The gases created by yeast fermentation or chemical leaveners would simply escape if there were
no gluten strands to trap them in the dough.
Chapter 29 on cooking
Quiz
•
Specialty
•
11th Grade
•
Hard
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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