Damper Recipe Quiz

Damper Recipe Quiz

2nd Grade

14 Qs

quiz-placeholder

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Damper Recipe Quiz

Damper Recipe Quiz

Assessment

Quiz

English

2nd Grade

Hard

CCSS
RI.2.3, RI.2.5, RI.1.5

+3

Standards-aligned

Created by

Michael Deavin

Used 1+ times

FREE Resource

14 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Media Image

What was the first step in making the damper?

Pouring in milk and water

Finding all the ingredients

Mixing the flour and salt

Kneading the dough

Tags

CCSS.RI.1.3

CCSS.RI.1.5

CCSS.RI.2.3

CCSS.RI.2.5

CCSS.RI.3.5

2.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Media Image

What did we do after mixing the flour and salt?

Sifted it into a big bowl

Poured in some milk and water

Put it on a tray

Kneaded the dough

Tags

CCSS.RI.1.3

CCSS.RI.1.5

CCSS.RI.2.3

CCSS.RI.2.5

CCSS.RI.3.3

3.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Media Image

How did the flour look after mixing in the butter?

Like a liquid

Like a paste

Like breadcrumbs

Like dough

Tags

CCSS.RI.1.3

CCSS.RI.2.3

CCSS.RI.2.5

CCSS.RI.3.3

CCSS.RI.3.5

4.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Media Image

What did we do after making a hole in the centre of the mixture?

Poured in some milk and water

Mixed in some butter

Kneaded the dough

Baked it in the oven

Tags

CCSS.RI.1.5

CCSS.RI.2.3

CCSS.RI.2.5

CCSS.RI.3.3

CCSS.RI.3.5

5.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Media Image

How long did we bake the damper in the oven?

15 minutes

45 minutes

30 minutes

1 hour

6.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Media Image

What did we do after kneading the dough?

Let it rest for 10 minutes

Shaped it into a round loaf

Added more flour

Mixed in some butter

Tags

CCSS.RI.1.3

CCSS.RI.1.5

CCSS.RI.2.3

CCSS.RI.2.5

CCSS.RI.3.3

7.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Media Image

What was the texture of the dough after adding milk and water?

Sticky and wet

Dry and crumbly

Soft and pliable

Hard and tough

Tags

CCSS.RI.1.3

CCSS.RI.1.5

CCSS.RI.2.3

CCSS.RI.2.5

CCSS.RI.3.3

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