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2nd test of food prep

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
        Help!  

Question
Answer
show cranberry nut bread  
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show durum  
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major role of sugar in making yeast bread   show
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show egg white foams in angel food cake  
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major difference between quick breads and yeast breads   show
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show a complex of water and protein developed by manipulating (kneading and stirring) batters and doughs.  
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show last rising of shaped bread dough  
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type of flour usually used in making baking powder biscuits   show
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show 15-20  
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show biscuit  
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show 110-115 degrees F  
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show helps distribute ingredients  
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show lumpy  
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If you use this type of flour you should reduce the salt and baking powder in the recipe.   show
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show aid in controlling yeast fermentation  
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show overmixing the batter  
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Popovers and cream puffs are leavened primarily by   show
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This type of flour must be used with wheat flour because it lacks sufficent gluten.   show
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show U.S. Department of Agriculture  
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3 mandatory standards when shipping products   show
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What market regulation establishes what a given food must contain to use a specified name such as mayonnaise   show
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An example of an incidental food additive is   show
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The Delaney Clause   show
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What government department or administration requires seafood processors to have HACCP plans and inspects plants for compliance?   show
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The term GRAS stands for   show
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irradiation   show
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intentional additives   show
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incidental additives   show
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contaminents   show
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organic seal may be used on foods that are how much organic?   show
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When a new food legislation is proposed, consumers can educate themselves concerning the new law and comment on its effects through   show
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This category of food plan allows for the purchase of some foods out of season and some foods that do not require as much preparation time.   show
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Created by: fishindawata