Have an account?
Skip to Content
Build your own quiz
20 questions
Show Answers
See Preview
- 1. Multiple Choice
What is the protein in flour that provides structure and elasticity?
Gluten
Glaiden
Glutenin
Glutamate
- 2. Multiple Choice
Which type of flour would be best for making bread?
Low gluten
High gluten
Medium gluten
Whole wheat
- 3. Multiple Choice
Cake flour has around what percentage of gluten?
6-8%
10-12%
14-16%
18-20%
- 4. Multiple Choice
Self rising flour contains what ingredients?
Baking soda and salt
Baking soda and baking powder
Baking powder and salt
Cream of tartar and salt
- 5. Multiple Choice
Which of the following is NOT a type of leavening agent?
Air
Steam
Chemical
Eggs
Yeast
- 6. Multiple Choice
Which leavening agent is a living organism that needs food and time to grow in order to work?
Air
Yeast
Steam
Chemical
- 7. Multiple Choice
Baking soda is a base, and so it needs what in order to have a reaction?
Acid
Air
Time
Liquid
- 8. Multiple Choice
Which of the following is NOT something butter does within a recipe?
Add flavor
Tenderize
Add golden color
Produce bubble to make it rise
- 9. Multiple Choice
At what temperature do baking soda and baking powder fully activate in a recipe?
80 degrees
120 degrees
140 degrees
200 degrees
- 10. Multiple Choice
What happens if you over mix flour and liquid ingredients?
The mixture will become too liquidy
The flour particles will toughen
The mixture will become too dry
There will be too much air
- 11. Multiple Choice
A meringue is made by beating eggs until what forms?
Foam
Soft peaks
Stiff peaks
Scrambled eggs
- 12. Multiple Choice
What is the main leavening agent in sponge cake or angel food cake?
Air
Steam
Yeast
Chemical
- 13. Multiple Choice
What is the main leavening agent in gougeres or cream puffs?
Air
Steam
Yeast
Chemical
- 14. Multiple Choice
The more granulated sugar in a cookie recipe, the more it will __________?
Harden
Rise
Spread
Crunch
- 15. Multiple Choice
What do eggs do within a recipe?
Add structure
Make it glossy and shiny
"Glue" everything together
Provide leavening if whipped
All of the above
- 16. Multiple Choice
How does sugar tenderize a product?
By taking some liquid away from the flour
By protecting the flour particles from liquid
By adding fat
By adding moisture
- 17. Multiple Choice
A mixture is too thick to pour, but too thin to hold in your hands, what is it?
Pour batter
Drop batter
Soft dough
Stiff dough
- 18. Multiple Choice
A mixture is thick and can be rolled out or shaped, what is it?
Pour batter
Drop batter
Soft dough
Stiff dough
- 19. Multiple Choice
A mixture is smooth and pourable, what is it?
Pour batter
Drop batter
Soft dough
Stiff dough
- 20. Multiple Choice
A mixture is sticky but thick enough to hold in your hands, what is it?
Pour batter
Drop batter
Soft dough
Stiff dough
- Answer choicesTagsAnswer choicesTags