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Baking ingredients and its substitution

Authored by Angelica Dorado

Other

9th - 10th Grade

Used 44+ times

Baking ingredients and its substitution
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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How many cups is equivalent to one gallon?

3 cup

5 cup

10 cup

16 cup

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the proper way to measure flour accurately?

level off with the use of the tines of a fork

shakes the measuring cup before levelling

shovel the flour

sift it before measuring

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is the best substitute for sour milk?

1 C sweet milk plus 1 tbsp. vinegar

1¾ C sweet milk plus 1 tbsp. vinegar

2 C sweet milk plus ½ tbsp. vinegar

2/3 C sweet milk plus 1 tbsp. vinegar

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the best substitute for one cup sifted flour?

1 C minus 1 tbsp. sifted all-purpose flour

1 C minus 2 tbsp. sifted all-purpose flour

1 C plus 2 tbsp. sifted all-purpose flour

1 C sifted all-purpose flour

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is the equivalent of 4 cups?

1 quart

1 gallon

20 tbsp.

2 liters

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following baking ingredients are substances that produces gases when mixed with other ingredients causing mixture to rise? Baking powder, baking soda and yeast are commonly examples.

Flour

Sugar

Leavening agents

Shortening

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What baking ingredient is a powdery substance produced by finely grinding grain through a process called milling and contains gluten which gives the dough its shape and form?

Flour

Sugar

Leavener

Shortening

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