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10 questions
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  • Q1
    What are the three methods bakers use for preparing cake batters?
    low, middle, and high profile methods
    creaming, foaming, and two-stage methods
    creaming, frothing, and single stage methods
    slow, quick, and middle bake methods
    120s
  • Q2
    _____________ is a sweet baked food made from a dough or thick batter usually containing flour, sugar, and often shortening, eggs, and a leavening agent?
    doughnuts
    pie
    cake
    struddle
    120s
  • Q3
    A ____________ is a semiliquid mixture containing flour, liquid, and other ingredients; that unlike dough, can be poured.
    batter
    frosting
    filling
    crust
    120s
  • Q4
    High fat cakes usually contain these types of fats that are creamed when the batter is mixed/
    liquid fats like egg yolk and oil
    solidified fats like fry oil and olive oil
    solid fats like butter or shortening
    melted fats like oil and butter
    120s
  • Q5
    Egg-foam cakes usually contain this type of fat?
    small amounts of liquid fat like melted butter or oil and some form of egg
    fry oil and crisco
    no fat except for eggs
    large amounts of liquid fat and eggs
    120s
  • Q6
    Cakes generally fall into one of what two categories?
    chocolate or yellow
    cream or crumb
    sweet or savory
    high fat or egg foam cakes
    120s
  • Q7
    In which method for preparing cake batter are the fat and the sugar creamed together to produce a very fine crumb and a dense, rich texture?
    foaming
    two-stage
    creaming
    straight dough
    120s
  • Q8
    In which method for preparing a cake batter are the eggs (whole, yolks, or whites) used to provide the structure for the cake with a light texture?
    foaming
    creaming
    straight dough
    two-satge
    120s
  • Q9
    In which method for preparing a cake batter is the sugar content higher than the flour content?
    straight dough
    creaming
    foaming
    two-stage
    120s
  • Q10
    Which method produces cakes with the lightest textures?
    creaming
    foaming
    two-stage
    straight dough
    120s

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