
10 items Quiz in Lessons 3 and 4
Quiz by rainelda jocson
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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
30sTLE_HEBP9- 12PB-Ia-f-1 - Q2
What is the temperature of 220˚C in FAHRENHEIT?
380˚F
428˚F
425˚F
400˚F
30sTLE_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
30sTLE_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
30sTLE_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
30sTLE_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
30sTLE_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
30sTLE_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
30sTLE_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
30sTLE_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
30sTLE_HEBP9- 12PB-Ia-f-1