Quantcast Assignment Questions - 14164_370

Click Here to
Order this information in Print

Click Here to
Order this information on CD-ROM

Click Here to
Download this information in PDF Format

 

Click here to make tpub.com your Home Page

Page Title: Assignment Questions
Back | Up | Next

Click here for a printable version

Google


Web
www.tpub.com

Home

   
Information Categories
.... Administration
Advancement
Aerographer
Automotive
Aviation
Combat
Construction
Diving
Draftsman
Engineering
Electronics
Food and Cooking
Math
Medical
Music
Nuclear Fundamentals
Photography
Religion
USMC
   
Products
  Educational CD-ROM's
Printed Manuals
Downloadable Books

   


 

Share on Google+Share on FacebookShare on LinkedInShare on TwitterShare on DiggShare on Stumble Upon
Back
Assignment Questions - 14164_369
Up
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Next
Assignment Questions - 14164_371
ASSIGNMENT  6 Textbook  Assignment: “Breads  and  Desserts,”   chapter 8, pages 8-1 through 8–27. 6-1. 6-2. 6-3. 6-4. 6-5. When  preparing  cakes,  cookies, quick  breads,  pastries,  and  pies, you should use what type of flour? 1. Hard  wheat 2. Soft  wheat 3. General-purpose 4. Whole  wheat General-purpose  flour  contains  more protein than bread flour. 1. True 2. False When combined with water, what food component(s)  of  wheat  flour  form(s) gluten? 1. Bran 2. Proteins 3. Carbohydrates 4. Minerals What food component(s) of wheat flour  is/are  responsible  for absorbing  water  and  giving  bulk  to dough? 1. 2. 3. 4. For are 1. 2. 3. 4. Enzymes Bran Proteins Carbohydrates which  of  the  following  reasons some  types  of  flour  enriched? To increase storage life of the flour To  increase  the  dough’s expansion  qualities To replace the food value lost in milling To  produce  fermentation properties  needed  in  baking 6-6. Which  of  the  following  components of flour is the enzyme that is responsible  for  converting  starch into  sugar? 1. Diastase 2. Protease 3. Gliadin 4. Glutenin 6-7. Gluten  is  capable  of  absorbing  what percentage of its own weight in water? 1. 50 2. 75 3. 100 4. 200 6–8. When you are making bread, the use of too much salt will produce which of  the  following  results? 1. Accelerated   fermentation 2. Retarded  fermentation 3. A  heavy  baked  product 4. A  coarse  baked  product 6-9. When you use a liquid shortening to prepare  a  dough  product,  which  of the following criteria must be met? 1. The shortening must be an emulsifier  type 2. The shortening must be hydrogenated 3. The  liquid  shortening  must  be salad oil 4. The dough must be well formed before the oil is added 42

Privacy Statement - Press Release - Copyright Information. - Contact Us - Support Integrated Publishing

Integrated Publishing, Inc.
6230 Stone Rd, Unit Q Port Richey, FL 34668

Phone For Parts Inquiries: (727) 493-0744
Google +