
QUIZ BEE
Quiz by Jessica Villegas
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
- 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
The application used for creating presentations
MS Access
MS Excel
MS PowerPoint
MS Word
20s - Q2
Which among the options provided is the cheapest ingredient in baking?
water
milk
egg
sugar
20s - Q3
Modem is a _____
Hardware
Application software
Word processing software
Liveware
20s - Q4
It is the functional key to display save-as box.
F11
F7
F9
F12
20s - Q5
This ingredient accentuates the flavor of other ingredients, removes the flatness or lack of flavor, and controls the rate of fermentation.
salt
vanilla
milk
sugar
20s - Q6
The first generation computer could do ..
Networking
Miti-tabulation
Multi-tasking
Batch processing
20s - Q7
It is used in the first generation computers.
Microprocessor
Vacuum tubes
Integrated circuits
Transistors
20s - Q8
This method is applied when one ingredient is gently incorporated into another by hand with a large spoon or spatula. It follows the cut and fold step of mixing ingredients.
Creaming
Cutting
Folding
Beating
20s - Q9
All except one is not an example of a leavening agent. Which among them is different?
butter
yeast
baking soda
baking powder
20s - Q10
What is Operating System?
It is a system service provider to the application programs.
All of the above
It is a collection of programs that manage hardware resources.
It acts as an interface between the hardware and application programs.
20s - Q11
The world's first microprocessor was introduced in what year?
1969
1968
1967
1970
20s - Q12
Speed of second generation computers was in .... second
pico
micro
nano
milli
20s - Q13
It is a compressed, flavor-concentrated cube of dehydrated meat, poultry, fish, or vegetable stock.
herbs
carcass
bouillon cube
spices
20s - Q14
This technique is similar to broiling, but the heat source comes from below, and a basting liquid is needed to keep the food moist.
Roasting
Stir-frying
Broiling
Grilling
20s - Q15
It is a moist heat method of cooking where food is submerged in a bath of flavorful liquid.
simmering
poaching
steaming
marinating
20s