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Jouer Froggy Jumps
1. We cream the butter and sugar because
A
cream is the teacher's favourite colour
B
it makes the cake tough
C
it adds air to the mixture
2. A conventional oven has a fan.
A
no
B
yes
C
possibly
3. We rub the butter into the flour until it looks like
A
pancake mix
B
saw dust
C
bread crumbs
4. Pancakes, scones and bread all have a lot of similar ingredients.
A
yes
B
no
C
of course not
5. Gluten is a protein in flour
A
yes
B
no
C
maybe
6. When you rub the butter into the flour...
A
you get really messy hands.
B
the scones are much higher in calories.
C
the gluten molecules are prevented from joining together.
7. When the gluten molecules are prevented from joining together...
A
the scones will be really solid and will bounce well.
B
the scones will be light and fluffy
C
the scones will be a big time flop.
8. A convection oven has a fan
A
I don't know
B
no
C
yes
9. Why do we sift the flour?
A
to add air to the mixture
B
to get rid of the weevils
C
to dry it out
10. One function of eggs in a cake is to...
A
make it more expensive.
B
reduce the calories of the cake.
C
bind the mixture together.
11. When you add the dry ingredients to the mixed butter, sugar and egg...
A
you beat the mixture like you're running after a moving train.
B
you carefully and slowly mix the ingredients together.
C
you always use an electric beater, set on "fast".
12. Baking soda is a good raising agent when there are acidic ingredients, such as banana, in your cake.
A
Yes, that's true.
B
Stop pulling my leg.
C
Not at all.
13. Whisking the eggs is also known as the
A
beating method.
B
fail safe method.
C
foaming or sponge method.
14. When you play with the scone dough and knead it for at least ten minutes
A
the scones will be light and fluffy.
B
your grandmother will be amazed by your scones.
C
you could go outside and play baseball with them because they'll be tough.