Foods Module 4 Lesson 1 Quick Breads
Authored by Amy Cornett
Life Skills
9th - 11th Grade
Used 6+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
8 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Biscuits, tortillas, and unleavened breads are made from a ______
yeast
dough
water
tofu
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A drop batter is use to prepare______
muffins
pancakes
monkey bread
tofurky
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most likely ratio of liquid to flour in pancake batters?
2:1
5:2
1:1
3:3
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When using the "muffin method: to prepare quick breads about how many strokes should you use when mixing the wet and dry ingredients together?
a bunch
5-10
100
a few
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The two most important factors when preparing quick breads are the _______ of the batter and the ______.
consistency, temperature
flavor, weight
color, flavor
sugar, spice
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kneading helps form____.
gluten
bread
tofu
wheat
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The Must Have fundamental ingredients of yeast bread are
yeast, flour,
milk, sand, water
flour, yeast, liquid, salt
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
Already have an account?
