FSHN 1010 EXAM 5 questions well answered graded A+ 2025/2026

FSHN 1010 EXAM 5 questions well
answered graded A+ 2025/2026

Which of the following ingredients contribute to the tenderness in baked products?

-Flour

-Sugar

-Eggs

-Fats and Oils - correct answer ✔✔Sugar

Fats and Oils



What formation is formed when protein complex formed when wheat flour and liquid are
mixed? - correct answer ✔✔Gluten Formation



Does gluten contribute to structure and texture of baked products?

True or False - correct answer ✔✔True



Which types of flours CAN form gluten and CANNOT

Corn, Wheat, Barely, Rye, Rice, Soy, Oats - correct answer ✔✔CAN: Wheat, Rye, Barely, Oats

CANNOT: Corn, Rice, Soy



What's the difference between batters and doughs? - correct answer ✔✔Batters: beaten/stirred

Doughs: Kneaded



What do leavening agents do? - correct answer ✔✔increase volume and alter texture