What adds elasticity to the dough and allows it to rise and holds the gas given off by yeast?
a. gluten
b. lipids
c. sucrose
d. wheat germ |
Answer: a |
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Which of the following is not one of the functions of fat? a)gives flavor b)aids in browning c)helps the dough to rise d)emulsifies two ingredients in the batter |
Answer: c |
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Which is the starchy part of the grain? a)bran b)germ c)endosperm d)cellulose |
Answer: c |
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Which type of flour is bleached with chlorine? a)pastry flour b)cake flour c)bread flour d)nut flour |
Answer: b |
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What is a substance that causes expansion in a dough batter by releasing gases within the mixture? a)leavening agent b)hydrolysis c)emulsion d)physical agent |
Answer: a |
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In which step of the scientific method is the experiment designed? a)Step one b)Step two c)Step three d)Step four |
Answer: d |
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Which method of heat transfer is transferred by circulating heat around food? a)convection b)conduction c)radiation d)microwave |
Answer: a |
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