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Quiz 2

The document contains questions to identify types of flour, leavening agents, forms of shortening, kinds of flour, and liquid ingredients. It also asks to enumerate different categories and asks an essay question about what success in baking depends on.

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Ma. Rochelle Cabrales
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66 views1 page

Quiz 2

The document contains questions to identify types of flour, leavening agents, forms of shortening, kinds of flour, and liquid ingredients. It also asks to enumerate different categories and asks an essay question about what success in baking depends on.

Uploaded by

Ma. Rochelle Cabrales
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Name: _____________________________________ Date:

______________
Identification: Identify the following question given
1. __________ This is the most commonly used type of flour in most baked products.
2. __________ It has 7-9% gluten content that is ideal for cakes, cookies, and pastries.
3. ___________ This flour gives nutrients with thiamine, niacin, and iron that are required
by law.
4. ____________ A unicellular plant that reproduces by budding.
5. ____________ An agent that is gas added during the mixing and or beating or making
dough.
6. ____________ A fat that increases the tenderness of a baked product by preventing the
cohesion of gluten strands during mixing.
7. ___________ It refers to melting of sugar to a golden brown sugar.
8. ___________ To beat rapidly with a hand or a mixer in order to incorporate air.
9. ___________ To coat with syrup that is cooked to the cracked stage.
10. ___________ It is used to bring out the flavour of a baked products also known as
sodium chloride.

Enumeration: Enumerate the following


1-3 Leavening agents
4-9. Forms of shortening
10-13 Kinds of flour
14.15 Liquid ingredients
Essay: On what does success in baking depend?

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