11. What important ingredients in pastries provides needed moisture to develop Gluten?
A Edible tallow C Salt B. Flour D. Water
12 Why do bakers prefer to used butter instead of other fat?
A. Emulsily easily C. Sugar B. It melts in the mouth D. It is less expensive than other f
13. What is used to strengthen gluten structure?
A. Baking ammonia C. Sugar B. Salt D. Water 14. Which means two ingredients with a pastry blender is a method of
A. Cut-in C. Sponge and dough method B. Cut and fold D. Straight dough
15. What land of mixing technique in used when a combination of two motions cutting vertically through the mixture and turning over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn?
A Cutting-in C. Folding B. Cut and fold D. Whipping
16. What mixing technique is used when rubbing two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles?
A Beating C Folding B. Creaming D. Stirring 17. Which of the following is a motor powered device used to stir and blend mixtures used in baking?
A Electric mixer C.Rubber scraper B. Rotary egg beater D. Wooden spoon
18. Which of the following tool that is flat aluminium sheet used for baking cookies? A. Baking pan C. Cookie or baking sheet B Cake pan D. Muffin pan
19. What mixer attachment is used to knead the dough?
A. Dough hook C. Paddle B. Spiral arm
D. Wire whip
20. What device is used in measuring ingredients?
A. Liquid measuring cup
C. Tablespoon B. Measuring spoon
D. Weighing scale​