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Grains Review

Authored by Kelli Preto

Specialty

9th - 12th Grade

Used 13+ times

Grains Review
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47 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Serves as a tenderizing agent; found in solid and liquid forms

eggs

fat

sugar

baking powder

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Harmless gas that causes dough to rise when heated

carbon dioxide

carbon monoxide

carbon chloride

carbon trioxide

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Produces gases that make baked products rise

baking powder

sugar

flour

starch water

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Adds color, flavor, and contributes to nutrition

sugar

flour

eggs

milk

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Helps crust brown; also a tenderizing agent

eggs

sugar

flour

fat

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Gives structure to baked products

flour

sugar

fat

eggs

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When making cookies, you should avoid over-mixing or over-beating, in order to get the best quality cookies.

true

false

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