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Questions and Answers
What is the fat extracted from chocolate liquor?
What is the fat extracted from chocolate liquor?
- Lard
- Cocoa butter (correct)
- Butter
- Shortening
What is used to thicken various sweet and savory preparations?
What is used to thicken various sweet and savory preparations?
- Bread flour
- All-purpose flour
- Cake flour
- Cornstarch (correct)
Which type of sugar has larger crystals than granulated sugar?
Which type of sugar has larger crystals than granulated sugar?
- Powdered sugar
- Turbinado sugar (correct)
- Caster sugar
- Demerara sugar
What is the liquid that remains after butter is churned?
What is the liquid that remains after butter is churned?
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Which is a blend of hard and soft wheat?
Which is a blend of hard and soft wheat?
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Study Notes
Cocoa Butter and Sugar
- Cocoa butter is the fat extracted from chocolate liquor.
- Pectin is used to thicken various sweet and savory preparations.
Sugar Types
- Coarse sugar has larger crystals than granulated sugar.
Dairy
- Buttermilk is the liquid that remains after butter is churned.
Wheat
- All-purpose flour is a blend of hard and soft wheat.
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Description
Test your knowledge of bakeshop ingredients with this word scramble quiz. Unscramble the letters to reveal common baking ingredients and see how many you can correctly identify.
