Functions Of Ingredients

What is the protein in flour that provides structure and elasticity?

• Gluten

• Glaiden

• Glutenin

• Glutamate

Which type of flour would be best for making bread?

• Low gluten

• High gluten

• Medium gluten

• Whole wheat

Cake flour has around what percentage of gluten?

• 6-8%

• 10-12%

• 14-16%

• 18-20%

Self rising flour contains what ingredients?

• Baking soda and salt

• Baking soda and baking powder

• Baking powder and salt

• Cream of tartar and salt

Which of the following is NOT a type of leavening agent?

• Air

• Steam

• Chemical

• Eggs

• Yeast

Which leavening agent is a living organism that needs food and time to grow in order to work?

• Air

• Yeast

• Steam

• Chemical

Baking soda is a base, and so it needs what in order to have a reaction?

• Acid

• Air

• Time

• Liquid

Which of the following is NOT something butter does within a recipe?

• Add flavor

• Tenderize

• Add golden color

• Produce bubble to make it rise

At what temperature do baking soda and baking powder fully activate in a recipe?

• 80 degrees

• 120 degrees

• 140 degrees

• 200 degrees

What happens if you over mix flour and liquid ingredients?

• The mixture will become too liquidy

• The flour particles will toughen

• The mixture will become too dry

• There will be too much air