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food prep 2 Test

Enter the letter for the matching Answer
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1.
This type of flour must be used with wheat flour because it lacks sufficent gluten.
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2.
contaminents
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3.
flour used predominatly for macaroni/pasta products
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4.
intentional additives
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5.
If you use this type of flour you should reduce the salt and baking powder in the recipe.
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6.
Light kneading of rolled baking powder biscuits is usually desirable because it
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7.
an example of quickbreak
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8.
type of flour usually used in making baking powder biscuits
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9.
At the federal level, the regulation of red meats, poultry, and eggs is the responsibility of the
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10.
major difference between quick breads and yeast breads
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11.
3 mandatory standards when shipping products
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12.
irradiation
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13.
Air tunnels in quick breads are a result of
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14.
What is an important role for salt in the making of yeast bread?
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15.
incidental additives
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16.
what is proofing?
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17.
major role of sugar in making yeast bread
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18.
The Delaney Clause
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19.
example of using air as a leavening agent
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20.
What government department or administration requires seafood processors to have HACCP plans and inspects plants for compliance?
A.
substances that become part of the food unintentionally and indirectly (mercury in fish and aflatoxin in corn)
B.
uses gamma or electron ionizing radiation to destroy bacteria and other pathogens that can cause spoilage and disease
C.
egg white foams in angel food cake
D.
disallows any food additive that is found to induce cancer
E.
helps distribute ingredients
F.
self-rising
G.
all purpose
H.
aid in controlling yeast fermentation
I.
overmixing the batter
J.
the leavening agent used
K.
cranberry nut bread
L.
last rising of shaped bread dough
M.
durum
N.
provide food for yeast
O.
standards of identity, standard of minimum quality, standards of fill of container
P.
substances that are purposefully and directly put into foods (sugar, salt)
Q.
The Food and Drug Administration
R.
unavoidable- hairs, feathers, urine, rat hair
S.
rye
T.
U.S. Department of Agriculture
Type the Answer that corresponds to the displayed Question.
incorrect
21.
Popovers and cream puffs are leavened primarily by
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22.
The optimal number of strokes to be used when combining wet and dry ingredients in a quick bread
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23.
Which method of mixing a quick bread includes cutting fat into dry ingredients?
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24.
The temperature of water used to hydrate yeast should be between
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25.
When muffin batter is properly mixed, it appears....
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26.
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.
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27.
organic seal may be used on foods that are how much organic?
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28.
What market regulation establishes what a given food must contain to use a specified name such as mayonnaise
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29.
When a new food legislation is proposed, consumers can educate themselves concerning the new law and comment on its effects through
Type the Question that corresponds to the displayed Answer.
incorrect
30.
a complex of water and protein developed by manipulating (kneading and stirring) batters and doughs.

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Created by: fishindawata