
Baking - Rubbing-in method
Quiz
•
Design
•
7th - 10th Grade
•
Practice Problem
•
Hard
Matthew Padgham
Used 12+ times
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7 questions
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1.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What are the two main ingredients in making a dough
Flour and sugar
Flour and fat
Flour and milk
2.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Which of these is true in relation to the rubbing-in technique
Make sure the butter/margarine is at room temperature
Make sure the butter/margarine is soft
Make sure the butter/margarine is hard/cold
3.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
The fat is coating which nutrient in the flour?
carbohydrate
Fibre
Protein
4.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Which part of the hand is used to rub-in?
All fingers
Whole hand
Fingertips
5.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What does the rubbing-in technique produce when compared to the creaming method of making a dough?
Even rise
Flatter and dryer crumb
Even rise and light crumb
Flatter rise and moist crumb
6.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What else can be used to help mix the fat and flour before using fingers?
Wooden spoon
Metal knife
Metal spoon
Spatula
7.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
How fo you know when the fat & flour have been rubbed-in enough?
The flour looks like bread crumbs
The flour has turned into a smooth dough
The flour is dry and smooth
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