
Let's Choose!
Quiz
•
Instructional Technology
•
9th - 10th Grade
•
Hard
Rico Guitangna
FREE Resource
Enhance your content in a minute
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
1. it is a hard wheat flour whit about 12 percent protein.
a. cake flour
b. all purpose flour
c. Break flour
d. corn
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
2. It is a type of flour which is soft wheat flour that is 7.5 percent protein.
a. All purpose flour
b. flour
c. bread flour
d. cake flour
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
3. This type of flour contains protein that interact with each other when mixed with water, forming gluten.
A. Flour
b. Rye flour
C. Wheat flour
d. Rice flour
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
4. In baking, this is often used in combination with wheat flour for bread. This is successfully substituted for 40 percent of wheat flour in recipe without loss of volume.
a. Cake flour
b. All purpose flour
c. Rye flour
D. Bread flour
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
5. This is often used in place of part of the flour in recipe for flavor and fiber. This kind of flour can be used in place of up to 1/3 of the flour in a recipe.
a. bread flour
b. wheat germ
c. Rice flour
d. all purpose flour
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
6. This is type of flour is blended during milling to achieve a protein content of 10.5 percent.
a. all purpose flour
b. corn
c. bread flour
d. Triticale flour
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
7. In many different types of ingredients in baking. This type of flour has about 6.5-7 protein and does not form gluten..
a. Rye flour
b. Rice flour
C. Corn
d. cake flour
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