TLE 10 4TH QTR

Remy is a professional baker who always looks for the ingredients that she uses in baking pastries. She always measures it by weight rather than by volume. What do you think is the baking principle that Remy possesses?

• She uses the exact ingredients stated in the recipe
• She always uses the right gluten in baking pastries.
• She always measures the right ingredients for accuracy.
• She always substitutes ingredients in baking with different quality ingredients.

Which of the following is not a cooking method of baking?

• Hot
• Dry Air
• Baking
• Steam

What do you think is the process of producing bread, pastries, and other bakery goods?

• Steaming
• Dry Heating
• Refrigeration
• Freezing

Why is the preheating of the oven important?

• to save time
• to ensure even cooking
• to reduce energy consumption
• to make the baking process easier

What is the main purpose of gluten in baking?

• It speeds up the baking process
• It adds sweetness to the baked good
• It helps the ingredients bind together.
• It enhances the color of the baked goods.

Wheat, which is what most breads are made of, contains protein. What do you call that protein?

• Glutenin and Fructose
• Fructose and Gliandin
• Glutenin and Gliandin
• Fructose and GLucose

Why is it important to use the right kind of flour?

• It saves money on ingredients
• It speeds up the baking process
• It makes the recipe more appealing
• It ensures that baked goods rise properly

Mr. Nadera wants to bake a cake. The main ingredients are flour, eggs, butter, milk, and more. What do you think is the flour in making this cake?

• Strong Flour
• Medium FLour
• Natural FLour
• Weak Flour

Which of the following types of flour is used in making bread with a high protein content?

• Strong Flour
• Medium FLour
• Natural FLour
• Weak Flour

What is the Main purpose of fat?

• It is simply an ingredient in bread.
• It consists of a high-fat content in bread.
• It can tenderize cake and baking goods.
• It is used as a shortening in making bread.