
EXAM 1- BREAD AND PASTRY
Quiz
•
Professional Development
•
1st Grade
•
Medium
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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