
HTIIIB: Unit 4 Practice Quiz
Authored by NCA CTE Teacher
Hospitality and Catering
10th Grade
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What gives raw dough that elastic-like quality when it is stretched and kneaded?
eggs
sugar
fat
gluten
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What term refers to flours that contain high levels of protein?
soft wheat
hard wheat
gluten-free
cracked wheat
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What kind of sugar comes from a variety of plants, including sugarcane, sugar beets, maples, and palms?
pickled
sunflower
refined
commercial
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
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