
Q2-Q1
Authored by Carmeglen Fernandez
Specialty
11th Grade
Used 2+ times

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17 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is the French term for cake?
Gatea
Gateau
Gateax
Gateux
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which refers to anything that is baked tender, sweet and sometimes frosted?
Bread
Cake
Icing
Pastry
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What country did the term torte come from?
America
France
Germany
Paris
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This ingredient absorbs moisture which gives body and structure to the cake.
Flour
Milk solids
Starches
All of the above
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What cake comes in large volume?
High-fat cake
Low-fat or unshortened cake
Modified sponge cake
Shortend cake
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What function of these ingre3is to provide structure and strengthens the cakes once it is baked?
Leaveners
Tenderizer
Toughners
Driers
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The following ingredients are moisteners in baked cakes, EXCEPT?
Sugar
Milk
Eggs
Water
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