
CH. 19 Introduction to Baking
Authored by Brandon Martinez
Other
9th - 12th Grade

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22 questions
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1.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What are strengtheners used for?
Covering
Framing
Stability
Solidifying
2.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Higher protein = Higher ________
Gluten
Acidity
Fat
Carbs
3.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What is gluten?
Fat food
Protein in flour
Candy
Type of drink
4.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Type of flour -
Between pastry and bread flour
All-pourpose flour
Semolina flour
Durum flour
Cake flour
5.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Type of flour -
Strong flour
Bubbly flour
Rice flour
Pastry flour
Bread flour
6.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Type of flour -
Soft, smooth texture
Tres leches
Cake flour
Funnel cake
Pastry flour
7.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
It's gluten contents are a little higher than that of a typical bread flour
Semolina flour
Durum flour
Lard flour
Heavy flour
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