Quick Bread review flashcards

Front

What is a quick bread?

Back

A bread that rises without using yeast

Answer explanation

A quick bread is defined as a bread that rises without using yeast, typically using baking powder or baking soda as leavening agents. This distinguishes it from yeast breads, which require fermentation to rise.

Front

What are the 3 types of quick bread batters?

Back

Pour batter, drop batter, soft dough

Answer explanation

The three types of quick bread batters are pour batter, drop batter, and soft dough. Pour batter is thin and can be poured, drop batter is thicker and dropped from a spoon, while soft dough is kneaded and shaped.

Front

What is a leavening agent?

Back

An ingredient that rises the bread

Answer explanation

A leavening agent is an ingredient that causes dough to rise by producing gas, which creates air pockets in the bread. This is essential for achieving the desired texture and volume in baked goods.

Front

What goes on the bottom of a cookie sheet/jellyroll pan to keep it from sticking?

Back

Parchment paper

Answer explanation

Parchment paper is the best choice to line a cookie sheet or jellyroll pan as it provides a non-stick surface, preventing cookies from sticking. Wax paper is not heat-resistant, and plastic wrap cannot withstand baking temperatures.

Front

Leavening agents used in quick breads: Baking soda, baking powder, steam, Baking soda, yeast, salt, Baking powder, steam, salt, Yeast

Back

Baking soda, baking powder, steam

Answer explanation

Quick breads use leavening agents that work quickly. Baking soda and baking powder are chemical leaveners, while steam can also create lift. Yeast is not used in quick breads, making 'Baking soda, baking powder, steam' the correct choice.

Front

Which one is a quick bread? Options: French loaf, Tortilla, Biscuit, Pizza dough

Back

Biscuit

Answer explanation

A biscuit is a type of quick bread made using baking powder or baking soda as a leavening agent, allowing it to rise quickly. In contrast, a French loaf, tortilla, and pizza dough require longer fermentation processes.

Front

Which one is a leavening agent we've used in class? Options: Butter, Yeast, Baking soda, Flour

Back

Baking soda

Answer explanation

Baking soda is a common leavening agent that helps baked goods rise by producing carbon dioxide when it reacts with an acid. Unlike butter, yeast, or flour, baking soda specifically serves this purpose in class.

Front

What tool is used to cut-in solid fat into a flour mixture?

Back

Pastry blender

Answer explanation

The correct tool to cut-in solid fat into a flour mixture is a pastry blender. It effectively blends fat into flour, creating a crumbly texture, which is essential for pastries. This aligns with Ms. Westbrook's favorite utensil!

Front

Pancakes are classified as what type of quick bread?

Back

Pour batter

Answer explanation

Pancakes are made from a batter that is thin enough to be poured onto a griddle, classifying them as a pour batter. This type of quick bread has a liquid consistency, allowing it to spread easily when cooked.

Front

What type of measuring cup do you use to measure sour cream or yogurt? Options: Liquid, Dry, Measuring spoons, Any type will work fine

Back

Dry

Answer explanation

To measure sour cream or yogurt, a dry measuring cup is preferred because these ingredients are thick and need to be scooped and leveled off, unlike liquids which are measured by volume. Thus, the correct choice is 'Dry'.