Food for Today ©2010

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Practice Quizzes

1
Which of the following flours has the most protein?
A)All-purpose
B)Cake
C)Gluten
D)Whole-wheat
2
Whole-grain should be store
A)in a tightly covered container in the refrigerator.
B)in a tightly covered container in a dry place.
C)in a tightly covered container on the kitchen counter.
D)in the original bag in a dry place.
3
Which leavening agent does not release carbon dioxide gas?
A)Baking Soda
B)Steam
C)Baking Powder
D)Yeast
4
Which of the following statements is not true about fats' effect on baked goods?
A)Fats act as a leaving agent.
B)Fats add richness and flavor.
C)Fats help crusts brown.
D)Fats create tender textures.
5
Which leavening agent is found in the refrigerated section of food stores?
A)Baking Soda
B)Active Dry Yeast
C)Baking Powder
D)Compressed Yeast
6
The longer you mix a dough or batter, the ____ gluten becomes.
A)weaker
B)stronger
C)more favorable
D)more absorbent
7
The ratio of liquid to flour in a ____ is nearly one to one.
A)stiff dough
B)soft dough
C)pour batter
D)drop batter
8
Which of the following should you not use as a substitute for butter when baking?
A)Lard
B)Vegetable Oil
C)Margarine
D)Vegetable Shortening
9
You can test yeast by _____ it.
A)kneading
B)heating
C)proofing
D)cooling
10
Most recipes assume the use of ____ pans.
A)glass
B)shiny metal
C)dark metal
D)cast iron
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