Exam 27: Charcuterie

Baked goods will become stale because of:

What is the chemical name for the sugar most often used in the kitchen?

Flour can be stored in the freezer to prevent rancidity.

Liquor is the same as liqueur.

Unsweetened chocolate and bittersweet chocolate refer to the same product.

Gases present in the dough or batter cause items to rise during baking;these gases are _________ _________,_________,and steam.

Which of the following nuts is actually a legume?

Rye flour does not contain proteins that produce gluten.

One of the functions of fats is to give structure to baked goods.

To temper dark chocolate,melt it to:

Dutch-processed cocoa powder is:

Which of the following may act as an interferent when cooking sugar?

What is the name for flour derived from the portion of the endosperm closest to the germ?

Which of the following is a hygroscopic sweetener?

A less-expensive chocolate product made with palm kernel oil instead of cocoa butter is ____________________chocolate.

Rehydrating gelatin is called "blooming".

A mixture of flavouring oils and water is called a(n):

Brown sugar is a combination of molasses and refined sugar.

Icing sugar contains 3% cornstarch to prevent lumping.

Cocoa powder that has been treated with an alkalized solution to raise its pH level is called: