Ingredients Flashcards
After Studying this chapter, you should be able to: 1. Understand the characteristics and functions of the major baking ingredients. 2. Make appropriate adjustments in formulas when substituting ingredients, such as dry milk for liquid milk and dry yeast for cake yeast. 3. Identify the main types of wheat flours by sight and feel.
1
Q
True or False
The hard outer covering of wheat kernels and other grains is called bran.
A
True
2
Q
True or False
Strong flour is made from wheat with a high protein content.
A
True
3
Q
True or False
Cake flour is usually weaker than pastry flour.
A
True
4
Q
True or False
Rye blend is a mixture of various grades of rye flour.
A
False
5
Q
True or False
Rye flour stays in a lump when squeezed in the hand, but cake flour does not.
A
False
6
Q
True or False
Not all sugars have the same degree of sweetness.
A
True
7
Q
True or False
A
False
8
Q
True or False
A
Fales
9
Q
True or False
A
False
10
Q
True or False
A
True
11
Q
True or False
A
False
12
Q
True or False
A
True
13
Q
True or False
A
True
14
Q
True or False
A
False
15
Q
True or False
A
False
