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quiz on flour’s multiple choice
41問 • 1年前
  • Tianna H
    • 通報

    問題一覧

  • 1

    what is flour

    flour is the finely ground meal of wheat

  • 2

    flour is one of the most important ingredients used in baking

    true

  • 3

    flour is important because: (1)

    it is the backbone and structure of baked goods

  • 4

    flour is important because (2)

    it acts as a binding agent

  • 5

    flour is important because (3)

    it affects the keeping quality of products

  • 6

    flour is important because (4)

    it is important to the flavour of the products

  • 7

    flour is important because (5)

    it adds nutritional value

  • 8

    wheat flour is:

    the most essential grain.

  • 9

    wheat flour is the only grain that contains the perfect combination of:

    glutenin and gliadin

  • 10

    the primary types of wheat flour are:

    hard wheat and soft wheat

  • 11

    hard wheat is higher in gluten and is excellent for breads

    true

  • 12

    soft wheat

    contains less gluten and is commonly uses for delicate baked goods

  • 13

    whole wheat flour is produced by:

    grinding the whole wheat kernel

  • 14

    bread flours are called: (p and s)

    patent and straight flours

  • 15

    all purpose flour has less ______ than bread flour

    gluten

  • 16

    pastry flour is lower in _______

    gluten.

  • 17

    cake flour has the ______________

    least gluten content

  • 18

    whole wheat is made from grinding the whole wheat kernel including:

    the bran and germ.

  • 19

    bran flour is:

    flour that has bran flakes added to it

  • 20

    rye flour is the most popular flour next to ____________

    white and whear

  • 21

    other flours are products:

    milled from other grains

  • 22

    C-P-A-B-W-HG stands for what type of flours?

    cake pastry all purpose bread whole wheat high gluten

  • 23

    flour quality has a major influence on the_______________

    quality of the finished baked product

  • 24

    rye blend is a mixture of:

    rye flour and hard wheat flour

  • 25

    rye meal is a coarse meal made from

    the whole rye grain

  • 26

    rye meal is also called

    pumpernickel

  • 27

    when flour is combined with water these properties form

    gluten

  • 28

    gluten is essential for

    retaining the gas produced by yeast

  • 29

    pastry and cake flour is ______ wheat (___________)

    soft wheat (weak flour)

  • 30

    bread flour is _______ wheat (__________)

    hard wheat (strong flour)

  • 31

    flour acts as a binding agent for baked goods

    true

  • 32

    flour quality affects the keeping quality of products

    true

  • 33

    flour doesnt add any nutritional value to baked goods.

    false

  • 34

    yeast is the backbone and structure of baked goods

    false

  • 35

    flour is important to the flavor of products

    true

  • 36

    pastry flower is high in gluten

    false

  • 37

    cake flour has the least gluten content

    true

  • 38

    rye flour is the most popular next to white and wheat.

    true

  • 39

    rye meal is a coarse meal made from the whole rye grain

    true

  • 40

    all purpose flour has more gluten than bread flour

    false

  • 41

    bread flours are called patent and straight flours. ALSO…

    strong flours

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    問題一覧

  • 1

    what is flour

    flour is the finely ground meal of wheat

  • 2

    flour is one of the most important ingredients used in baking

    true

  • 3

    flour is important because: (1)

    it is the backbone and structure of baked goods

  • 4

    flour is important because (2)

    it acts as a binding agent

  • 5

    flour is important because (3)

    it affects the keeping quality of products

  • 6

    flour is important because (4)

    it is important to the flavour of the products

  • 7

    flour is important because (5)

    it adds nutritional value

  • 8

    wheat flour is:

    the most essential grain.

  • 9

    wheat flour is the only grain that contains the perfect combination of:

    glutenin and gliadin

  • 10

    the primary types of wheat flour are:

    hard wheat and soft wheat

  • 11

    hard wheat is higher in gluten and is excellent for breads

    true

  • 12

    soft wheat

    contains less gluten and is commonly uses for delicate baked goods

  • 13

    whole wheat flour is produced by:

    grinding the whole wheat kernel

  • 14

    bread flours are called: (p and s)

    patent and straight flours

  • 15

    all purpose flour has less ______ than bread flour

    gluten

  • 16

    pastry flour is lower in _______

    gluten.

  • 17

    cake flour has the ______________

    least gluten content

  • 18

    whole wheat is made from grinding the whole wheat kernel including:

    the bran and germ.

  • 19

    bran flour is:

    flour that has bran flakes added to it

  • 20

    rye flour is the most popular flour next to ____________

    white and whear

  • 21

    other flours are products:

    milled from other grains

  • 22

    C-P-A-B-W-HG stands for what type of flours?

    cake pastry all purpose bread whole wheat high gluten

  • 23

    flour quality has a major influence on the_______________

    quality of the finished baked product

  • 24

    rye blend is a mixture of:

    rye flour and hard wheat flour

  • 25

    rye meal is a coarse meal made from

    the whole rye grain

  • 26

    rye meal is also called

    pumpernickel

  • 27

    when flour is combined with water these properties form

    gluten

  • 28

    gluten is essential for

    retaining the gas produced by yeast

  • 29

    pastry and cake flour is ______ wheat (___________)

    soft wheat (weak flour)

  • 30

    bread flour is _______ wheat (__________)

    hard wheat (strong flour)

  • 31

    flour acts as a binding agent for baked goods

    true

  • 32

    flour quality affects the keeping quality of products

    true

  • 33

    flour doesnt add any nutritional value to baked goods.

    false

  • 34

    yeast is the backbone and structure of baked goods

    false

  • 35

    flour is important to the flavor of products

    true

  • 36

    pastry flower is high in gluten

    false

  • 37

    cake flour has the least gluten content

    true

  • 38

    rye flour is the most popular next to white and wheat.

    true

  • 39

    rye meal is a coarse meal made from the whole rye grain

    true

  • 40

    all purpose flour has more gluten than bread flour

    false

  • 41

    bread flours are called patent and straight flours. ALSO…

    strong flours