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Biscuits and addititves

Authored by ARTHUR GONZALEZ

Science

12th Grade

NGSS covered

Used 2+ times

Biscuits and addititves
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary function of baking powder in biscuit recipes?

To add sweetness

To act as a leavening agent

To enhance color

To provide moisture

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a common leavening agent used in baking biscuits?

Yeast

Baking powder

Gelatin

Cornstarch

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does salt impact the flavor of biscuits?

It makes them sweeter

It enhances the overall flavor

It makes them more bitter

It has no impact on flavor

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What role does sugar play in the texture of biscuits?

It makes them chewy

It makes them crispy

It makes them dense

It makes them dry

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of fat is commonly used in biscuit recipes to create a flaky texture?

Olive oil

Butter

Margarine

Lard

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is the type of flour important in biscuit recipes?

It affects the color

It determines the rise

It influences the texture

It changes the flavor

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the chemical reaction that occurs when baking powder is used in biscuit dough?

Acid-base reaction

Oxidation

Fermentation

Caramelization

Tags

NGSS.MS-PS1-5

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