Bakery Commodities Part 1

Bakery Commodities Part 1

University

10 Qs

quiz-placeholder

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Bakery Commodities Part 1

Bakery Commodities Part 1

Assessment

Quiz

Other

University

Practice Problem

Medium

Created by

Ashok Kumar

Used 7+ times

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10 questions

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1.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

Identify the outer part of a wheat kernel.

Bran

Germ

Endosperm

Skin

2.

FILL IN THE BLANK QUESTION

30 sec • 1 pt

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.

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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%

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Media Image

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.

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

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

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Find the name of concentrated sugarcane juice.

Molasses

Syrups

Glucose

Malt syrup

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

to a treatment called ________.

shortening

saturation

emulsification

hydrogenation

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