Exam Review 4-TN24

Front

Biscuits and pancakes are alike in that they

Back

Both are quick breads

Front

You only have an hour to cook. A good choice of bread to make would be

Back

Cheese Biscuits

Front

A leavening agent that you would add to biscuit dough is: Baking Powder, Salt, Yeast, Shortening

Back

Baking Powder

Front

Which of the following is a characteristic of quick breads?
Options:
They require long fermentation times,
They need to be kneaded extensively,
They use chemical leavening agents,
They are always sweet

Back

They use chemical leavening agents

Front

What is the primary purpose of kneading dough?

Back

To develop gluten

Front

Which ingredient is commonly used to make pancakes rise? Options: Yeast, Flour, Baking Soda, Butter

Back

Baking Soda

Front

Julie made muffins that have "tunnels" in them. What did she most likely do wrong when making the muffins?

Back

Overmixed the batter

Front

Using the biscuit method, after you cut in the fat with a pastry blender, the flour and fat will look most like:

Back

Small peas

Front

When making yeast bread, the weight of an ingredient is determined by using: measuring spoon, wooden spoon, measuring cup, scales

Back

scales

Front

When making sour dough bread, the dough needs to sit at room temperature overnight to allow:

Back

fermentation to occur