Gluten/Flour Review
Authored by Katie Meyer
Other
9th Grade
Used 4+ times
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Flour was first discovered ________ many years ago in Israel and Jordan.
10,000
100,000
100
10
2.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Gluten develops when...
Stress is applied to the proteins
Wheat and water mix
Sugars are dissolved in water
Both a and b
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which product do we want the most gluten to form in?
Pizza dough
Cupcakes
Scones
Muffins
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why do you fold-in additional ingredients to recipe, instead of stirring?
To create a cake-like texture
To prevent additional gluten formation
To make sweeter
You do not fold-in anything
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following flours has the lowest protein content?
Cake
Whole-wheat
All-purpose
6.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
If the muffin is understirred, the product is...
Dense
Fluffy
Tunnelled
Cake like
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How is flour made typically?
Grinding a grain, typically wheat
Grinding sugarcane
Grinding molasses and drying
At a factory by using polymers
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