EXAM 1- BREAD AND PASTRY

EXAM 1- BREAD AND PASTRY

1st Grade

25 Qs

quiz-placeholder

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EXAM 1- BREAD AND PASTRY

EXAM 1- BREAD AND PASTRY

Assessment

Quiz

Professional Development

1st Grade

Medium

Created by

MARK BAUTISTA

Used 4+ times

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25 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising.

flour

yeast

egg

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

is hard wheat flour with about 12 percent protein. Bread flour is used for yeast raised bread because the dough it produces has more gluten than dough made with other flours.

Bread flour

Cake flour

All purpose flour

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

is soft wheat flour that is 7.5 percent protein. The lower gluten content causes products to have a tender, more crumbly texture that is desirable in cake.

. Bread flour

Cake flour

All purpose flour

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

is blended during milling to achieve a protein content of 10.5 percent. This medium protein flour can be used for all baking purposes.

All purpose flour

Cake flour

Bread flour

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

may be substituted for part of the white flour in yeast and quick bread recipes, but the volume of the finished product will be reduced.

Wheat germ

All purpose flour

Whole wheat flour

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

is often used in place of part of the flour in recipes for flavor and fiber. Protein, vitamins, minerals, and polyunsaturated fats are concentrated in the germ of grain kernels.

Wheat germ

Rye flour

Whole wheat flour

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

is often used in combination with wheat flour for bread. Light rye flour can be successfully substituted for 40 percent of wheat flour in a recipe without loss of volume.

Rye flour

Triticale flour

Oat flour

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