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WorksheetsTLE 9 - Quiz
Total questions: 15
Worksheet time: 11mins
Used as leavening agents and increase the nutritive value of baked products by adding flavor, color, richness, and aroma.
(a)
This ingredient transforms the proteins in the flour into gluten and controls the consistency of the dough
(a)
Affects the quality of baked products. It gives richer crust color that makes the baked products appetizing. It increases the tenderness and volume of baked products and increases dough development
(a)
Any fat used to increase the tenderness of baked products
(a)
A gas added during mixing or produced when heating butter or dough that makes the mixture rise and turn a light and porous product
(a)
Enhances the flavor of other ingredients and strengthens the gluten of dough. It also prevents the the growth and formation of undesirable bacteria in yeast to raise dough
Oil
Salt
Flour
Yeast
Labeled bittersweet or semisweet. Studies show that this chocolate — when it is not loaded with sugar and saturated fat — is indeed a heart-healthy chocolate treat and more. It is also rich in disease-fighting antioxidants.
Unsweetened dark
Mil chocolate
White chocolate
Dark chocolate
Used to butter or other fat into the dry ingredients. It has stainless steel wires shaped into a half-moon with a stainless or wooden handle for gripping.
Food processor
Pastry blender
Electric mixer
Wire whisk
Used to cut all types of pastry and cookie dough
Spatula
Food processor
Pastry blender
Pastry cutter
Used to eliminate or separate clumps from any dry ingredients , including flour, cocoa powder and confectioner's sugar
Flour sifter
Spatula
Food processor
Wire whisk
Steam becomes a leavening agent when it is incorporated in the mixing mixture when creaming butter and sugar together as in cakes or in folding and cutting ingredients
True
False
Butter comes from purified deodorized oil like coconut, corn, grain and cottonseed.
True
False
This ingredient plays an important role in baking. It may be done in the form of plain water, milk, or fruit juices.
(a)
This flour contains more gluten than other flour which gives loaves good volume , texture and grain
Pastry flour
Cake flour
All purpose flour
Bread flour
A ring-shaped pan with a fluted side originally created to prepare German Kugelhopf cakes
(a)
