F2 Ch. 20 Cakes
Authored by James Eaton
Other
12th Grade
Used 26+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
40 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A semiliquid mixture containing flour, liquid, and other ingredients is called a
dough
battter
icing
souffle
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which method for preparing cake batters is used to make yellow butter cake?
Creaming
Foaming
Two-stage
Straight-dough
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which method for preparing cake batters is used to make angel food cake?
Straight-dough
Creaming
Two-stage
Foaming
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which method for preparing cake batters is used to make devil’s food cake?
Creaming
Two-stage
Straight-dough
Foaming
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which method for creating cake batter mixes fat with dry ingredients and a portion of the liquid, then adds the remaining liquids?
Creaming
Two-stage
Straight-dough
Foaming
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which method for creating cake batters creams fat and sugar first, before liquid and dry ingredients are added?
Creaming
Foaming
Straight-dough
Two-stage
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which method for creating cake batters uses an egg foam structure?
Creaming
Two-stage
Straight-dough
Foaming
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Classlink
Continue with Clever
or continue with
Microsoft
%20(1).png)
Apple
Others
Already have an account?
