Type of flour having high ratio flour with treatment of chlorine gas
A. Self raising flour
B. Plain flour
C. Cake flour
D. Bread flour
ANSWER: C
Utilization of fermentation process instaed of yeast is use to prepare which type
of bread
A. White
B. Whole grain
C. Sprouted grain
D. Sourdough
ANSWER: D
Optimum range of pH for the growth of yeast in baking is
A. 4-6
B. 3-4
C. 6-8
D. 8-11
ANSWER: A
The biscuits prepared from straight forward whisked egg white with addition of
sugar followed by continous whisking untill thickened and lightened
A. Whisked biscuits
B. Creamed biscuits
C. Rubbed in biscuits
D. Cracker
ANSWER: A
What should be the approximate thickness of crackers
A. 4 mm
B. 10 mm
C. 50 mm
D. 34 mm
ANSWER: A
For biscuit preparation what should be the desired thickness of dough sheet
A. 10 mm
B. 5-6 mm
C. 1 mm
D. 3-4 mm
ANSWER: B
In which stage of mixing all the ingredients and water are mixed together to form
hard dough within 15-25 min
A. Stage 1
B. Stage 2
C. Stage 3
D. Stage 4
ANSWER: A
Spread factor is ratio of
A. Thickness and diameter
B. Volume and density
C. Spread diameter and weight
D. Moisture and flour
ANSWER: A
Standard weight of crackers should be
A. 14 g
B. 3-3.5 g
C. 10-10.5 g
D. 5-7 g
ANSWER: B
Standard moisture content of crackers should be
A. 11 percent
B. 2.5 percent
C. 6.7 percent
D. 4 percent
ANSWER: B
Which flour is also known as houseold flour
A. Self rising flour
B. Plain flour
C. Patent flour
D. Chorleywood flour
ANSWER: B
Protein content of Chorleywood flour is
A. 6-7.50 percent
B. 14.20-15.50 percent
C. 10.6-11.5 percent
D. 11.5-12.00 percent
ANSWER: C
Enumber for cream of tartar is
A. E450
B. E336
C. E500
D. E341
ANSWER: B
In which of the following starch it is illegal to bleech it or add any kind of
flour treatments
A. Cake flour
B. Wafer flour
C. Biscuit flour
D. Wholemeal flour
ANSWER: D
Name the stage of mixing at which degradation of gluten mixture starts
A. Development stage
B. Finak stage
C. Let down stage
D. Breakdown stage
ANSWER: C
Suitable temperature for panning
A. 37 degree celcius
B. 47 degree celcius
C. 27 degree celcius
D. 57 degree celcius
ANSWER: A
Optimum time for proofing is
A. 50-60 minute
B. 20-40 minute
C. 40-50 minute
D. 80 minute
ANSWER: A
Name the component which cause browning of baked products
A. Melanoidins
B. Melanin
C. Tannins
D. Saponin
ANSWER: A
Year of development of mechanical dough development or do make method
A. 2000
B. 1897
C. 1950
D. 1930
ANSWER: C
Ropiness of bread is caused by
A. Bacillus subtilis
B. Bacillus mesenteriicus
C. Bacillus cerus
D. All
ANSWER: D
Refined bleached and de odourized crude palm oils are used in biscuits because of
A. Its high beta caroene content and better stability
B. Beacuse it behave as reducing agent
C. It sweetened the products
D. Act as inhibitor for crystallization
ANSWER: A
