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Questions for Review

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
  1. What are the guidelines for North Americans for whole grain consumption?
  2. What are the health advantages of increasing whole grain consumption?
  3. What are the guidelines for North Americans for sodium and potassium consumption?
  4. Name three bakeshop ingredients that are significant sources of sodium.
  5. Name three bakeshop ingredients that are significant sources of potassium.
  6. What are the guidelines for North Americans for fat, oil, and cholesterol consumption?
  7. Which common bakeshop ingredients are high in saturated fats? Which contain cholesterol?
  8. What are the guidelines for North Americans for sugar consumption?
  9. What are the eight major sources of food allergens?
  10. Besides common (regular) wheat, what other grains must be labeled as wheat allergens (because they are different varieties of wheat)?
  11. What is the difference between a wheat allergy and celiac disease/gluten intolerance?
  12. Besides wheat, what other grains contain gluten and are not appropriate for those with celiac disease?
  13. What is the difference between a milk allergy and lactose intolerance?

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