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