What produces gases that make baked products rise?

What helps crusts brown

What regulates the action of yeast?

What gives structure to baked products?

What hydrates the protein and starch in flour?

What is flour made from soft wheat?

Flour that contains the bran, germ, and endosperm?

Rice that has had the hull removed but contains the bran, germ, and endosperm is?

Rice that can be prepared in minutes is?

Macaroni, noodles, and spaghetii are?

Ground white or yellow corn are?

Refined starch obtained from the endosperm of corn is?

Grain products should be stored tightly covered.

Starch is affected by moist heat but not by dry heat.

Flour-thickened mixutres are translucent.

As a general rule. Use three times as much water as rice when preparing white rice.

Adding 1 tsp: of salt to the cooking water can help keep pasta from sticking together.

Cereal products should be covered for microwave cooking.

Breads with fruits and nuts usually cost more than plain white or wheat bread.

Eggs and fats are considered to be liquid ingredients in baked products.

in the muffin method, the liquid ingredients are added to the dry ingredients all at once.

Overdeveloped gluten can cause quick breads to be compact and tough.

In yeast dough, most of the gluten is developed by kneading.

Carbon dioxide causes yeast bread dough to rise.

The largest part of a kernel of grain is the

Cereal products that have had nutrients added to them during processing are called

Rice may be cooked

Which of the following is not a thickener?

Which of the following would probably not be used to thicke a cherry sauce?

Which of the follow is not a quick bread?

The sudden dramatic rise of a yeast dough that takes place during the first few minutes of baking is call

Which leavening gas is the result of chemical reactions that occur between ingredients in baked products?

Less flour is used when a yeast dough is mixed by the

Fermentation take place in a yeast dough when the yeast acts upon the

What are the factors that must be controlled when cooking starch-thickened mixtures?