Chapter 29 on cooking

Chapter 29 on cooking

11th Grade

25 Qs

quiz-placeholder

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Chapter 29 on cooking

Chapter 29 on cooking

Assessment

Quiz

Specialty

11th Grade

Hard

Created by

Rachel Schunk

FREE Resource

25 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

is the liquid by product of sugar refining.

molasses

hard flour

sucrose

cornstarch

gluten

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

__________ is the closet consumable product to raw sugar.

granulated sugar

sanding sugar

turbinado sugar

brown sugar

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

granulated sugar

sanding sugar

turbinado sugar

brown sugar

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

finer

coarser

blue

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A hydrometer measures __________.

gravity

temperature

weight

age

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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