Cooking

• Processing

• Milling

Which of the following flours would be best suited for someone with Celiacs Disease?

• Whole Wheat

• Oat

• Self-rising

• White

The higher the protein % the ____________ the baked good will be.

• Fluffier

• Sweeter

• Denser

Cakes require flour that has a really high protein percentage.

• True

• False

______________ sugar is mostly used for decorating purposes.

• Granulated

• Raw

• Turbinado

• Sanding

True or False: If a recipe calls for granulated sugar but you have just run out, confectioners sugar would be a good substitute.

• False

• True

What ingredients are needed to make simple sugar?(Select all that apply)

• Water

• Honey

• Sugar

• Confectioners Sugar

Sweeteners provide all of the following accept

• Adds flavor and color

• Adds nutritional Value

• Helps preserve the ingredients

• Tenderizes products by weakening gluten strands

If a recipe calls for you to _____________ something, it means to press fresh ingredients against the base of a glass or bowl in order to gently extract flavors or juices so the flavors mix

• Combine

• cut-in

• incorporate

• muddle