Bob Jhkjhsa
New member
1.) Bread becomes stale more quickly in ______________.
a breadbox
cool temperatures
a freezer
room temperature
2.) Bread dates back to the __________________ period.
Mesolithic
Paleolithic
Neolithic
Tectonic
3.) The earliest archaeological evidence of leavening dates from ancient _____________.
Egypt
Spain
Mexico
Canada
4.) Otto Frederick Rohwedder is known as the father of __________.
bread
carrot cake
sliced bread
dinner rolls
5.) Spelt bread is consumed in __________.
Germany
France
England
Turkey
6.) Professional bakers measure ingredients by _______________.
volume
weight
mass
cups
7.) ________________ is the process of adding gas to a dough before baking to produce a lighter bread.
Gassing
Leavening
Enriching
Rolling
8.) "Bread" was used as a euphemism for money in the 1960s by the ______________ community.
hippie
yuppe
Black Panther
young
9.) Graham flour is made by grinding wheat with the exception of the ____________.
germ
embryo
blossom
grain
10.) _____________ fermentation takes place in bread making.
Alcoholic
Acetic
Lactic
Chemical
11.) When milk sours, it has undergone _________ fermentation.
alcoholic
lactic
acetic
chemical
12.) When milk is used for bread dough it should be ___________.
frozen
mixed with sugar
scalded
thickened
13.) _____________ hardens and enables a loaf of bread to retain its shape.
Gluten
Wheat
Yeast
Salt
14.) As molds grow, they form ___________.
spores
yeast
acid
phosphorus
15.) When butter and sugar are mixed together before the rest of the remaining ingredients, this is considered the _____________.
melt-and-mix method
creaming method
all-in-together method
spong making method
16.) When dry ingredients are mixed together and melted butter is subsequently added to complete the mixture, this is considered the _________________.
melt-and-mix method
creaming method
all-in-together method
spong making method
17.) When dry ingredients and shortening are placed in a food processor and liquid is added gradually, this is considered the __________________.
melt-and-mix method
creaming method
all-in-together method
sponge making method
18.) If a cake is made with granulated sugar makes a ________________ cake.
dense
sticky
spongy
hard
19.) It is undesirable to grease a pan with butter because it _____________.
melts
burns
churns
makes the cake slip out
20.) Another name for fondant icing is ________________.
sugarpaste
almond paste
royal icing
buttercream
a breadbox
cool temperatures
a freezer
room temperature
2.) Bread dates back to the __________________ period.
Mesolithic
Paleolithic
Neolithic
Tectonic
3.) The earliest archaeological evidence of leavening dates from ancient _____________.
Egypt
Spain
Mexico
Canada
4.) Otto Frederick Rohwedder is known as the father of __________.
bread
carrot cake
sliced bread
dinner rolls
5.) Spelt bread is consumed in __________.
Germany
France
England
Turkey
6.) Professional bakers measure ingredients by _______________.
volume
weight
mass
cups
7.) ________________ is the process of adding gas to a dough before baking to produce a lighter bread.
Gassing
Leavening
Enriching
Rolling
8.) "Bread" was used as a euphemism for money in the 1960s by the ______________ community.
hippie
yuppe
Black Panther
young
9.) Graham flour is made by grinding wheat with the exception of the ____________.
germ
embryo
blossom
grain
10.) _____________ fermentation takes place in bread making.
Alcoholic
Acetic
Lactic
Chemical
11.) When milk sours, it has undergone _________ fermentation.
alcoholic
lactic
acetic
chemical
12.) When milk is used for bread dough it should be ___________.
frozen
mixed with sugar
scalded
thickened
13.) _____________ hardens and enables a loaf of bread to retain its shape.
Gluten
Wheat
Yeast
Salt
14.) As molds grow, they form ___________.
spores
yeast
acid
phosphorus
15.) When butter and sugar are mixed together before the rest of the remaining ingredients, this is considered the _____________.
melt-and-mix method
creaming method
all-in-together method
spong making method
16.) When dry ingredients are mixed together and melted butter is subsequently added to complete the mixture, this is considered the _________________.
melt-and-mix method
creaming method
all-in-together method
spong making method
17.) When dry ingredients and shortening are placed in a food processor and liquid is added gradually, this is considered the __________________.
melt-and-mix method
creaming method
all-in-together method
sponge making method
18.) If a cake is made with granulated sugar makes a ________________ cake.
dense
sticky
spongy
hard
19.) It is undesirable to grease a pan with butter because it _____________.
melts
burns
churns
makes the cake slip out
20.) Another name for fondant icing is ________________.
sugarpaste
almond paste
royal icing
buttercream