
Evaluating Flour Quality and Value

Interactive Video
•
Business, Science, Other
•
9th - 10th Grade
•
Hard

Patricia Brown
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main question the video aims to answer regarding seitan preparation?
The nutritional benefits of seitan
How to cook seitan in different recipes
The best way to mix a tan for the least amount of dough
How to make seitan taste like chicken
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of flour generally contains more gluten?
Pastry flour
Cake flour
Bread flour
All-purpose flour
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a potential advantage of using all-purpose flour over bread flour?
Easier to find
Lower cost
Higher gluten content
Better taste
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What was a notable difference observed in the gluten strands during the wash-the-flour method?
Kroger all-purpose flour had the longest strands
King Arthur bread flour had massive gluten strands
All flours had identical gluten strands
Store brand bread flour had the shortest strands
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which brand of vital wheat gluten was considered to have the highest value?
Bob's Red Mill
Anthony's
King Arthur
Kroger
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What was the result of the taste test for the vital wheat gluten brands?
Bob's Red Mill had a better flavor
Both brands tasted the same
Neither brand was satisfactory
Anthony's had a better texture
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which flour type was found to have the best texture in the taste test?
Store brand all-purpose flour
Store brand bread flour
King Arthur bread flour
King Arthur all-purpose flour
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