bread, pastry and gluten

This ingredient gives products the moist, rich characteristic and soft tender of the breads

• Butter

• Fats

• Shortening

• Margarine

The process of shortening the gluten strands and tenderizes the products

• Butter

• Fats

• Shortening

• Margarine

What liquid ingredient next to water, is the most important in the bakeshop?

• Juice

• Coffee

• Milk

• Cream

Egg protein coagulates to give structure to baked products

• TRUE

• FALSE

Recipes are important in baking, which of these is the most important?

• Follow the baking process

• Mix the gluten development

• Use exact ingredients

• Weigh the ingredients

It refers to dry heat cooking which usually takes place in oven.

• baking

• broiling

• grilling

• stewing

Which method of portioning is done with the use of a food scale?

• counting

• cutting

• measuring

• weighing

The Main difference between Quick

Breads and Yeast Breads is....

• the raising agent that is used

• the liquid that is being used

• flour used

• all of the above

What is the function of salt in quick breads?

• Tenderizing Agent
• Adds Flavor
• Gives structure
• Adds moisture

What is the gas that makes baked products rise?

• Oxygen
• H2O
• Helium
• CO2