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Leavening Process Quiz

Authored by Melissa Campuzano

Other

11th Grade

Used 1+ times

Leavening Process Quiz
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8 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the first step to creating the web-like gluten structure?

A. Gliadin and glutenin mixing together

B. Yeast fermentation producing gas

C. Wheat flour being hydrated

D. Kneading the dough.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Kneading dough allows for the ___________ to strengthen.

Yeast bonds

Gliadin

Gluten structure

Fermentation process

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of leavening is used when a pie crust is made by incorporating fat with other ingredients, resulting in small butter pockets that melt and release steam?

There is no leavening agent in the pie crust

Physical

Chemical

Biological

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fill in the blank: _______ leavening occurs by ingredients being mechanically manipulated to create tiny air bubbles which help baked goods rise by being trapped in the product.

A. Chemical

B. Biological

C. Physical

D. None of the above

5.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Which of the following uses a physical leavening agent?

A) Bread

B) Cake

C) Meringue

D) Puff pastry

E) Whipped cream

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fill in the blanks using the word bank provided below. NaHCO₃ + Na₂H₂P₂O₇ → ______ + H₂O + CO₂.

Na₃HP₂O₇

Na₃HP₂O

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Mary’s bread did not rise during baking. What could have been the cause of this?

Used all-purpose flour

Did not knead the dough

Proofed the active dry yeast in warm water with sugar

Let the dough rise before baking it

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