Exam 16: Healthful and Special-Needs Baking

An allergy to the protein found in milk and dairy products is called

MATCHING a) seeds of a plant native to South American cooked like grain or ground into flour b) used for centuries in the Middle East to make a nutty tasting flour c) grain from a plant that resembles corn d) linseed; high in omega-3 fatty acids -sorghum

Sugar substitutes such as Equal, Nutrasweet and Splenda stand up well to heat and are suitable in all bakery applications.

A vegan is someone who consumes a plant-based diet, including eggs.

Which of the following can be drained so that it thickens and can be used in place of sour cream?

A combination of non-gluten-forming flour and is recommended when making baked goods suitable for people with celiac disease.

Which of the following desserts would NOT be suitable to serve to someone with a gluten allergy?

MATCHING a) seeds of a plant native to South American cooked like grain or ground into flour b) used for centuries in the Middle East to make a nutty tasting flour c) grain from a plant that resembles corn d) linseed; high in omega-3 fatty acids -quinoa

Potential allergic substances or include everything from milk to nuts.

Natural sugars from dates or maple syrup usually have the same calorie count as cane sugar.

Which of the following cakes would be an appropriate low-fat alternative to a chocolate brownie?

Fats that are chemically altered to remain stable at room temperature are called

MATCHING a) seeds of a plant native to South American cooked like grain or ground into flour b) used for centuries in the Middle East to make a nutty tasting flour c) grain from a plant that resembles corn d) linseed; high in omega-3 fatty acids -buckwheat

Cholesterol is fat found only in foods of animal origin.

Wheat, bean and corn flours contain proteins that make them unsuitable for those with gluten allergies.

A good alternative to whole milk is

MATCHING a) seeds of a plant native to South American cooked like grain or ground into flour b) used for centuries in the Middle East to make a nutty tasting flour c) grain from a plant that resembles corn d) linseed; high in omega-3 fatty acids -flax

When selecting ingredients for making healthy desserts, the flavor, appearance and texture of the finished product should be of first importance to the chef.

Substituting nut oil for some of the fat in a quick bread formula will help reduce the total amount of fat in the product.

Which of the following is NOT a noncaloric or low-calorie sugar substitute?