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Team 2
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Teams
Name
Score
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15
×
What is flour's main purpose in baking?
flavor
moisture
structure
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15
×
Which adds moisture to baked goods?
sugar
fat
flour
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15
×
What do you need to activate baking soda?
salt
sugar
an acidic ingredient
eggs
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15
×
Fat acts as a barrier between flour and water to help prevent ......development.
flour
gluten
sugar
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15
×
What helps promote browning in baked goods?
fat
eggs
flour
sugar
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banana
Go to last place!
Oops!
×
fairy
Take points!
5
10
15
20
25
×
rocket
Go to first place!
Okay!
×
thief
Give points!
5
10
15
20
25
×
seesaw
Swap points!
Oops!
×
magnet
Take 15 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
thief
Give points!
5
10
15
20
25
×
eraser
Reset score!
Oops!
×
shark
Other team loses 25 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
Oops!
×
boom
Lose 50 points!
Oops!
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gold
Win 50 points!
Okay!
×
rocket
Go to first place!
Okay!
×
thief
Give points!
5
10
15
20
25
15
×
Which will stale faster due to lack of sugar?
French Bread
cake
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15
×
Which part of the egg adds thickness and richness in a custard?
yolk
white
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15
×
When you knead yeasted dough, you are trying to strengthen gluten bonds.
false
true
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15
×
When baking what temperature should you eggs and butter be at?
room temp
cold
warm
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15
×
If you have the tiniest amount of egg white in a bowl, it can cause it to not whip.
False
True
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15
×
What kind of gas is created when using leaveners?
carbon monoxide
carbon dioxide
carbon trioxide
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15
×
Which of the following is a natural/biological leavener?
baking soda
baking powder
steam
yeast
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