Basic Question Types
Quiz by Noel De Vera
Feel free to use or edit a copy
includes Teacher and Student dashboards
Track each student's skills and progress in your Mastery dashboards
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
- Q1
It is a type of flour that has a distinctive flavor many people like and it contains no gluten. Use in combination of wheat flour.
Self-Rising Flour
multiplem://Rye Flour
Pastry Flour
Bread Flour
30sTLE_HEBP9- 12PB-Ia-f-1 - Q2
It is a type of sugar that has pulverized. To prevent lumping and caking about 3 % cornstarch is added.
Granulated Sugar
Ultrafine Sugar
multiplem://Confectioner Sugar:Powdered Sugar
30sTLE_HEBP9- 12PB-Ia-f-1 - Q3
Put the steps/stages of bread making in sequential order from the first step to last step
jumble://Mixing,Rising,Shaping,SecondRising,Finishing,Baking
30sTLE_HEBP9- 12PB-Ia-f-1 - Q4
It is a group of solid fats, usually white and tasteless, that are especially formulated for baking.
scrambled://Shortening
30sTLE_HEBP9- 12PB-Ia-f-1 - Q5
Muffins are simple cup bread leavened and are considered a member of a quick bread family.
boolean://true
30sTLE_HEBP9- 12PB-Ia-f-1 - Q6
Cookie bar is the type of cookie That is cut into bars after baking. They are usually small and square shape.
Mali
Tama
30sTLE_HEBP9- 12PB-Ia-f-1 - Q7
These are irregular and unevenly shaped. They are made simply by dropping the cookie batter from a teaspoon to a baking sheet to get the popular tongue-shaped cookies.
30sTLE_HEBP9- 12PB-Ia-f-1 - Q8
Flour is the most significant or the most primal ingredient used in baking bread and pastry.
multiplem://Strongly Agree|10: Agree|8: Neutral|5: Disagree|3: Strongly Disagree|1
30sTLE_HEBP9- 12PB-Ia-f-1
