ATI TEAS 7
ATI TEAS 7 Version 2 Reading Questions
Extract:
What really sets this species apart is how they reproduce. Mourning geckos are all female and reproduce through parthenogenesis, where the mother essentially clones herself to create her offspring. However, their genes have the ability to recombine to allow genetic variation and mutation. Like many other geckos, mourning geckos lay two eggs at a time several times a year. The eggs incubate for 65 to 103 days.
Question 1 of 5
Which one of the following credentials would increase the author's credibility?
Correct Answer: A
Rationale: In this context, discussing the reproduction of mourning geckos, a credential related to zoology and animal behavior, such as being a senior zoologist, would enhance the author's credibility. A zoologist specializing in animal behavior and reproduction would have the relevant expertise and knowledge to discuss the unique reproductive characteristics of mourning geckos. Librarians, editors, and wildlife photographers, while respectable professions, do not directly relate to the topic being discussed.
Extract:
Egg Replacements in Baking
Eggs are an important staple of many baking recipes. They serve several crucial functions, such as binding, leavening, and providing moisture to the final product. However, some people are unable to consume eggs for a variety of reasons. If you are one of these people, baking can seem daunting. Fortunately, there are several substitutions that will allow you to continue enjoying your delicious treats without using eggs.
Two popular egg replacements are applesauce and banana. These things work well enough to provide moisture to your dessert, but they are suboptimal replacements overall, because providing moisture is only one function of the egg. When using applesauce or banana in place of eggs, you may find that your baked goods crumble or do not rise properly. Luckily, here are other ways to achieve binding and leavening effects that are more similar to those of eggs.
Eggs help emulsify the disparate ingredients of your recipe into one homogenous batter or dough. To achieve this, it is most effective to use something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or buttermilk for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes before using.
Eggs help emulsify the disparate ingredients of your recipe into one homogenous batter or dough. To achieve this, it is most effective to use something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or buttermilk for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes be
Question 2 of 5
Which of the following is a relevant idea needed for an objective summary of this text?
Correct Answer: B
Rationale: The correct answer is B. In the text, it is highlighted that eggs serve functions like binding and leavening in baking recipes. The text discusses various egg replacements and emphasizes the importance of substitutes being able to fulfill these roles. Therefore, understanding that egg substitutes should bind and leaven the recipe ingredients is a relevant idea for summarizing the content of the text.
Extract:
Egg Replacements in Baking
Eggs are an important staple of many baking recipes. They serve several crucial functions, such as binding, leavening, and providing moisture to the final product. However, some people are unable to consume eggs for a variety of reasons. If you are one of these people, baking can seem daunting. Fortunately, there are several substitutions that will allow you to continue enjoying your delicious treats without using eggs.
Two popular egg replacements are applesauce and banana. These things work well enough to provide moisture to your dessert, but they are suboptimal replacements overall, because providing moisture is only one function of the egg. When using applesauce or banana in place of eggs, you may find that your baked goods crumble or do not rise properly. Luckily, here are other ways to achieve binding and leavening effects that are more similar to those of eggs.
Eggs help emulsify the disparate ingredients of your recipe into one homogenous batter or dough. To achieve this, it is most effective to use something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or buttermilk for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes before using.
Eggs help emulsify the disparate ingredients of your recipe into one homogenous batter or dough. To achieve this, it is most effective to use something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or buttermilk for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes before using.
Either of these options will effectively bind your ingredients. However, if you are baking something that needs to rise, like a cake, you may want to give your dessert a little additional help. In this case, mix 1 teaspoon of baking soda with 1 tablespoon of a neutral-flavored vinegar, such as white or apple cider, and add this mixture alongside the other wet ingredients.
Question 3 of 5
Which one of the following statements identifies the author's point of view in the passage?
Correct Answer: B
Rationale: The correct answer is B. Throughout the passage, the author discusses various egg substitutes and their effectiveness in baking recipes. The author acknowledges that while applesauce and banana can provide moisture, they are not optimal replacements for eggs due to their limitations in binding and leavening. The passage then introduces alternative options like yogurt, sour cream, buttermilk, and ground flax or chia seeds, which can better mimic the functions of eggs. By presenting a range of substitutes and providing guidance on how to achieve binding and leavening effects similar to eggs, the author's perspective aligns with the statement that there are a number of egg substitutes for recipes.
Question 4 of 5
Which of the following textual evidence is used by the author to reinforce their claim that egg substitutions are plentiful?
Correct Answer: A
Rationale: The correct answer is A because the author mentions that either dairy or non-dairy options like plain yogurt, sour cream, or buttermilk can effectively replace eggs. This emphasizes the plentiful options available for egg substitutions. Choice B is incorrect as it only addresses the moisture aspect of egg replacements, which is not the main focus of the author's claim about the variety of substitutions. Choices C and D are not relevant to the author's discussion on egg substitutions in baking.
Extract:
Egg Replacements in Baking
Eggs are an important staple of many baking recipes. They serve several crucial functions, such as binding, leavening, and providing moisture to the final product. However, some people are unable to consume eggs for a variety of reasons. If you are one of these people, baking can seem daunting. Fortunately, there are several substitutions that will allow you to continue enjoying your delicious treats without using eggs.
Two popular egg replacements are applesauce and banana. These things work well enough to provide moisture to your dessert, but they are suboptimal replacements overall, because providing moisture is only one function of the egg. When using applesauce or banana in place of eggs, you may find that your baked goods crumble or do not rise properly. Luckily, here are other ways to achieve binding and leavening effects that are more similar to those of eggs.
Eggs help emulsify the disparate ingredients of your recipe into one homogenous batter or dough. To achieve this, it is most effective to use something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or buttermilk for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes before using.
Eggs help emulsify the disparate ingredients of your recipe into one homogenous batter or dough. To achieve this, it is most effective to use something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or buttermilk for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes before using.
Either of these options will effectively bind your ingredients. However, if you are baking something that needs to rise, like a cake, you may want to give your dessert a little additional help. In this case, mix 1 teaspoon of baking soda with 1 tablespoon of a neutral-flavored vinegar, such as white or apple cider, and add this mixture alongside the other wet ingredients.
Question 5 of 5
Which one of the following statements is false or misleading based on the given textual evidence?
Correct Answer: C
Rationale: The false or misleading statement based on the given textual evidence is choice C. In the text, it is emphasized that when using egg alternatives, it is most effective to use something with protein or fat that will bind to the starch. Fat is mentioned as a crucial component for binding, especially in achieving the emulsification effect that eggs provide. Therefore, the statement 'When using egg alternatives, you do not need to use fat to bind the starch' is inaccurate and misleading, as fat plays a significant role in binding the ingredients together when replacing eggs in baking.