
Pre assessment
Quiz
•
Specialty, Other, Life Skills
•
3rd - 10th Grade
•
Practice Problem
•
Hard
Alma Melencion
Used 8+ times
FREE Resource
Enhance your content in a minute
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What important ingredient in pastries provides the needed moisture to develop gluten?
Edible tallow
Flour
Salt
Water
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What kind of sugar is primarily used un preparing icing?
Brown sugar
Confectioner's sugar
Granulated sugar
Refined sugar
3.
MULTIPLE CHOICE QUESTION
30 sec • 3 pts
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 3 pts
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 3 pts
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 3 pts
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
7.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
How many T are there in 1 cup?
18 T
16 t
18 t
16 T
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