WHAT IS SUCROSE COMMONLY CALLED?, GLUCOSE, HONEY, SUGAR, SYRUP, WHERE DOES SUCROSE COME FROM?, MILK AND EGGS, SUGAR CANE AND SUGAR BEET, CORN AND RICE, POTATOES, WHAT IS ICING SUGAR?, BROWN SUGAR, SUGAR CUBES, VERY FINELY GROUND SUGAR, RAW CANE SUGAR, WHAT DOES SUCROSE DO IN COOKING?, PREVENTS FERMENTATION, ADDS SALTINESS, SWEETENS AND GIVES COLOUR, THICKENS LIQUIDS, WHAT IS THE ORIGIN OF GLUCOSE?, MILK, FLOWERS, POTATO OR CORNSTARCH, WHEAT, WHAT IS THE APPEARANCE OF GLUCOSE?, WHITE POWDER, CLEAR, THICK SYRUP, BROWN CRYSTALS, SOLID FAT, WHY IS GLUCOSE MIXED WITH SUCROSE?, A) TO ADD COLOUR, B) TO MAKE FOOD SALTY, C) TO PREVENT CRYSTALLIZATION, D) TO DRY MIXTURES, WHERE IS GLUCOSE COMMONLY USED?, A) BREAD ONLY, B) CARAMEL AND ICE CREAM, C) FRIED FOODS, D) MEAT DISHES, WHO PRODUCES HONEY?, A) PLANTS, B) COWS, C) BEES, D) YEAST, WHAT HAPPENS TO HONEY OVER TIME?, A) IT EVAPORATES, B) IT ALWAYS STAYS LIQUID, C) IT SOLIDIFIES, D) IT TURNS WHITE, COMPARED TO SUCROSE, HONEY IS:, A) LESS SWEET, B) NOT SWEET, C) SWEETER, D) BITTER, WHAT IS HONEY USED FOR?, A) PASTA, B) GINGERBREAD AND SWEETS, C) BREAD DOUGH ONLY, D) FRIED FOODS, HOW IS FLOUR OBTAINED?, A) BY FERMENTATION, B) BY GRINDING WHEAT, C) BY BOILING RICE, D) BY DRYING MILK, WHAT SUBSTANCE GIVES DOUGH ELASTICITY?, A) SUGAR, B) FAT, C) GLUTEN, D) SALT, WHICH FLOUR IS LOW IN GLUTEN?, A) WHEAT FLOUR, B) CORN FLOUR, C) BOTH B AND D, D) RYE FLOUR, WHAT IS WHEAT FLOUR MAINLY USED FOR?, A) ICE CREAM, B) BREAD AND DOUGH, C) FRYING, D) DRINKS, WHAT DOES WHIPPED EGG WHITE DO?, A) ADDS COLOUR, B) LIGHTENS MIXTURES, C) SWEETENS RECIPES, D) DRIES DOUGH, WHICH PART ADDS COLOUR AND CREAMINESS?, A) EGG WHITE, B) WHOLE EGG, C) SHELL, D) EGG YOLK, WHAT IS THE FUNCTION OF WHOLE EGG?, A) MAKES MIXTURES SOUR, B) SEPARATES INGREDIENTS, C) BINDS INGREDIENTS, D) PREVENTS COOKING, EGG PRODUCTS CAN BE SOLD AS:, A) ONLY FRESH, B) ONLY LIQUID, C) ONLY POWDERED, D) WHOLE, LIQUID OR POWDERED, WHAT TYPE OF MILK IS USUALLY USED IN BAKING?, A) GOAT’S MILK, B) SHEEP’S MILK, C) COW’S MILK, D) PLANT MILK, WHAT DOES MILK DO TO RECIPES?, A) MAKES THEM BITTER, B) SWEETENS AND ENHANCES FLAVOUR, C) DRIES MIXTURES, D) ADDS SALT, MILK HELPS STARCHES TO:, A) DRY, B) SHRINK, C) GELATINIZE, D) BURN, WHAT ROLE DOES MILK HAVE IN RECIPES?, A) COLORING AGENT, B) STABILIZING AGENT, C) PRESERVATIVE ONLY, D) LEAVENING AGENT, WHICH SUGAR IN MILK ACTIVATES FERMENTATION?, A) GLUCOSE, B) SUCROSE, C) FRUCTOSE, D) LACTOSE

Patry - Basic Ingredients

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