
Function of Fat in Baking
Life Skills
10th - 12th Grade
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17 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
The first role of fat in baking is to add which three items?
Flavor, Strength and Gluten
Flavor, Richness and Elasticity
Flavor, Crispness and Preservative
Flavor, Richness and Moistness
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Fat is a powerful _____ in baking.
Gluten
Tenderizer
Leavener
Sweetener
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which does fat do in a baked item as it relates to gluten development?
Speeds it up
Slows it down
Has no effect on gluten development
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Any pastry dough that has been rolled and shaped in a way in which many layers are created of dough alternating and fat is called what?
Laminated
Verigated
Alternated
Sweet
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which type of solid fat is gaining popularity to use in baking?
almond oil
coconut oil
soybean oil
none of these choices are correct
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the most common type of solid fat used in baking?
vegetable oil
coconut oil
lard
butter
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What percentage of fat does butter contain?
20-25%
35-40%
60-65%
80-82%
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