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EVALUATION

Authored by Danilene Langomez

Life Skills

10th Grade

Used 23+ times

EVALUATION
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10 questions

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1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

1. What is the most important reason for measuring ingredients accurately in pastry production?

a. To make the process faster

b. To achieve consistent quality and texture

c. To use fewer ingredients

d. To reduce baking time

2.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

2. Which tool is best for measuring liquid ingredients?

a. Dry measuring cup

b. Liquid measuring cup

c. Digital scale

d. Measuring spoon

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

3. When measuring flour, what is the correct technique?

a. Scoop directly from the bag and shake the cup

b. Sift the flour, scoop, then level with a spatula

c. Pack the flour tightly into the measuring cup

d. Use a spoon to press the flour down

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

4. Which of the following is used to weigh solid ingredients like butter or shortening?

a. Measuring spoon

b. Liquid measuring cup

c. Digital or analog scale

d. Sifter

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

5. What should you do when measuring granulated sugar?

a. Sift it before measuring

b. Fill the cup and level it with a spatula

c. Pack it tightly into the cup

d. Shake the measuring cup to settle the sugar

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

6. How should brown sugar be measured correctly?

a. Pour directly from the bag into the measuring cup

b. Scoop and level it without pressing

c. Spoon it into the measuring cup and pack it firmly

d. Use a digital scale only

7.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

7. What is the correct way to read a liquid measurement?

a. Look from the top while holding the cup

b. Look at the measurement at eye level on a flat surface

c. Tilt the cup to check the amount

d. Read it from any angle

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