Term 1 Exam

Question 1

what is the hardest if hard wheats and contains 13% of protien

Answer 1

durum wheat

Question 2

what is the definition of extraction rate

Answer 2

% of the whole grain that it converted into flour

Question 3

where does the name cereal come from

Answer 3

roman grain or harvest goddess ceres

Question 4

What are the types of rice

Answer 4

brown rice
arborio rice
basmati rice
wild rice
converted rice

Question 5

what is flashpoint

Answer 5

when temp is raiswd so high that the vapour spontaneously ignites

Question 6

what is heat

Answer 6

heat is a form of energy

Question 7

melting point

Answer 7

the temp at which solid fat becomes liquid

Question 8

smoking point

Answer 8

the temp at which smoke rises from heated fat

Question 9

hydrogenation

Answer 9

change liquid oils into more solid plastic shortenings and increase the stability of the oils to orevent spoilage from oxidation.

Question 10

what is pastry flour used for

Answer 10

cookies and pastries

Question 11

what is clarified butter called

Answer 11

ghee

Question 12

types of flour and the %

Answer 12

wholewheat/ wholemeal flour 100%
brown or wheatmeal flour 85-90%
white flour 70-72%

Question 13

which vitamin is lost during the milin process

Answer 13

vitamin D

Question 14

% of protien present in bread flour

Answer 14

17%

Question 15

% of fat in low fat fish

Answer 15

less than 2.5%

Question 16

color of an egg depends on

Answer 16

th feed of the hen

Question 17

maritime oils come from

Answer 17

fish

Question 18

6 uses of eggs

Answer 18

thickening for sauces and custards
gelling agents in custard
liquid for cookies and cakes
binding agent in meat loaves
emulsifier in mayonnaise