
Batters/Dough/Grains Test Review
Authored by jennifer radle
Life Skills
9th - 12th Grade
Used 4+ times

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37 questions
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1.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What are the 2 types of batters?
Pour
Conventional
Drop
Cake
2.
FILL IN THE BLANK QUESTION
1 min • 1 pt
The _______ method is used to mix pour batters.
3.
FILL IN THE BLANK QUESTION
1 min • 1 pt
The ________ method is used to mix drop batters.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct steps of the muffin mixing method?
mix sifted dry ingredients, mix liquid ingredients, add liquid to dry and stir
Sift dry ingredients together, cut fat into dry ingredients, liquid is added all at once or slowly
Fat and sugar are creamed together, add eggs and liqiuid, add dry ingredients into fat and sugar mixture
Mix all ingredients together and stir
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What mixing method is as follows: Fat and sugar are creamed together, add eggs and liquid, dry ingredients are added and blended into fat/sugar/egg mixture?
Muffin method
Pastry/biscuit method
Conventional
Yeast breads
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What mixing method is as follows: Sift dry ingredients, fat is cut into dry ingredients, liquid is added all at once or slowly
Muffin method
Conventional
Yeast breads
Pastry/Biscuit method
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What are the 2 types of doughs? What are they used for and what method?
Soft: Yeast breads: straight dough mixing method
Stiff: Yeast breads: straight dough mixing method
Soft: Pie Crust: Pastry/Biscuit method
Stiff: Pie Crust: Pastry/Biscuit method
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