Ch. 21 & Ch. 22 Grains & Bread Review

What serves as a tenderizing agent?

• Flours

• Fat

• Leavening Agents

• Liquid

What produces gases that make baked products rise?

• Flours

• Fat

• Leavening Agents

• Liquid

What helps crusts brown

• Sugar

• Salt

• Liquid

• Fat

What regulates the action of yeast?

• Sugar

• Salt

• Fat

• Flours

What gives structure to baked products?

• Flours

• Fat

• Liquid

• Salt

What hydrates the protein and starch in flour?

• Liquid

• Salt

• Sugar

• Fat

What is flour made from soft wheat?

• Precooked rice

• Cake flour

• Cornstarch

• Whole wheat flour

Flour that contains the bran, germ, and endosperm?

• Pasta

• Whiole Wheat Flour

• Cake Flour

• All purpose flour

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

• Precooked Rice

• Brown Rice

• Wild Rice

• Pasta

Rice that can be prepared in minutes is?

• Precooked Rice

• Brown Rice

• Wild Rice

• Pasta