Bread Review
Quiz by Kelli King
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includes Teacher and Student dashboards
Measure skillsfrom any curriculum
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from any curriculum
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60 questions
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- Q1solid fat cut into dry ingredientsbiscuit method30s
- Q2liquid fat folded into dry ingredientsmuffin method30s
- Q3Structure and gluten developmentflour30s
- Q4MoistureMilk30s
- Q5TendernessFats30s
- Q6Flavoring & browning through Mallard ReactionSugars30s
- Q7Bind and add flavorEggs30s
- Q8strong elastic strands that create a weavegluten30s
- Q9low amount of protein with little gluten developmentcake/pastry flour30s
- Q10high amount of protein with lots of gluten developmentbread flour30s
- Q11equal amounts of dry and liquid ingredients, thin batter. Examples: cakes and pancakesPour batter30s
- Q122:1 ratio of flour to liquid ingredients. Examples: cookies and muffinsDrop batter30s
- Q133:1 ratio of flour to liquid ingredients, sticky but moldable. Examples: biscuits and kringlaSoft dough30s
- Q146:1 ratio of flour to liquid ingredients, high amount of gluten development. Examples: pan rolls and pie crustStiff dough30s
- Q15substance that triggers a chemical reaction that makes a product rise.leavening agent30s