Chapter 4 study guide PB

What is invert sugar made of?

• Equal parts of glucose and fructose

• Equal parts of dextrose and levulose

• Equal parts of sucrose and maltose

• Equal parts of lactose and galactose

What is an emulsion?

• A mixture of two mixable substances

• A mixture of two immiscible substances that blend evenly

• A mixture of one solid and one liquid

• A mixture of two gases

What is baking ammonia best used for?

• Making bread

• Making cookies and other small products that are baked until dry

• Making cakes

• Making pastries

What is the process of beating fat and sugar together to incorporate small bubbles of air called?

• Blending

• Mixing

• Creaming

• Whisking

Which type of flour stays in a lump when squeezed in the hand?

• Cake flour

• Bread flour

• Pastry flour

• All-purpose flour

What type of flour is normally used to make rye bread?

• Cake flour

• Bread flour

• Clear flour

• Pastry flour

What may be used by bakers to make clear syrups?

• Fine granulated sugar

• Coarse granulated sugar

• Powdered sugar

• Brown sugar

What is the difference between cocoa and bitter chocolate?

• Cocoa contains more fat

• Cocoa contains less fat

• Cocoa is sweeter

• Cocoa is more bitter

What is cultured buttermilk?

• Milk that has been made sour by adding bacteria to it

• Milk that has been sweetened

• Milk that has been thickened

• Milk that has been flavored

What does diastase do?

• Turns sugar into starch

• Turns starch into sugar

• Turns protein into sugar

• Turns fat into sugar