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    Quiz 2

    Uploaded by

    Ma. Rochelle Cabrales
    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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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Quiz 2

    Uploaded by

    Ma. Rochelle Cabrales
    21 views1 page
    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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    quiz 2

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    © © All Rights Reserved

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    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    21 views1 page

    Quiz 2

    Uploaded by

    Ma. Rochelle Cabrales
    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    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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