Ch. 21 & Ch. 22 Grains & Bread Review

Ch. 21 & Ch. 22 Grains & Bread Review

9th - 12th Grade

36 Qs

quiz-placeholder

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Ch. 21 & Ch. 22 Grains & Bread Review

Ch. 21 & Ch. 22 Grains & Bread Review

Assessment

Quiz

Life Skills

9th - 12th Grade

Medium

Created by

Breann Pannier

Used 47+ times

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36 questions

Show all answers

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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