Multiple Choice Questions: Baking Basics and Ingredients

The following are ways to measure flour EXCEPT.

• Sift the flour to remove lumps.

• Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup.

• Level off the cup with a straight edged utensils or spatula.

• None of the above

The following are ways to measure sugar EXCEPT.

• White sugar needs sifting only if lumpy. Proceed as in the measurement flour

• Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into measuring cup just enough to hold its shape. Level off.

• Throw the lumpy sugar and don't sift it.

• Sift confectioner's sugar through a sieve to remove lumps. Spoon lightly into measuring cup. Level off with spatula or any straight-edged utensils. Do not shake the cup.

1 gallon is equivalent to

• 4 quarts milling.

• 2 quarts

• 5 quarts

• 10 quarts

It is a powdery substance produced by finely grinding grain through a process called.

• Sugar

• Yeast

• Flour

• Baking Soda

It has the highest amount of protein thus, has high gluten content, so it is used for breads. Bread flour is creamy in color and is rather rough and granular.

• Self-rising flour

• All-purpose flour

• Cake Flour

• Bread Flour

Sometimes called soft flour as it is milled from soft white wheat. This is _________.

• Bread flour

• Cake Flour

• Rye Flour

• Self-rising flour

It is another word for fat used in baking. The taste of the baked product depends greatly on the flavor of the

• Sugar

• Flour

• Shortening

• Spices

It is liquid fat that commonly come from vegetables.

• Butter

• Oil

• Lard

• Margarine

It is rendered fat of hogs. This is called ________.

• Butter

• Oil

• Lard

• Margarine

It means keeping bacteria personal hygiene and proper handling.

• Sanitation

• Cleaning

• Throwing garbage

• None of the above