Chapter 4 study guide PB

Chapter 4 study guide PB

12th Grade

41 Qs

quiz-placeholder

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Chapter 4 study guide PB

Chapter 4 study guide PB

Assessment

Quiz

Other

12th Grade

Hard

FREE Resource

41 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is baking ammonia best used for?

Making bread

Making cookies and other small products that are baked until dry

Making cakes

Making pastries

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Blending

Mixing

Creaming

Whisking

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Cake flour

Bread flour

Pastry flour

All-purpose flour

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Cake flour

Bread flour

Clear flour

Pastry flour

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What may be used by bakers to make clear syrups?

Fine granulated sugar

Coarse granulated sugar

Powdered sugar

Brown sugar

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