HTIIIB: Unit 4 Practice Quiz

What gives raw dough that elastic-like quality when it is stretched and kneaded?

• eggs

• sugar

• fat

• gluten

What type of flour has the highest amount of protein and therefore offers the most structural support for baked goods?

• cake flour

• all-purpose flour

• bread flour

• pastry flour

What term refers to flours that contain high levels of protein?

• soft wheat

• hard wheat

• gluten-free

• cracked wheat

What kind of sugar comes from a variety of plants, including sugarcane, sugar beets, maples, and palms?

• pickled

• sunflower

• refined

• commercial

What makes flours different?

• the length of their shelf life

• the amount of protein they contain

• the amount of sugar they contain

• the way they are processed

What crystallized substance can stand alone as a sweetener or it can be used to change the nature of other foods, adding overall sweetness or being used as a preservative to prevent the growth of certain microorganisms?

• cacao

• flour

• yeast

• sugar

Often referred to as a sacred ingredient in baking, what powdery substance is made from grinding wheat or some other grain, sits at the heart of most baking recipes, and adds different degrees of structure to baked goods?

• flour

• sugar

• yeast

• cacao

Sandra is using a preservation method similar to pickling that uses the dehydrating effect of sugar to pull liquid from foods. What is this preservation method called?

• disintegrating

• sugaring

• yeasting

• creaming

What term refers to flours with lower protein levels?

• soft wheat

• hard wheat

• gluten-free

• cracked wheat

When all the moisture is removed from something and it is completely dried out, it can be referred to as what?

• steamed

• sugared

• leavened

• desiccated