Recipe Info Question Preview (ID: 58962)
Review Of Recipe Vocabulary, Ingredient Function, And Mixing Techniques.
TEACHERS: click here for quick copy question ID numbers.
What is the function of flour in a recipe?
a) structure
b) flavor
c) tenderness
d) binder
Which of the following is NOT an indicator that a muffin was overmixed?
a) sweetness
b) tunnels
c) dryness
d) uneven peaked dome
Which of the following is NOT a function of fat in a recipe?
a) sweetness
b) flavor
c) tenderness
d) moisture
Which ingredient is the binder in a recipe?
a) eggs
b) sugar
c) flour
d) butter
Which of the following is NOT considered a fat?
a) evaporated milk
b) butter
c) shortening
d) vegetable oil
Which of the following is not considered a leavening agent?
a) vanilla extract
b) baking soda
c) baking powder
d) yeast
Which of the following ingredients adds texture to a recipe?
a) oats
b) eggs
c) flour
d) sugar
What does yield mean in a recipe?
a) number of servings
b) temperature
c) cost
d) number of measuring cups needed
Which mixing method do you use to make pancakes?
a) muffin method
b) creaming method
c) biscuit method
d)
Which mixing method is commonly used to make cakes and cookies?
a) creaming method
b) muffin method
c) biscuit method
d)
Which mixing method is used in making pie crust?
a) biscuit method
b) muffin method
c) creaming method
d)
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