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WorksheetsFoundations of Restaurant Management & culinary arts ch 19
Total questions: 20
Worksheet time: 3600secs
True or False
Semolina Flour is the preferred flour to make pasta
True
False
True or False
Creaming is when you sift all the dry ingredients together?
True
False
True or False
Butter can be classified as a fat and a liquid?
True
False
True or Flase
Baking Soda and Baking Powder are considered organic leveners?
True
False
True or False
Yeast is a chemical leavener?
True
False
I am a mixture of baking soda, an acid, and a inactive ingredient. What am I
Yeast
Butter
Baking soda
Baking powder
Baking Soda is what type of leavener?
Chemical
Physical
Organic
Air
What type of flour would be best for bread?
Soft Flour
Hard Flour
AP Flour
Pastry Flour
What type of flour would be best for cakes?
Soft Flour
Hard Flour
Semolina Flour
Durum Flour
What type of leavener is yeast?
Organic
Chemical
Physical
Air
What is a batter?
A dough that can be scooped or poured
A rolled dough
An offensive player for a baseball team
The state of the dough before rising
Using the muffin method what type of fat do you use?
Melted Fat or oil
Butter or shortening that is cut into the flour
Cold Butter
Only Lard
What temperature does yeast work best?
120-135
80-100
90-120
Below 90
What are the three type of Methods are there for quick breads?
Creaming Method, Muffin Method, Biscuit Method
Creaming Method,
Rising Method, Biscuit Method
Muffin Method, Rising Method,
Biscuit Method
Creaming Method, Muffin Method,
Rising Method
A scone is an example of a?
quick bread
yeast bread
cake
souffle
What ingredient makes baked goods moist, adds flavor, and keeps baked items fresh?
Fats and Oil
Leavener
Thickeners
Gluten
What ingredient causes baked goods to rise?
Gluten
Leavener
Thickener
Shortening
Yeast comes in two forms what are they?
Fresh and Dry
Dry and Powdered
Liquid and Dry
Frozen/Dried
What is the most basic strengtheners?
Rice
Sugar
Flour
Fats/Oils
When proteins stranded together to form long elastic strands they make?
Sugar
Gluten
Bread
Fats and Oils
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