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biscuit and baking technology

Authored by Dr. 590

Engineering

University

Used 3+ times

biscuit and baking technology
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35 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Pastry dough should not be __________ well.

Rested

Kneaded

Soaked

Whisked

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Biscuits made of egg white mixtures are __________ in texture.

Heavy

Crunchy

Light

Sticky

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

_________ when added to biscuits are generally ground well.

Milk

Salt

Baking powder

Nuts

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Media Image

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.

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Media Image

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.

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