Which of the following is an adjustment that can be made when modifying recipes baked at high ...

Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes?
 a. use more leavening
  b. use less fat and sugar
  c. add less flour and liquid
  d. bake at lower temperatures

Q. 2

Flour mixtures are either doughs or batters, depending on
 a. their flour-to-liquid ratios.
  b. their sugar-to-fat ratios.
  b. whether they contain a chemical or biological leavening agent.
  c. whether they rely on air or steam as a leavening agent.

Q. 3

The primary difference between a batter and a dough is that a batter is
 a. dry enough to be handled on a board.
  b. stiff enough to hold a wooden spoon in the middle.
  c. not dry enough to be handled and kneaded.
  d. any product made from flour and water with eggs added.
  e. leavened with yeast.

Q. 4

In a flour mixture, sugar
 a. gelatinizes starch and serves as a solvent for dry ingredients.
  b. hydrates flour, increases volume, and contributes to crumb and texture.
  c. firms dough.
  d. increases volume, adds moistness, and improves color.

Q. 5

In a flour mixture, which of the following ingredients tenderizes, increases volume, contributes to structure and flakiness, and increases resistance to staling of baked goods?
 a. milk
  b. sugar
  c. liquid
  d. eggs
  e. fat

Q. 6

In flour mixtures,
 a. starch strengthens the mixture through gelatinization and adds texture to the mix.
  b. gluten proteins soften the flour mixture when combined with liquid.
  c. dextrin, malt, and glucose slow down fermentation.
  d. all of the above answers are correct
  e. none of the above answers is correct

Q. 7

In a flour mixture, which of the following ingredients adds flavor; firms dough; improves volume, texture, and crumb; and increases shelf-life?
 a. salt
  b. sugar
  c. fat
  d. eggs
  e. liquid