Baking - Rubbing-in method

Baking - Rubbing-in method

7th - 10th Grade

7 Qs

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Baking - Rubbing-in method

Baking - Rubbing-in method

Assessment

Quiz

Design

7th - 10th Grade

Practice Problem

Hard

Created by

Matthew Padgham

Used 12+ times

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7 questions

Show all answers

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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