Reviewer

Question 1

Chemical reaction makes the dough elastic and
like a little balloon

Answer 1

Gluten

Question 2

A result of developing the gluten to the point where the dough can be extended or stretch.

Answer 2

Windowpane

Question 3

Type of flour that contains 11 - 14% gluten content

Answer 3

Bread Flour

Question 4

Type of flour that has a high gluten content. 14-16%

Answer 4

Whole Wheat Flour

Question 5

Type of flour that is generally used, contains 10-11% gluten content

Answer 5

All-Purpose Flour

Question 6

Type of flour that contains less gluten content. 7-9%

Answer 6

Cake Flour

Question 7

A processed sugar

Answer 7

Granulated Sugar

Question 8

Type of sugar that is raw and contains molasses.

Answer 8

Brown Sugar

Question 9

Type of sugar that has a subtle molasses flavor

Answer 9

Washed Sugar

Question 10

High concentrated sugar mixed with
cornstarch

Answer 10

Corn Syrup

Question 11

Came from bread, rice, sugar (used in mirror
cakes)

Answer 11

Glucose

Question 12

Comes from fruits like mango

Answer 12

Fructose

Question 13

Came from soft drinks

Answer 13

Sucrose

Question 14

Oldest sweetener

Answer 14

Honey

Question 15

acts as a binder, possible allergens

Answer 15

eggs

Question 16

Serves as a (universal solvent) and dispersing
agent (for salt, sugar, and yeast). Necessary for yeast
fermentation and reproduction.

Answer 16

Water

Question 17

to rise the dough

Answer 17

yeast

Question 18

needs to be dissolved in water
before using.

Answer 18

active dry yeast

Question 19

can be mixed right into dry
ingredients.

Answer 19

instant dry yeast

Question 20

not for lactose intolerant. it adds nutritional value

Answer 20

milk

Question 21

If the mixture is in liquid form it is called…?

Answer 21

Batter

Question 22

if the mixture forms into balls it’s called….?

Answer 22

Dough

Question 23

to stabilize the frosting, to stabilize the
structure.

Answer 23

gelatin

Question 24

procedure to make alternative buttermilk

Answer 24

1cup of fresh milk + 1tbsp of vinegar,
leave for 30 mins and let it coagulate.

Question 25

whipping cream is for?

Answer 25

frosting

Question 26

can withstand the heat of the room

Answer 26

boiled icing

Question 27

the heating of spices in fat, 5 minutes

Answer 27

bloom