Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter...
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Transcript of Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter...
![Page 1: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/1.jpg)
Flour Mixtures Review
Question and Answer Samples and Techniques
![Page 2: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/2.jpg)
TRUE or FALSE?TRUE or FALSE?
Scones are classified as a pour batter (thin batter).
It is classified as a drop or thick batter.
![Page 3: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/3.jpg)
TRUE or FALSE?TRUE or FALSE?
The main function of salt is to enhance the flavours of other ingredients
![Page 4: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/4.jpg)
What is gluten?
Elastic like protein found in wheat flour
![Page 5: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/5.jpg)
What is the difference between a quickbread and a regular bread?
Quickbread doesn’t use yeast.
![Page 6: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/6.jpg)
What are the two main methods of testing for “doneness” with muffins:
1. Insert toothpick into the center and product comes
out clean
2. When product is touched with a forefinger it should feel firm and spring back
![Page 7: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/7.jpg)
Whole Wheat Flour
Cake Flour
Rice Flour
Bread flour
All purpose flour
Most commonly used flour
Good substitute for wheat flour
Contains all 3 components of the cereal grain
Low protein flour, with fine texture
High protein flour intended for bread
Match up the different types of flours:
![Page 8: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/8.jpg)
What is the main function of fat?
Tenderizes product by interfering with gluten development
![Page 9: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/9.jpg)
The Muffin batter should have this appearance before placing into pans.
Lumpy
![Page 10: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/10.jpg)
A.
B.
C.
D.
E.
Which one of these is not a characteristic of scones?
Flat tops with straight sides
Golden brown on top
Delicate flavour
Crisp, tender crust
None of the above
![Page 11: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/11.jpg)
A.
B.
C.
D.
E.
Which one of these is not a leavener?
Baking powder
Baking soda
acids
yeast
None of the above
![Page 12: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/12.jpg)
Below match the ingredient to its main function:
Flour
Sugar
Eggs
Salt
Liquid
Develop gluten
Binds ingredients
structure
carmelization
Enhance other flavours
![Page 13: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/13.jpg)
What are the 3 main methods to prepare Quickbreads?
Muffin MethodBiscuit Method
Cooke/Cake Method
![Page 14: Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.](https://reader036.fdocuments.in/reader036/viewer/2022072010/56649dad5503460f94a9c87c/html5/thumbnails/14.jpg)
What are the 3 main methods used to prepare quickbreads?
Muffin Biscuit Cake