Bakery Commodities Part 1

Identify the outer part of a wheat kernel.

• Bran

• Germ

• Endosperm

• Skin

Flour from the interior of the endosperm, extracted during the first streams of milling, is considered

the highest grade of flour and is called ______ flour.

Find the percentage level of starch in white flour consists of about starch.

• 38 to 46%

• 48 to 56%

• 58 to 66%

• 68 to 76%

Find the flour from left to right.

• bread flour, cake flour, pastry flour

• cake flour, bread flour, pastry flour

• bread flour, pastry flour, cake flour

• pastry flour, bread flour, cake flour.

When a sucrose solution is heated with an acid, some of the sucrose breaks down into equal

parts of two simple sugars, dextrose and levulose. A mixture of equal parts of dextrose and levulose

is called ________ sugar. It is about 30% sweeter than regular sucrose.

• ultra fine

• invert

• granulated

• pearl

Find the name of concentrated sugarcane juice.

• Molasses

• Syrups

• Glucose

• Malt syrup

To produce solid, pliable fats for the bakeshop, manufacturers submit oils

to a treatment called ________.

• shortening

• saturation

• emulsification

• hydrogenation

Fresh butter in North America consists of about _____ fat, about 15% water, and about 5% milk

solids.

• 80%

• 70%

• 60%

• 50%

_______ cheese is a soft, unaged cheese with a very low fat content. It is dry and pliable

and can be kneaded somewhat like a dough. Generally available in 30-pound (13.6-kg)

and 50-pound (22.6-kg) packs, it can be frozen for longer storage.

Identify the Milk Products with Water Removed.

• Condensed milk

• Evaporated milk

• Dried whole milk

• Nonfat dry milk