Pre assessment

What important ingredient in pastries provides the needed moisture to develop gluten?

• Edible tallow

• Flour

• Salt

• Water

What kind of sugar is primarily used un preparing icing?

• Brown sugar

• Confectioner's sugar

• Granulated sugar

• Refined sugar

What can be the substitute for 1 cup cake flour?

• 1/3 cup all purpose flour plus 2 tbsp cornstarch

• 3/4 c all purpose flour plus 2 T cornstarch

• 3/4 c br3ad flour okus 2 T cornstarch

• 1/2 cup all purpose flour

What can be the substitute for 1 ounce chocolate?

• 3 T cocoa powder plus 1/2 T unsalted butter, vegetable oil or shortening

• 3 T cocoa powder plus 1/4 T unsalted butter, vegetable oil or shortening

• 3 T cocoa powder plus 1 T unsalted butter, vegetable oil or shortening

• 3 T cocoa powder plus 2 T unsalted butter, vegetable oil or shortening

What can be the substitute for 1/2 t baking soda?

• 2 t double acting baking powder

• 2 T double acting baking powder

• 3 t double acting baking powder

• 3 T double acting baking powder

What is the substitute for 1 cup honey?

• 2/3 c light or dark corn syrup plus 1/2 c granulated white sugar

• 1/3 c light or dark corn syrup plus 1/2 c granulated white sugar

• 3/4 c light or dark corn syrup plus 1 c granulated white sugar

• 3/4 c light or dark corn syrup plus 1/2 c granulated white sugar

How many T are there in 1 cup?

• 18 T

• 16 t

• 18 t

• 16 T

How many cups in 1 gallon?

• 16 c

• 17 c

• 18 c

• 19 c

How many tsp in 2 T?

• 3 t

• 6 t

• 9 t

• 12 t

What is the substitute for 1 envelope active dry yeast?

• 1 T fast rising active yeast

• 2 T fast rising active yeast

• 3 T fast rising active yeast

• 1/2 T fast rising active yeast