
Carbohydrates
Authored by rachel wagner
Life Skills
9th - 12th Grade
Used 1+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Basic Ingredients for baking bread are flour, liquid, fats, sweeteners, flavoring and
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Proteins in wheat flour combine with liquid to create an elastic substance called
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The longer you work a dough the stronger gluten becomes
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Gluten develops a framework that traps air, like balloons do, making a light, chewy dough.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Liquids develop gluten and make possible many of the changes that add structure and texture to baked goods.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Putting yeast in warm water with a bit of sugar, setting it aside for 5-10 minutes, then looking for foaming is called
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Proofing is testing for
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