Baking

Baking

Professional Development

15 Qs

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Baking

Baking

Assessment

Quiz

Special Education

Professional Development

Medium

Created by

Kathleen Rosillon

Used 3+ times

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15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What measuring device do we use in baking to weigh the ingredients?

Thermometer

Weighing Scale

Speedometer

Clock

2.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which of the following is not considered as dry ingredient?

Flour

Sugar

Baking powder

Salt

Answer explanation

Media Image

Sugar is a "dry" ingredient that needs to be added to the wet ingredients because it needs to be dissolved to incorporate well with the mixture.

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What leavening agent do we add in making bread dough?

Baking powder

Baking Soda

Egg

Yeast

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

When baking pastries, which of the following should you do first?

Measure the ingredients.

Preheat the oven.

Wash the hands.

Tare the weighing scale.

5.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Check all the tools that you need when making a dough for bread.

Weighing scale

Spatula

Frying pan

Mixing bowl

Cheesecloth/ Bread towel

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

When making bread with butter, in what state should your butter be in?

Melted

Cold

Softened

Frozen

7.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

If you make a pie crust with butter, the butter should be ________.

Frozen

Cold

Melted

Softened

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