Quick Breads Flashcard

Front

How are quick breads leavened?

Back

By quick acting ingredients such as baking powder, baking soda, eggs, air, or steam

Front

What is the 'Muffin Method' of mixing?

Back

Sifting dry ingredients and beating liquid ingredients separately

Front

What is the main difference between quick breads and yeast breads?

Back

Quick breads are leavened by quick acting ingredients, while yeast breads are leavened by yeast.

Front

Which of the following is not a leavening agent used in quick breads?
Baking powder,
Baking soda,
Yeast

Back

Yeast

Front

What is the 'Biscuit Method' of mixing?

Back

Cutting cold fat into dry ingredients before adding liquid

Front

What is the purpose of 'kneading' in the process of making bread?

Back

To develop gluten in the dough

Front

What is the role of 'yeast' in bread making?

Back

It helps in the rising of the dough

Front

The most efficient and accurate way to measure 3/4 cup of brown sugar: 1/2 cup + 1/4 cup dry measuring cups

Back

1/2 cup + 1/4 cup dry measuring cups

Front

True or False: Fill up muffin cups 2/3 full.

Back

True

Front

True or False: Sugars are considered to be liquid ingredients in baked products.

Back

False