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Home Q & A Board Humanities Art and Culture Culinary Arts
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Baking ammonia is the most appropriate leavening agent for:a. cookies and crackersb. biscuits and ...
Baking ammonia is the most appropriate leavening agent for:a. cookies and crackersb. biscuits and ...
Baking ammonia is the most appropriate leavening agent for:
a. cookies and crackers
b. biscuits and scones
c. muffins and loaf breads
d. popovers
Lothy   87   1 Reply
6 years ago
When using the creaming method for making quick breads, the fat should be:a. pure butterb. coldc. ...
When using the creaming method for making quick breads, the fat should be:a. pure butterb. coldc. ...
When using the creaming method for making quick breads, the fat should be:
a. pure butter
b. cold
c. melted
d. softened
SinanToma   49   1 Reply
6 years ago
When using the biscuit method for making quick breads, the fat should be:a. pure butterb. coldc. ...
When using the biscuit method for making quick breads, the fat should be:a. pure butterb. coldc. ...
When using the biscuit method for making quick breads, the fat should be:
a. pure butter
b. cold
c. melted
d. softened
SinanToma   57   1 Reply
6 years ago
What does cream of tartar act as when used while cooking with sugar?
What does cream of tartar act as when used while cooking with sugar?
What does cream of tartar act as when used while cooking with sugar?
XtremeOc   46   1 Reply
6 years ago
What is the name of the blend of hard and soft wheat flours designed for use in a wide range of ...
What is the name of the blend of hard and soft wheat flours designed for use in a wide range of ...
What is the name of the blend of hard and soft wheat flours designed for use in a wide range of baked goods?
Lothy   29   1 Reply
6 years ago
What may happen if water comes into contact with melted chocolate?
What may happen if water comes into contact with melted chocolate?
What may happen if water comes into contact with melted chocolate?
SinanToma   37   1 Reply
6 years ago
Higher temperatures are used to temper white and milk chocolate than for dark chocolate. (True or false?)
Higher temperatures are used to temper white and milk chocolate than for dark chocolate. (True or false?)
Higher temperatures are used to temper white and milk chocolate than for dark chocolate.
a. True

b. False
SinanToma   54   1 Reply
6 years ago
Chocolate nibs are roasted and crushed to make chocolate liquor. (True or false?)
Chocolate nibs are roasted and crushed to make chocolate liquor. (True or false?)
Chocolate nibs are roasted and crushed to make chocolate liquor.
a. True

b. False
XtremeOc   55   1 Reply
6 years ago
The main difference between dough and batter is gluten development. (True or false?)
The main difference between dough and batter is gluten development. (True or false?)
The main difference between dough and batter is gluten development.
a. True

b. False
Lothy   56   1 Reply
6 years ago
Arrowroot is the best starch to use when a long buffet-table life for a sauce is required. (True or false?)
Arrowroot is the best starch to use when a long buffet-table life for a sauce is required. (True or false?)
Arrowroot is the best starch to use when a long buffet-table life for a sauce is required.
a. True

b. False
Lothy   56   1 Reply
6 years ago
Milk chocolate can be substituted for dark chocolate in recipes. (True or false?)
Milk chocolate can be substituted for dark chocolate in recipes. (True or false?)
Milk chocolate can be substituted for dark chocolate in recipes.
a. True

b. False
XtremeOc   54   1 Reply
6 years ago
Folding refers to gently incorporating ingredients, usually with a rubber spatula. (True or false?)
Folding refers to gently incorporating ingredients, usually with a rubber spatula. (True or false?)
Folding refers to gently incorporating ingredients, usually with a rubber spatula.
a. True

b. False
XtremeOc   42   1 Reply
6 years ago
Liquor is the same as liqueur. (True or false?)
Liquor is the same as liqueur. (True or false?)
Liquor is the same as liqueur.
a. True

b. False
UnlceTony   24   1 Reply
6 years ago
Walnuts are a true nut. (True or false?)
Walnuts are a true nut. (True or false?)
Walnuts are a true nut.
a. True

