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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 structure
B
add color
C
add flavor
D
all of the above
2) The process that produces carbon dioxide gas in breads is
A
kneading
B
evaporation
C
leavening process
D
fermentation
3) Flour treated to blend easily with liquids is called
A
instant flour
B
minute flour
C
blendable flour
D
treated flour
4) The process needed to develop gluten in breads.
A
folding
B
blending
C
cutting
D
kneading
5) Forms the structure in bread
A
sugar
B
shortening
C
yeast
D
flour
6) Grain used commonly in food products.
A
oats
B
barley
C
all of the above
D
wheat
7) Grain used commonly in food products.
A
rye
B
rice
C
corn
D
all of the above
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
salt
B
baking salt
C
yeast
D
baking powder
10) Yeast acts upon _?_ to produce the gas to make it rise.
A
soda
B
sugar
C
salt
D
shortening
*select an answer for all questions
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