QUIZ TIME

Understanding
our lesson.

TIME FOR
A QUIZ!
Let's assess your understanding of our lesson.
QUIZ TIME
Understanding
our lesson.
PART 01
 QUESTION 1

QUIZ TIME
Understanding
our lesson.
What is the ingredient
that helps products
rise?
 QUESTION 2

QUIZ TIME
Understanding
Which of the
leavening agents
our lesson.

needs an acid in
order to activate?
 QUESTION 3

Which type of
QUIZ TIME
Understanding
our lesson.
flour has the
most gluten and
is considered the
strongest?
 QUESTION 4

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Understanding
Which ingredient
adds sweetness &
our lesson.

acts as food for

the yeast?
 QUESTION 5

QUIZ TIME
Understanding
What ingredient
acts as a binder
our lesson.

to help with the

structure?
 QUESTION 6

Which ingredient
is single celled
plant whose by
QUIZ TIME
Understanding
our lesson.

products make a
baked product
rise?
 QUESTION7

Any fat used in

QUIZ TIME
Understanding
our lesson.

baking is called
________.
 QUESTION 8

Which type of
QUIZ TIME
Understanding
our lesson. flour has the
weakest gluten
and considered
the weakest
flour?
 QUESTION 9

QUIZ TIME
Understanding
Which ingredient
provides
our lesson.

moisture &
dissolves other
ingredients?
 QUESTION 10

What type of flour

QUIZ TIME
Understanding
our lesson.

has the medium

gluten strength?
QUIZ TIME
Understanding
our lesson.
PART 02
 Q U E S T I O N 11

The kind of flour

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used affects the
TRUE / FALSE
texture and structure
Understanding
our lesson.

of the bread.
 QUESTION 12

QUIZ TIME
Gluten is developed
TRUE / FALSE
by kneading and
Understanding
our lesson.

mixing dough.
 QUESTION 13

Baking soda will

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react and create CO2
TRUE / FALSE
if a fat is added.
Understanding
our lesson.
 QUESTION 14

Eggs hold together

QUIZ TIME
the other ingredients
TRUE / FALSE
during
Understanding
our lesson.

mixing and baking.

 QUESTION 15

Ultrafine sugar is
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frequently called
TRUE / FALSE
confectioner’s sugar
Understanding
our lesson.
 Goulcrest Learning Center

THIRD ROUND
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Understanding
our lesson.
PART 03
pg. 01 /
16
 QUESTION

ENUMERATION

List the four kinds of sugar.

QUIZ TIME
16
Understanding
our lesson.

17

18

19
 QUESTION
Goulcrest Learning Center
ENUMERATION

List the two types of yeast

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Understanding
our lesson.
commonly used.
20

21
pg. 01 /
16
 QUESTION

ENUMERATION

List four leavening agents.

QUIZ TIME
22
Understanding
our lesson.

23

24

25
 How did you do?
I'M SURE YOU DID GREAT
QUIZ TIME
Understanding
our lesson.

SEE YOU ON OUR NEXT CLASS!