FFSS MB PT. 5
This ingredient can reduce the size of sucrose crystals in candies and even prevent its formation when present in large amounts.
tartaric acid
If you want to create a flaky yet tender pie, you would choose:
cold butter
If you want your cake to be more moist, which of these ingredients will you add?
honey
It does not belong to the group:
ribs
It does not belong to the group:
bull
Which is/are expected to coagulate first?
egg whites
If you see a cracked cake crust, you would say that this is most probably be due to:
any of the above
The number of pints in 1 gallon:
8
Liquids like water should be read at what level?
at the lower meniscus
These are possible reasons for the poor volume of yeast bread except:
too little salt
Which of the following is/are emulsions?
a and b
It is not a sign of eggs being fresh.
large air sac
The primary leavening agent in making yeast breads:
CO2
This cake should not be tested for doneness using a cake tester in order to preserve its delicate texture.
sponge cake
This stage of beaten egg white is characterized by white, dry flakes.
brittle foam
It does not belong to the group:
margarine
This alcoholic drink is considered a hard drink:
tequila
The protein used for the production of natural cheeses.
casein
A market form of milk that is devoid of buttermilk.
evaporated filled milk
This solution will freeze first before the rest.
10 g sucrose in 100 ml water
This product is not made from a dough.
griddle cake
It is considered the mother of all shortened cakes.
pound cake
This cake relies on the stability of an egg white foam for structure and volume.
angel food cake
The medium of heat transfer used in “Sinigang na Baboy” is:
water
Unripened cheese/s:
both b and c
It requires the lowest safe internal temperature:
beef
It requires a temperature higher than the boiling point of water.
fondant
The number of servings obtained from 1 pint of salsa when each serving is set at 2 tablespoons.
16 servings
These dry ingredients need to be sifted before measurement except for:
dried herbs
This dry ingredient should be packed tightly during measurement:
brown sugar
This micronutrient is most likely destroyed during cooking.
vitamin C
It is the sweetest of the alternative sweeteners.
Aspartame
Classified as an amorphous candy.
peanut brittle
This starch product is made from composite flour.
bihon
A meat source with the lowest myoglobin and collagen content.
cream dory
Fertilized duck’s egg that has been hard boiled.
balut
Examples of quick bread except:
fruit cake
Which of the following organisms is likely to be transmitted via contaminated pork?
Trichinella