Baking Basics and Quick Breads Review

Baking Basics and Quick Breads Review

Multiple Choice

What is the purpose of flour in quick breads?

• add air to make it light

• improve flavor

• give tenderness

• give structure

Multiple Choice

A pancake is an example of what type of quick bread?

• a drop batter

• a pour batter

• a dough

Multiple Choice

Kneading dough is done by:

• hitting, pounding and rotating
• pushing, folding and turning
• punching, throwing and blending
• mixing, rotating and resting

Multiple Choice

Which of the following is NOT a leavening agent?

• Sugar
• Baking Soda
• Baking Powder
• Eggs

Multiple Choice

Which of the following is NOT a leavening agent?

• Air
• Steam
• Butter
• Yeast

Multiple Choice

Baking powder includes cream of Tartar and baking soda?

• True

• False

Multiple Choice

Loaves are an example of

• Stiff batter

• pour batter

• drop batter

• soft batter

Multiple Choice

When you want to measure flour, you?

• scooped in and leveled with a straight edge

• spoon in and leveled with a straight edge

Fill in the Blank

How many Teaspoons in a Tablespoon?

Multiple Choice

To cut in butter use a?

• Pastry blender

• Pastry brush

Fill in the Blank

Cold fats are use in what baking method?

Multiple Choice

When fat and sugar are mixed together, it is called the?

• Creaming method

• Biscuit method

• Muffin method

Multiple Choice

When mixing the wet and dry ingredients separately, it is called the?

• Biscuit Method

• Muffin Method

• Creaming method

Multiple Choice

Should a lot of gluten be developed in quick breads?

• Yes
• No

Multiple Choice

What is gluten?

• A kind of sticky stuff
• Something most people are allergic to
• A protein that makes dough elastic & stretchy
• A kind of protein that glues stuff together.

Multiple Choice

What is the function of salt in quick breads?

• Tenderizing Agent
• Adds Flavor
• Gives structure
• Adds moisture

Multiple Choice

Pancakes are an example of a _________batter.

• Drop batter
• Pour batter
• stiff dough
• soft dough