Chocolate Cake

Which of the following is NOT a dry ingredient?

• flour

• sugar

• cocoa

• oil

Tags

CCSS.RI.11-12.5

CCSS.RI.4.5

CCSS.RI.7.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Before you start you should (a)   the oven to 180 degrees C.

Tags

CCSS.RI.11-12.5

CCSS.RI.7.3

CCSS.RI.11-12.3

CCSS.RI.7.5

CCSS.RI.8.5

How much sugar do you need for this recipe?

• 1 cup

• 1 tablespoon

• 1 teaspoon

• 1 liter

Tags

CCSS.3.MD.A.2

I need a tablespoon of vinegar, but I can't find the tablespoon. What should I use instead?

• 3 teaspoons

• 3 cups

• 3 forkfuls

• leave out the vinegar

Which ingredient can you leave out if you use self-rising flour?

• water

• baking powder

• salt

• sugar

Tags

CCSS.RI.11-12.5

CCSS.RI.7.3

CCSS.RI.4.5

CCSS.RI.5.5

CCSS.RI.6.5

This recipe is safe for someone who can't eat

• eggs

• gluten

• chocolate

• salt

Tags

CCSS.RI.7.3

CCSS.RI.11-12.3

CCSS.RI.6.3

CCSS.RI.8.5

CCSS.RI.8.3

Why should you grease the pan?

• So it will taste better.

• So it will be healthier.

• So the cake won't stick to the pan.

Tags

CCSS.RI.11-12.5

CCSS.RI.7.3

CCSS.RI.11-12.3

CCSS.RI.6.3

CCSS.RI.5.3

If you double the recipe, how much flour will you need?

• 1 cup

• 2 cups

• 3 cups

• 4 cups

Tags

CCSS.5.OA.B.3

Which ingredients cause the cake to rise?

• vinegar and baking powder

• water and oil

• sugar and salt

• vanilla and cocoa

How long does the cake need to stay in the oven?

• 35 milliseconds

• 35 seconds

• 35 minutes

• 35 hours