088/21

. Which of the following leavening agents need an acid to activate ?
A) Yeast B) Baking powder
C) Baking soda D) Air

. What is the function of sugar in baked foods ?
A) Increase keeping quality, moisten

B) To provide structure

C) To tenderize

D) To increase moisture

. Which of the following flour has more gluten content ?
A) All purpose flour B) White flour
C) Cake flour D) Biscuit flour

. Which leavening agent is a combination of baking soda and cream of tartar ?
A) Baking powder B) Eggs
C) All purpose flour D) Fat

. The correct statement among the following is
A) Yeast and eggs together contribute to texture in baked products
B) Eggs help in imparting moistness to baked products
C) Eggs serve as food for the yeast
D) Eggs function as emulsifiers, add color and flavour in baked products

. Which of the following statements are correct about role of water ?
A) Water helps in gluten formation
B) Water promotes browning
C) It dissolves and activates leavening agents
D) Water contributes to emulsification

. Why is a shortening used in baking ?
A) To shorten gluten strands in wheat B) To dissolve yeast
C) To tenderize gluten strands D) To improve texture and colour

. The baking ingredient that allows the dough to rise is called
A) Shortening B) Yeast
C) Leavening D) Sodium chloride

-3-