Name: ________________________________________ Section:________________________________

Baking Ingredients:
A. Multiple Choice. Read each item carefully and choose the letter of the best answer from the choices below.
1. It is a powdery substance produced by finely grinding through a process called milling.
A. Flour B.Gluten C. Sugar
2. This is the most common type used in bread making because of its high protein content which
makes available a larger amount of gluten for bread structure.
A. All-Purpose Flour B.Gluten C.Wheat Flour
3. This is also known as general flour.It is used for almost all cooking purposes.This multi-purpose
flour,produced from a blend of hard and soft wheat,can be used for bread ans pastries but
contains less protein and gluten than unbleached flours made for bread making.
A. All-Purpose Flour B. Gluten C. Wheat Flour
4. This is also known as soft flour.It is made from soft-ground wheat.It is highly refined,velvety,and
has smooth feel and very silky to touch.It is used for making cakes,cookies,pastries and other
products like noodles.
A. Cake flour B.Pastry Flour C. Whole-wheat flour
5. This is a white colored flour and especially used for commercial pies and cookies.
A. Cake Flour B. Pastry Flour C. Whole-Wheat Flour
6. This is made from the complete wheat kernel.It makes a fuller flavored,nutritious but denser
load than all-purpose flour.
A. Cake Flour B. Pastry Flour C. Whole-Wheat Flour
7. This is also referred to as bread flour.It is milled from hard wheat and has a higher proportion of
gluten than all-purpose flour.It ensures an elastic dough and lighter loaf.
A. Unbleached Flour B. Granary Flour C. Brown Sugar
8. This is a combination of whole wheat,white,and rye flours mixed with soft malted grains.It
makes a textured loaf with a nutty,naturally sweet flavor.It is found in specialty shops.
A. Unbleached Flour B. Granary Flour C. Brown Flour
9. This coarse, gritty flour is milled from the endosperm of durum wheat,which is one of the
hardest varieties of wheat .It is used in combination with all-purpose flour for making bread.
A. Coarse semolina flour B. Brown Flour C . Granary Flour
10. This flour contains most of the wheat grains but has some of the bran removed.It produces a
lighter loaf that other wheat flour.
A. Coarse semolina B. Brown Flour C. Granary Flour
11. This is a sweet ,soluble,crystalline,and organic compound classified as carbohydrate.
A. Sugar B. Flour C. Yeast
12. This is also known as refined sugar or table sugar ,processed from sugar cane or sugar beets
syrup.It comes in fine ,white grannules,and used to sweeten drinks and other foods.
A. Granulated Sugar B. Confectioner’s Sugar C. Brown Sugar
13. This is used in icings.It contains about 3% of cornstarch which retards lumping or crystallization.It
considered as the finest,smoothest,and whitest sugar used for frosting,candies or dusting for baked
products.
A. Granulated Sugar B. Confectioner’s Sugar C. Brown Sugar
14. This is a kind of sugar that has not been completely purified .It contains some caramel,mineral
matter,moisture,and molasses.It is used in products where the flavor and color of the brown sugar are
desired.
 A. Granulated Sugar B. Confectioner’s Sugar C. Brown Sugar
15. This is a gas added or produced during the mixing or heating of batter or cause dough to rise by
creating bubbles expand the gluten strands in the dough.
A. Leavening Agent B. Eggs C. Sugar
16. This is the most commonly used leavening in bread making .It is a living organism that converts the
natural sugars in flour to gases.
A. Yeast B. Sugar C. Salt
17. This is available from the bakery section of the most supermarkets.It should be used within 1-2 days
of purchase,to ensure its freshness.Disolve it in lukewarm water before adding to the flour.
A. Cake Yeast B.Dry and instant Yeast C.Baking Soda
18. This more concentrated and long lasting:it must be used before the expiration date.
A. Cake Yeast B.Dry and instant Yeast C.Baking Soda
19. A tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough.
A. Gluten B. Yeast C. Wheat
20. A cereal grain that yields a fine white flour used chiefly in breads,baked goods and pastas and is
important in animal feeds.
A. Gluten B. Yeast C. Wheat
21. A small particle of bread,cake,and others that has broken off.
A. Crumb B. Yeast C. Wheat
22. This is used in bread making .Peanut,corn and soybean oil are the common sources of this type of
shortening,other than palm and coconut oil.
A. Butter B. Lard C.Vegetable Oil
23. This provides a pleasing flavor in pastries and pies because it makes them flaky and tender.
A. Butter B. Lard C.Vegetable Oil

II.

EGGS

Eggs are an essential and costly ingredients of baked products. Choose fresh eggs with undamaged shells
for enriched dough. Eggs have various roles in baking. Write T if the state is correct and F if the
statement is wrong about various roles of eggs in the baking.

______1.They enrich the flavor of dough.

______2. They are used as leavening agent.The air bubbles produced by eggs make the egg foam stable
and set to firm structure during baking fats and give sweet taste to baked products.
______3. They contribute a lot to the value of baked products.
______4. They give flavor and aroma to baked products.
______5. They provide high nutritional value.
______6. They give yellow color to dough and other baked products because of its yolk.
______7. They help keep the freshness of baked products because of their moisture content.