b. False
UnlceTony   20   1 Reply
6 years ago
Flour can be stored in the freezer to prevent rancidity. (True or false?)
Flour can be stored in the freezer to prevent rancidity. (True or false?)
Flour can be stored in the freezer to prevent rancidity.
a. True

b. False
godzirrraaaaa   27   1 Reply
6 years ago
Buckwheat flour contains gluten-forming proteins. (True or false?)
Buckwheat flour contains gluten-forming proteins. (True or false?)
Buckwheat flour contains gluten-forming proteins.
a. True

b. False
godzirrraaaaa   43   1 Reply
6 years ago
A strong network of gluten proteins is created when dough is kneaded. (True or false?)
A strong network of gluten proteins is created when dough is kneaded. (True or false?)
A strong network of gluten proteins is created when dough is kneaded.
a. True

b. False
SinanToma   59   1 Reply
6 years ago
The stronger the flour, the more gluten-forming potential it has. (True or false?)
The stronger the flour, the more gluten-forming potential it has. (True or false?)
The stronger the flour, the more gluten-forming potential it has.
a. True

b. False
XtremeOc   51   1 Reply
6 years ago
Starches gelatinize at temperatures above 60°C (140°F). (True or false?)
Starches gelatinize at temperatures above 60°C (140°F). (True or false?)
Starches gelatinize at temperatures above 60°C (140°F).
a. True

b. False
Lothy   23   1 Reply
6 years ago
All-purpose flour contains bran and germ. (True or false?)
All-purpose flour contains bran and germ. (True or false?)
All-purpose flour contains bran and germ.
a. True

b. False
XtremeOc   53   1 Reply
6 years ago
Brown sugar is a combination of molasses and refined sugar. (True or false?)
Brown sugar is a combination of molasses and refined sugar. (True or false?)
Brown sugar is a combination of molasses and refined sugar.
a. True

b. False
SinanToma   92   1 Reply
6 years ago
Unsweetened chocolate and bittersweet chocolate refer to the same product. (True or false?)
Unsweetened chocolate and bittersweet chocolate refer to the same product. (True or false?)
Unsweetened chocolate and bittersweet chocolate refer to the same product.
a. True

b. False
XtremeOc   52   1 Reply
6 years ago
Rye flour does not contain proteins that produce gluten. (True or false?)
Rye flour does not contain proteins that produce gluten. (True or false?)
Rye flour does not contain proteins that produce gluten.
a. True

b. False
XtremeOc   43   1 Reply
6 years ago
One of the functions of fats is to give structure to baked goods. (True or false?)
One of the functions of fats is to give structure to baked goods. (True or false?)
One of the functions of fats is to give structure to baked goods.
a. True

