WorksheetsBaking Unit 4 Review
Total questions: 30
Worksheet time: 5mins
Lactose is:
Sugar found in fruits and vegetables
Sugar found in cow's milk
Sugar found in almond milk
By-product of cane sugar refining
Sucrose is also known as:
Powdered sugar
Brown sugar
Granulated (table) sugar
Turbinado sugar
Fructose is:
A natural sugar found in cow's milk
Sugar obtained from fermented barley
A natural invert sugar that is found in honey and fruit
Sweet syrup obtained from corn
Maltose is:
A natural sugar found in cow's milk
Sugar obtained from fermented barley
A natural invert sugar that is found in honey and fruit
Sweet syrup obtained from corn
Confectioner's sugar is:
Sucrose returns to crystallized state
Sugar sprayed with molasses onto it
Fine, smooth sugar that has cornstarch added to it
Dark brown, fine-grained, crunchy specialty sugar
Brown sugar is:
Sucrose returns to crystallized state
Sugar sprayed with molasses onto it
Fine, smooth sugar that has cornstarch added to it
Dark brown, fine-grained, crunchy specialty sugar
Granulated sugar is:
Sucrose that has been crystallized
Moist, fine-grained specialty sugar that is brown in color
Sweet syrup obtained from corn
Sugar found in milk and milk powder
Molasses is:
Concentration of syrup from certain trees
Sweet syrup obtained from corn
Sugar made by action of acid on starch
By-product of cane sugar refining
Oil treated with hydrogen to make it plastic and improve its keeping quality is called:
Oxygenated oil
Hydrogenated oil
Carbonated oil
Dioxidized oil
Glucose is:
Simple sugar from fermented barley
By-product of cane sugar refining
Sweet syrup obtained from a certain crop; also basic form of glucose
Sprayed molasses onto the beet or cane
Sugar decreases the flavor of baked goods.
True
False
Adding molasses to beet and cane sugars produces brown sugar.
True
False
Granulated and powdered sugar is sucrose that has been crystallized.
True
False
Sugar is a carbohydrate that occurs naturally in every fruit and vegetable.
True
False
Carmelization flavors, sweetens and helps retain moisture in baked goods.
True
False
Margarine has a longer shelf life compared to butter.
True
False
Fat and oil are recognized as essential nutrients in both human and animal diets.
True
False
Lard is rendered beef fat.
True
False
The finest quality of molasses is:
Unsulphured
Sulphured
Rich
Sweet
Fructose is a natural invert sugar also known as what:
Natural sugar
Brown sugar
Molasses
Honey
Corn syrup is the most common form of what?
Sucrose
Glucose
Fructose
Maltose
Eggs contain these two nutrients:
Protein and fat
Protein and carbs
Fat and carbs
Protein and yolk
Butter is milk fat that is churned from:
Milk
Cream
Cheese
Yogurt
Lard is rendered __________ fat, while hallow is rendered __________ fat:
beef; hog
beef; poultry
hog; poultry
hog; beef
The process when you solidify liquid is:
Partial-hydrogenation
Hydrogenation
Dehydrate
Rehydrate
Cottonseed oil has a _____________ flavor:
Natural
Robust
Strong
Neutral
Sunflower, sesame peanut and olive oils are ___________________ oils:
Strong
Fattening
Specialty
Healthy
Eggs can do the following functions in baked goods, except:
Adds moisture
Tenderizes
Thins out ingredients
Builds structure
Eggs can be purchased the following ways, except:
Fresh
Frozen
Powdered
Creamed
When milk reaches 180 oF, it will:
Boil
Caramelize
Burn
Stick to the pan
