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Test Description: Review of recipe vocabulary, ingredient function, and mixing techniques
Instructions: Answer all questions to get your test result.
1) What is the function of flour in a recipe?
A
flavor
B
structure
C
tenderness
D
binder
2) Which of the following is NOT an indicator that a muffin was overmixed?
A
sweetness
B
uneven peaked dome
C
dryness
D
tunnels
3) Which of the following is NOT a function of fat in a recipe?
A
moisture
B
tenderness
C
sweetness
D
flavor
4) Which ingredient is the binder in a recipe?
A
sugar
B
butter
C
flour
D
eggs
5) Which of the following is NOT considered a fat?
A
shortening
B
vegetable oil
C
evaporated milk
D
butter
6) Which of the following is not considered a leavening agent?
A
yeast
B
vanilla extract
C
baking powder
D
baking soda
7) Which of the following ingredients adds texture to a recipe?
A
sugar
B
oats
C
flour
D
eggs
8) What does yield mean in a recipe?
A
number of servings
B
cost
C
number of measuring cups needed
D
temperature
9) Which mixing method do you use to make pancakes?
A
muffin method
B
creaming method
C
biscuit method
10) Which mixing method is commonly used to make cakes and cookies?
A
creaming method
B
biscuit method
C
muffin method
11) Which mixing method is used in making pie crust?
A
muffin method
B
biscuit method
C
creaming method
*select an answer for all questions
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