Bread and Pastry Production (Weighted)

Quiz by ROSALINA CRUZ

Grade 9-12

Bread and Pastry Production (NC II)

Philippines Curriculum: SHS Specialized Subjects

Customize this quiz to suit your class

Instantly translate to 100+ languages

Measure skills

from any curriculum

Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.

Q 1/5
Score 0
What ingredient in baking improves aroma, flavor, and nutrition in baked products?
30
multiplem://Egg|2:Milk|2:Shortening|3:Sugar|2
Q 2/5
Score 0
What type of flour is commonly used in baking cookies?
30
multiplem://All Purpose Flour|3:Bread Flour|1:Cake Flour|1:Potato Flour|2

Loading...

5 questions

Q.

What ingredient in baking improves aroma, flavor, and nutrition in baked products?

1

30 sec

Q.

What type of flour is commonly used in baking cookies?

2

30 sec

Q.

What temperature can gluten development be restricted?

3

30 sec

Q.

What kind of pastry product that is covered completely and has a filling of various sweet or savory ingredients?

4

30 sec

Q.

Which of the following does NOT belong to the group?

5

30 sec

Loading...

Related quizzes

Q 1/5
Score 0
What ingredient in baking improves aroma, flavor, and nutrition in baked products?
30
multiplem://Egg|2:Milk|2:Shortening|3:Sugar|2
Q 2/5
Score 0
What type of flour is commonly used in baking cookies?
30
multiplem://All Purpose Flour|3:Bread Flour|1:Cake Flour|1:Potato Flour|2

5 questions

Q.

What ingredient in baking improves aroma, flavor, and nutrition in baked products?

1

30 sec

Q.

What type of flour is commonly used in baking cookies?

2

30 sec

Q.

What temperature can gluten development be restricted?

3

30 sec

Q.

What kind of pastry product that is covered completely and has a filling of various sweet or savory ingredients?

4

30 sec

Q.

Which of the following does NOT belong to the group?

5

30 sec