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DD- Ch. 44 Baking Basics Review

Authored by Emily Zysset

Other

9th - 12th Grade

Used 12+ times

DD- Ch. 44 Baking Basics Review
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24 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Where should baking powder be stored?

In the freezer

In the refrigerator

In a cool, dry cabinet

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The longer the mixing time the ____ the gluten will become.

Stronger

Weaker

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or false- you can substitute a solid fat, such as butter, for a liquid fat (oil) in a recipe.

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of flour is the most commonly used in American kitchens?

Whole wheat flour

Cake flour

Self rising flour

All purpose flour

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of flour contains all three parts (bran, germ, and endosperm) of the kernel?

Whole wheat/grain

All purpose

Bleached

Unbleached

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of sweetener is made when granulated sugar is coated in molasses?

Corn syrup

Brown sugar

Honey

Powdered sugar

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A ratio of 1 cup liquid to 6-8 cups flour is known as...

Drop batter

Pour batter

Soft dough

Stiff dough

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