Lesson 2 Output 3 Creating More Complex Question Types
Quiz by Lorraine Llerena
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
1. Which of the following mixing techniques is a form of beating eggs or cream to incorporate air in the mixture to make it light and fluffy?
Stirring
Beating
Sifting
Whipping
20sTLE_HEBP9- 12PB-Ia-f-1 - Q2
2. It refers to plastic or metal tubes attached at the tip of the pastry bag to achieve the desired design when piping out icing.
pastry bag
multiplem://pastry tip:piping tubes
comb icing
piping bag
20sTLE_HEBP9- 12PB-Ia-f-1 - Q3
3. One of the mixing equipment is intended for mixing, folding, beating, and whipping food ingredients.
20sTLE_HEBP9- 12PB-Ia-f-1 - Q4
4. _________ icing that made from boiling sugar and water together, then add to a beaten egg white until stiff.
scrambled://BOILED
20sTLE_HEBP9- 12PB-Ia-f-1 - Q5
5. Prepare the dinner roll procedure in order.
jumble://combine the ingredients,knead the dough,let rise for about 45 minutes, grease a baking pan with shortening, preheat the oven to 375⁰ F, bake for 15 to 20 minutes
20sTLE_HEBP9- 12PB-Ia-f-1 - Q6
1. Sort these ingredients according to dry and liquid ingredients.
sorting://dry|flour,sugar:liquid|milk,water
20sTLE_HEBP9- 12PB-Ia-f-1 - Q7
2. Group the following pictures according to their classification.
sorting://Chocolates|#2589c6b0-e25c-4991-a5ac-b25509668143/question/f608ba662b8c8db2c74a5af0441c3f92af8a6cec.jpg:Candies|#2589c6b0-e25c-4991-a5ac-b25509668143/question/509432b47d5c5217ec19ccf6730d43a5bf2cfb32.jpg:Icing|#2589c6b0-e25c-4991-a5ac-b25509668143/question/86df824d8c9a4439347b0c5848b5fd8137771f0f.jpeg:Marzipan|#2589c6b0-e25c-4991-a5ac-b25509668143/question/0bb6242e738c3eab2ba3c76d13c085cd2104d486.jpg
20sTLE_HEBP9- 12PB-Ia-f-1 - Q8
3. Match the following table measurement and their equivalents
linking://1tbsp|3tsp:1gal|16cups:1c|16tbsp:1pound|16oz:1k|1000g
20sTLE_HEBP9- 12PB-Ia-f-1 - Q9
4. Match the pictures to their correct names
linking://plastics|#2589c6b0-e25c-4991-a5ac-b25509668143/question/ade3449e54ca511c94754639f4dc80e60055638a.jpg:glass|#2589c6b0-e25c-4991-a5ac-b25509668143/question/50dd99f7e555f2094e2122df95de729e1698d61a.jpg:cardboard|#2589c6b0-e25c-4991-a5ac-b25509668143/question/31ca5ca276bfbddcc328e18325c82a99d38b515e.jpg:aluminum|#2589c6b0-e25c-4991-a5ac-b25509668143/question/dbea0f9f5976267bba455d140893f5d79a1cd216.jpg
20sTLE_HEBP9- 12PB-Ia-f-1 - Q10
5. Arrange in order the step-by-step procedure in making chocolate brownies.
ordering://sift together flour and salt|1:cream butter and add sugar gradually|2:add eggs and blend melted chocolate|3: add flour mixture gradually and blend in nuts|4:pour into prepare pan bake|5:cool and cut into 16 square|6
20sTLE_HEBP9- 12PB-Ia-f-1 - Q11
6. It refers to keeping bacteria down to small numbers through personal hygiene and proper handling.
freetext://sanitation
20sTLE_HEBP9- 12PB-Ia-f-1 - Q12
7. Name the different types of fats
freetextm://butter:margarine:lard:oil:shortening:cocoa butter
20sTLE_HEBP9- 12PB-Ia-f-1 - Q13
8. videoq:TMjtZJk1U4o: 31:30//How will you check if the yeast is still active before using it?
Combine warm water, yeast, and sugar and leave it at room temperature for 10 to 20 minutes and it will appear as balloon-like bubbles.
Stir in all the yeast for about 15 seconds until combined and then leave it alone for about 10 minutes.
To add the envelope of yeast to a half cup of warm water with a teaspoon of sugar and give it a stir.
If your yeast is fresh, your yeast mixture should have bubbles or a foam top.
20sTLE_HEBP9- 12PB-Ia-f-1 - Q14
9. This sound is about _____________
whisking
beating
stirring
whipping
20sTLE_HEBP9- 12PB-Ia-f-1
