HE(HOME ECONOMICS)

Question 1

is the primary ingredient in baking.

Answer 1

flour

Question 2

Comes from wheat grains,
contains the whole part of the
grain

Answer 2

whole wheat flour

Question 3

Has more gluten strength and
protein content than
all-purpose flour. Bread flour
has 12 to 14% protein.

Answer 3

bread flour

Question 4

Is a combination of soft and
hard flours.
Protein varies from 8% to 11%.

Answer 4

all-purpose flour

Question 5

Is a fine-textured, soft wheat
flour with high starch content.
It has the lowest protein
content of 7% to 9%.

Answer 5

cake flour

Question 6

is a sweet, soluble organic compound that belongs to the carbohydrate group of food.

Answer 6

sugar

Question 7

Regular white sugar is also
called table sugar.
Caster sugar has finer
granules while sanding sugar
has coarse granules than
regular white sugar

Answer 7

granulated suger

Question 8

Sugar ground to a fine
powder mixed with a small
amount of starch, also
called icing sugar.

Answer 8

Confectioners
or
Powdered
Sugar

Question 9

The darker color has more
impurities, it contains small
amount of glucose and
fructose.

Answer 9

brown sugar

Question 10

what are the three types of brown sugar?

Answer 10

-raw brown
-light brown
-medium brown

Question 11

are considered a complete protein, containing all the
essential amino acids humans use to build other proteins needed by
the body.

Answer 11

eggs

Question 12

is any fat, which, when added to flour mixtures, increases tenderness. This is done by
preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product
tender.

Answer 12

shortening

Question 13

Available as active dry yeast or

instant yeast.
Active dry yeast consists of
coarse oblong granules.
Instant yeast or rapid-rise yeast
has smaller granules and
dissolves faster.

Answer 13

Yeast

Question 14

Made from various hydrogenated vegetable or animal fats, with flavorings and emulsifers, coloring agents and other ingredients

Answer 14

Margarine

Question 15

Come from vegetable, nut or seed sources it is liquid fat

Answer 15

Oil

Question 16

Comes from the sude part of the hog

Answer 16

Lard

Question 17

Group of solid fats usually white and tasteless, and especially formulated for baking

Answer 17

Shortening

Question 18

Leavening agents:
Available as active dry yeast or instant yeast

Answer 18

Yeast