Ch. 21 & Ch. 22 Grains & Bread Review

Front

What serves as a tenderizing agent? Options: Flours, Fat, Leavening Agents, Liquid

Back

Fat

Front

What produces gases that make baked products rise?

Back

Leavening Agents

Front

What helps crusts brown?

Back

Sugar

Front

What regulates the action of yeast?

Back

Salt

Front

What gives structure to baked products?

Back

Flours

Front

What hydrates the protein and starch in flour?

Back

Liquid

Front

What is flour made from soft wheat?

Back

Cake flour

Front

Flour that contains the bran, germ, and endosperm?

Back

Whole Wheat Flour

Front

Rice that has had the hull removed but contains the bran, germ, and endosperm is?

Back

Brown Rice

Front

Rice that can be prepared in minutes is?

Back

Precooked Rice