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Breads & Cereals (1)
Test Description: Breads & Cereal Facts
Instructions: Answer all questions to get your test result.
1) Which of the following do eggs \
A
add color
B
add structure
C
add flavor
D
all of the above
2) The process that produces carbon dioxide gas in breads is
A
evaporation
B
fermentation
C
kneading
D
leavening process
3) Flour treated to blend easily with liquids is called
A
instant flour
B
treated flour
C
minute flour
D
blendable flour
4) The process needed to develop gluten in breads.
A
cutting
B
folding
C
kneading
D
blending
5) Forms the structure in bread
A
flour
B
sugar
C
shortening
D
yeast
6) Grain used commonly in food products.
A
all of the above
B
wheat
C
barley
D
oats
7) Grain used commonly in food products.
A
rye
B
all of the above
C
corn
D
rice
8) Flour most suitable for muffins
A
bread
B
cake
C
instant
D
All-purpose
9) Which of the following is not found in corn bread?
A
baking powder
B
baking salt
C
salt
D
yeast
10) Yeast acts upon _?_ to produce the gas to make it rise.
A
shortening
B
salt
C
sugar
D
soda
*select an answer for all questions
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