biscuit and baking technology

How would you rectify a curdled mixture ?

• We would rectify a curdled mixture by adding eggs

• We would rectify a curdled mixture by adding butter and sugar

• We would rectify a curdled mixture by adding flour gently and little at a time

• We would rectify a curdled mixture by adding salt and baking soda

What is creaming?

• Creaming is the process of beating butter and sugar together so that air bubbles are forced into the batter.

• Creaming is the process of beating egg and salt together

• Creaming is the process of beating flour and egg together

• None of the above

Pastry dough should not be __________ well.

• Rested

• Kneaded

• Soaked

• Whisked

Biscuits made of egg white mixtures are __________ in texture.

• Heavy

• Crunchy

• Light

• Sticky

_________ when added to biscuits are generally ground well.

• Milk

• Salt

• Baking powder

• Nuts

The first step in any mixing method is to...

• Mix together all ingredients.

• Accurately measure all ingredients.

• Count your ingredients.

• Make a well in the dry ingredients.

What is the difference between DROPPED biscuits & ROLLED biscuits?

• There is more fat in dropped biscuits.

• There is more fat in rolled biscuits.

• There is more liquid in rolled biscuits.

• There is more liquid in dropped biscuits.

Which leavening agent is a combination of baking soda and cream of tartar?

• Baking powder

• Eggs

• Fat

• All Purpose Flour

Which of the following is a function of yeast in baking?

• Breakdown carbohydrate into carbon dioxide and ethanol

• Provides sweet taste

• increase keeping quality of baked goods

• Undergoes browning reaction leading to formation of brown crust of baked goods

What substances are added to lighten dough by aerating the mixture?
a) Sweeteners
b) Acidity regulators
c) Flavor enhancers
d) Leavening agents

• Leavening agents

• Aciidity regulators

• Sweeteners

• Flavour enhancers