Lesson CA:C8-1
Baking and Pastry Chemistry
 
CD CA.  Foods, Nutrition, and Culinary Arts
Unit C.  Preparing Foods
Problem Area 8.  Baking and Pastry
Lesson 1.  Baking and Pastry Chemistry
 
 

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
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
Which is the starchy part of the grain?
a)bran
b)germ
c)endosperm
d)cellulose
Answer: c
Which type of flour is bleached with chlorine?
a)pastry flour
b)cake flour
c)bread flour
d)nut flour
Answer: b
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
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
Which method of heat transfer is transferred by circulating heat around food?
a)convection
b)conduction
c)radiation
d)microwave
Answer: a