Team 1
0
Team 2
0
Teams
Name
Score
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×
eraser
Reset score!
Oops!
×
star
Double points!
Okay!
×
rocket
Go to first place!
Okay!
×
baam
Lose 25 points!
Oops!
×
monster
Reset all scores!
Oops!
×
seesaw
Swap points!
Okay!
×
gift
Win 20 points!
Okay!
×
baam
Lose 15 points!
Oops!
15
×
What is formed when you hydrate flour?
sugar
salt
gluten
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15
×
If you have the tiniest amount of egg white in a bowl, it can cause it to not whip.
True
False
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15
×
When baking what temperature should you eggs and butter be at?
warm
room temp
cold
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15
×
What do you need to activate baking soda?
salt
sugar
an acidic ingredient
eggs
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15
×
What helps promote browning in baked goods?
fat
flour
sugar
eggs
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×
eraser
Reset score!
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×
star
Double points!
Okay!
×
rocket
Go to first place!
Okay!
×
thief
Give points!
5
10
15
20
25
15
×
Which oil should you use in baking?
vegetable
olive
avocado
extra virgin olive oil
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15
×
What is flour's main purpose in baking?
flavor
moisture
structure
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15
×
Fat acts as a barrier between flour and water to help prevent ......development.
sugar
gluten
flour
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×
baam
Lose 20 points!
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×
shark
Other team loses 25 points!
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×
rocket
Go to first place!
Okay!
×
banana
Go to last place!
Oops!
15
×
When you knead yeasted dough, you are trying to strengthen gluten bonds.
true
false
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15
×
Which will stale faster due to lack of sugar?
cake
French Bread
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15
×
Which adds moisture to baked goods?
sugar
fat
flour
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15
×
What kind of gas is created when using leaveners?
carbon trioxide
carbon dioxide
carbon monoxide
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×
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