Introduction to Baking

Introduction to Baking

10th Grade

15 Qs

quiz-placeholder

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Introduction to Baking

Introduction to Baking

Assessment

Quiz

Arts

10th Grade

Practice Problem

Hard

Created by

Celia Galindo

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15 questions

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1.

OPEN ENDED QUESTION

3 mins • 1 pt

How should whole-grain and stone-ground flour be stored after opening?

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2.

OPEN ENDED QUESTION

3 mins • 1 pt

What is the recommended storage method for opened packages of flour?

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3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

An egg wash is used in baking to:

Add flavor to the baked items

Give a shiny, golden-brown finish to the crust

Make the baked items rise more

Increase the shelf life of the baked items

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Eggs contribute to the structure and texture of baked items by:

Providing moisture and richness

Acting as a leavening agent

Binding ingredients together

All of the above

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Brushing the tops of breads and pastries with an egg wash will give them a ________ shine.

glossy

dull

matte

faded

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Shell eggs should be refrigerated at temperatures between _______ F to _______ F.

33 F to 38 F

40 F to 45 F

50 F to 55 F

60 F to 65 F

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the three types of leaveners mentioned in the passage?

A) Organic, Chemical, Physical

B) Natural, Synthetic, Artificial

C) Yeast, Baking Powder, Steam

D) Biological, Chemical, Mechanical

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