
Ch. 21 & Ch. 22 Grains & Bread Review
Authored by Breann Pannier
Life Skills
9th - 12th Grade
Used 47+ times

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36 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What serves as a tenderizing agent?
Flours
Fat
Leavening Agents
Liquid
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What produces gases that make baked products rise?
Flours
Fat
Leavening Agents
Liquid
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What helps crusts brown
Sugar
Salt
Liquid
Fat
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What regulates the action of yeast?
Sugar
Salt
Fat
Flours
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What gives structure to baked products?
Flours
Fat
Liquid
Salt
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What hydrates the protein and starch in flour?
Liquid
Salt
Sugar
Fat
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is flour made from soft wheat?
Precooked rice
Cake flour
Cornstarch
Whole wheat flour
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