Chapter 29 on cooking

The gases created by yeast fermentation or chemical leaveners would simply escape if there were

no gluten strands to trap them in the dough.

• true

• false

is the liquid by product of sugar refining.

• molasses

• hard flour

• sucrose

• cornstarch

• gluten

__________ is the closet consumable product to raw sugar.

• granulated sugar

• sanding sugar

• turbinado sugar

• brown sugar

__________ has a large, coarse crystal structure that prevents it from dissolving easily.

• granulated sugar

• sanding sugar

• turbinado sugar

• brown sugar

Four made from the portion of the endosperm closet to the germ is

• finer

• coarser

• blue

A hydrometer measures __________.

• gravity

• temperature

• weight

• age

the sugar most often used in the kitchen, is a refined sugar

obtained from both the large tropical grass called sugarcane and

the root of the sugar beet.

• molasses

• hard flour

• sucrose

• cornstarch

• gluten

If __________ is to be produced, virtually all the coca butter is removed.

• nib

• cocoa powder

• conching

• chocolate mass

__________ is an all purpose flour to which salt and a chemical leavener have been added.

• Vital wheat gluten

• Wheat germ

• self rising flour

• hard flour

unsweetened chocolate is approximately 53% cocoa butter and 47% cocoa solids.

• true

• false