1.What is the best substitute for all-purpose flour? a.bread flour b.soft flour c.cake flour d.all of the above 2.What is the best step to have better results in baking? A.Measure the ingredients accurately B.Memorize the recipe very well C.Use modern equipment D.Use only imported ingredients 3.This yeast is referred to as fresh yeast and must be kept refrigerated. A.Compressed yeast B.Instant dry yeast C.Active dry yeast D.Cake yeast 4.It is a microscopic plant that promotes fermentation by producing enzymes. A.Baking soda B.Baking powder C.Yeast D.Salt 5.This is considered as natural sugar syrup consisting largely of simple sugar glucose and fructose A.Honey B.Molasses C.Corn syrup D.Maple syrup
