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10 questions
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  • Q1

    What is the formula of degrees C ?

    ˚C= ˚C x 9/5 +32

    ˚C= ˚F x 9/5 +32

    ˚F= ˚C x 9/5 +32

    ˚C = ˚F-32 x 5/9

    30s
    TLE_HEBP9- 12PB-Ia-f-1
  • Q2

    What is the temperature of 220˚C in FAHRENHEIT?

    380˚F

    428˚F

    425˚F

    400˚F

    30s
    TLE_HEBP9- 12PB-Ia-f-1
  • Q3

    What is the oven temperature in baking Cream Puff and how long it will bake?

    400 ˚F-50 minutes

    350˚F-40minutes

    325˚F-30 minutes

    400 ˚F-30 minutes

    30s
    TLE_HEBP9- 12PB-Ia-f-1
  • Q4

    What mixing techniques in pastry when fat is distributed in flour to form a course meal.

    laminating

    cutting -in

    folding

    kneading

    30s
    TLE_HEBP9- 12PB-Ia-f-1
  • Q5

    What is the proportion of 1 cup All Purpose flour  in shortening?

    1/3 cup

    1/4 cup

    1/8 cup

    1/2 cup

    30s
    TLE_HEBP9- 12PB-Ia-f-1
  • Q6

    It is a glossy, often sweet coating that is applied to pastry by dipping or dripping.

    coatings

    glazes

    fillings

    garnishes

    30s
    TLE_HEBP9- 12PB-Ia-f-1
  • Q7

    What kind of glazes with a  mixture of 2 cups confectioners’ sugar and ¼ cup milk?

    Lemon Glaze

    Brown Sugar Glaze

    Basic Milk Glaze

    Chocolate Glaze

    30s
    TLE_HEBP9- 12PB-Ia-f-1
  • Q8

    What types of  icing is made from softened butter and confectioners’ sugar?

    Boiled Icing

    Whipped Cream Icing

    Ganache

    Buttercream

    30s
    TLE_HEBP9- 12PB-Ia-f-1
  • Q9

    What is the finishing techniques in pastries in which edges of the pastry are secure together with fork or fingers?

    Leaf decoration

    Latticework

    Fluting

    Folding

    30s
    TLE_HEBP9- 12PB-Ia-f-1
  • Q10

    What principle in pastry that the uniformity in grains and texture must be achieved?

    Appearance

    Moisture Content

    Consistency

    Color of the Product

    30s
    TLE_HEBP9- 12PB-Ia-f-1

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