Worksheets3rd Six Weeks Test
Total questions: 20
Worksheet time: 10mins
Most of the flour found in the store are made of_____wheat.
white wheat
red wheat
brown wheat
All-purpose flour is made from______.
brand
endosperm
germ
Whole wheat flour is made from a ______________.
red hard wheat
red soft wheat
white hard wheat
White whole wheat flour is made from_______.
red wheat that has been bleached
white wheat that is milled
Self-rising flour contains added:
leavening agent (baking powder)
yefast
Cake Flour has how much protein in comparison to all-purpose flour?
less
more
Bread flour has_____protein than all-purpose flour.
more
less
Double zero (00) flour is good for_________because it is very silky and fine.
pasta noodles
pizza crust
good for both
It is totally fine to use any kind of flour in any recipe.
True
False
What are the two proteins found in flour
Coronin and Gloverin
Keratin and Myosin
Glutenin and Gliadin
In the presence of water, the two proteins in flour change shape and _______ together.
bond
melt
With the low amount of protein in cake flour, will the end product of your recipe be more tender or chewy?
Tender
Chewy
Which flour has the potential to create more and stronger, elastic gluten?
bread flour
cake flour
The main ingredients of lean dough are:
flour, sugar, eggs, milk
flour, salt, baking powder, water
flour, yeast, salt, water
When a baked item is made with lean dough it_______.
has a hard crust and chewy interior
has a soft crust and hard interior
is crumbly and moist
Which statement about rich dough is correct?
has a lot of fat and sugar
contains a higher concentration of yeast
Enriched Dough...
requires gentle kneading
has a lot of fat
An example of a stiff doughy would be______.
pastry
bread
muffin
batter
An example of a drop dough would be _________.
pastry
muffin
pancake
A pie dough is considered a_______dough.
pastry
bread
cake
