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Transcript

QUIZ

start

TRIVIAL

Plated desserts

QUESTION 1

QUESTION 2

QUESTION 2/6 - geography

Explanation

Conversion Factor = New Yield / Old Yield

QUESTION 3/6 - HISTORY

Explanation

Functions of eggs in a recipe:LeaveningCreamingColorFlavorNutritional ValueRichnessFreshnessStructureEmulsification and thickening

QUESTION 4

QUESTION 4

Explanation

Chocolate! Because the function of chocolate in this recipe is to give structure.

QUESTION 5

QUESTION 5

Explanation

Maltodextrin converts fats into powder.

QUESTION 6/6

QUESTION 6/6

Explanation

Hydrocolloid: Any ingredient that can thicken or gel a liquid. Gelatin Agar Agar Pectin Xanthan gum Corn starch

End of the quiz!