Flour Mixtures Review

Question and Answer Samples and Techniques

TRUE or FALSE?TRUE or FALSE?

Scones are classified as a pour batter (thin batter).

It is classified as a drop or thick batter.

TRUE or FALSE?TRUE or FALSE?

The main function of salt is to enhance the flavours of other ingredients

What is gluten?

Elastic like protein found in wheat flour

What is the difference between a quickbread and a regular bread?

Quickbread doesn’t use yeast.

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

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:

What is the main function of fat?

Tenderizes product by interfering with gluten development

The Muffin batter should have this appearance before placing into pans.

Lumpy

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

A.

B.

C.

D.

E.

Which one of these is not a leavener?

Baking powder

Baking soda

acids

yeast

None of the above

Below match the ingredient to its main function:

Flour

Sugar

Eggs

Salt

Liquid

Develop gluten

Binds ingredients

structure

carmelization

Enhance other flavours

What are the 3 main methods to prepare Quickbreads?

Muffin MethodBiscuit Method

Cooke/Cake Method

What are the 3 main methods used to prepare quickbreads?

Muffin Biscuit Cake