1) Which grain is most commonly used for bread making in the UK? a) Rye b) Wheat c) Barley 2) Which of these is not a principal ingredient in bread? a) Sugar b) Salt c) Yeast 3) Which part of the grain is not removed when making white flour? a) Bran b) Germ c) Endosperm 4) Which of the following is the most commonly used method for bread making in the uk? a) Bulk fermentation process b) Sourdough process c) Chorleywood process 5) Which type of bread is the most popular in the UK? a) White bread b) Granary bread c) Wholemeal bread 6) Foccacia is widely consumed in which country? a) Greece b) Italy c) Germany 7) What nutrient defines how 'hard' or 'strong' flour is? a) Fibre b) Starch c) Protein 8) What type of nutrient is gluten? a) Sugar b) Starch c) Protein 9) Why is gluten important in bread making? a) It is a preservative b) It gives the dough elasticity c) It produces carbon dioxide 10) What is yeast required for? a) Fermentation b) Elasticity of dough c) Holding in gas bubbles 11) Which of these nutrients is broken down durine fermentation? a) Salt b) Starch c) Protein

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