
Baking
Authored by Jill Jackson
Other
9th - 12th Grade
CCSS covered
Used 11+ times

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50 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
To soften a mixture by stirring it with a spoon or a beater until it is light and fluffy
Tags
CCSS.L.1.6
CCSS.L.3.6
CCSS.L.4.6
CCSS.L.K.5A
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
To heat an oven to a certain temperature before baking something.
Tags
CCSS.L.1.6
CCSS.L.3.6
CCSS.L.4.6
CCSS.L.K.5A
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Basic Ingredients for baking bread are flour, liquid, fats, sweeteners, flavoring and
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Proteins in wheat flour combine with liquid to create an elastic substance called
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The longer you work a dough the stronger gluten becomes
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Liquids develop gluten and make possible many of the changes that add structure and texture to baked goods.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Batters have more liquid and less flour than doughs.
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