b. False
XtremeOc   45   1 Reply
6 years ago
Carrageenan is a type of:a. sea lettuceb. vegetable gumc. gelland. algae
Carrageenan is a type of:a. sea lettuceb. vegetable gumc. gelland. algae
Carrageenan is a type of:
a. sea lettuce
b. vegetable gum
c. gellan
d. algae
XtremeOc   27   1 Reply
6 years ago
Which product is produced by bacteria in a fermentation process?
Which product is produced by bacteria in a fermentation process?
Which product is produced by bacteria in a fermentation process?
a. locust bean gum
b. gum Arabic
c. guar gum
d. xanthan gum
Lothy   49   1 Reply
6 years ago
Iota carrageenan requires ___________ to gel.
Iota carrageenan requires ___________ to gel.
Iota carrageenan requires ___________ to gel.
a. sugar
b. calcium
c. heat
d. citrus juice
SinanToma   21   1 Reply
6 years ago
Agar gel liquefies at:a. 75°Cb. 80°Cc. 85°Cd. 90°C
Agar gel liquefies at:a. 75°Cb. 80°Cc. 85°Cd. 90°C
Agar gel liquefies at:
a. 75°C
b. 80°C
c. 85°C
d. 90°C
godzirrraaaaa   73   1 Reply
6 years ago
Which type of sugar will not caramelize?
Which type of sugar will not caramelize?
Which type of sugar will not caramelize?
a. beet sugar
b. grape sugar
c. Isomalt
d. dextrose
SinanToma   42   1 Reply
6 years ago
Carrageenan is also known as:a. Irish mossb. red tidec. dulced. agar
Carrageenan is also known as:a. Irish mossb. red tidec. dulced. agar
Carrageenan is also known as:
a. Irish moss
b. red tide
c. dulce
d. agar
godzirrraaaaa   34   1 Reply
6 years ago
When using agar agar in a recipe:a. use more than gelatinb. use less than gelatinc. do not ...
When using agar agar in a recipe:a. use more than gelatinb. use less than gelatinc. do not ...
When using agar agar in a recipe:
a. use more than gelatin
b. use less than gelatin
c. do not substitute
d. do not serve to vegans
XtremeOc   107   1 Reply
6 years ago
A concentration of 28–30° Baumé describes:a. light syrupb. heavy syrupc. caramelized sugard. ...
A concentration of 28–30° Baumé describes:a. light syrupb. heavy syrupc. caramelized sugard. ...
A concentration of 28–30° Baumé describes:
a. light syrup
b. heavy syrup
c. caramelized sugar
d. maple syrup
XtremeOc   60   1 Reply
6 years ago
The Baumé hydrometer measures the:a. amount of water in a mixtureb. sugar density in a liquidc. ...
The Baumé hydrometer measures the:a. amount of water in a mixtureb. sugar density in a liquidc. ...
The Baumé hydrometer measures the:
a. amount of water in a mixture
b. sugar density in a liquid
c. degree of caramelization
d. humidity in the air
XtremeOc   45   1 Reply
6 years ago
Which type of molasses has the strongest flavour?
Which type of molasses has the strongest flavour?
Which type of molasses has the strongest flavour?
a. sulphured
b. unsulphured
c. blackstrap
d. sorghum
UnlceTony   31   1 Reply
6 years ago
To maintain a softer texture in cookies, use:a. corn syrupb. honeyc. demerarad. sucrose
To maintain a softer texture in cookies, use:a. corn syrupb. honeyc. demerarad. sucrose
To maintain a softer texture in cookies, use:
a. corn syrup
b. honey
c. demerara
d. sucrose
SinanToma   42   1 Reply
6 years ago
The most flavourful rye flour is:a. whiteb. mediumc. darkd. pumpernickel
The most flavourful rye flour is:a. whiteb. mediumc. darkd. pumpernickel
The most flavourful rye flour is:
a. white
b. medium
c. dark
d. pumpernickel
godzirrraaaaa   20   1 Reply
6 years ago
To increase the protein content of flour to produce bagels, which type of flour can be added to the ...
To increase the protein content of flour to produce bagels, which type of flour can be added to the ...
To increase the protein content of flour to produce bagels, which type of flour can be added to the mix?
a. patent
b. clear
c. vital wheat gluten
d. all purpose
SinanToma   88   1 Reply
6 years ago
Which two flours have similar protein content?
Which two flours have similar protein content?
Which two flours have similar protein content?
a. vital and straight
b. vital and patent
c. bread and all-purpose
d. cake and pastry
SinanToma   87   1 Reply
6 years ago
The process in which yeast converts sugar to alcohol and carbon dioxide is:a. gelatinizationb. ...
The process in which yeast converts sugar to alcohol and carbon dioxide is:a. gelatinizationb. ...
The process in which yeast converts sugar to alcohol and carbon dioxide is:
a. gelatinization
b. fermentation
c. blooming
d. retrogradation
SinanToma   61   1 Reply
6 years ago
Cocoa powder that has been treated with an alkalized solution to raise its pH level is called:a. ...
Cocoa powder that has been treated with an alkalized solution to raise its pH level is called:a. ...
Cocoa powder that has been treated with an alkalized solution to raise its pH level is called:
a. Swiss
b. mild
c. strong
d. Dutch
XtremeOc   41   1 Reply
6 years ago
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