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Bakeshop Ingredients Quiz

Authored by Najmi Radhi

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University

Bakeshop Ingredients Quiz
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the most important ingredient in the bakeshop?

Sugar

Eggs

Butter

Wheat Flour

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of wheat flour is used to make breads and yeast products?

Hard red winter

Soft red winter

Hard white

Soft white

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the hard outer covering of the wheat kernel that is high in fiber, B vitamins, fat, protein, and minerals?

Germ

Endosperm

Bran

Starch

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of sugar is ground to a fine powder and mixed with a small amount of starch to prevent caking?

Cake flour

Bread flour

Pastry flour

Powdered sugar

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the major function of fats in baked items?

To provide structure

To increase volume

To add color

To tenderize gluten

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the function of milk in baked products?

To provide color

To increase volume

To add flavor

To inhibit yeast growth

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the process by which yeast acts on sugars and changes them into carbon dioxide?

Hydration

Fermentation

Oxidation

Denaturation

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