Quick Breads-PPT.

Multiple Choice

Quick Breads are called "quick" because they use _______as a leavening agent.

• Baking soda

• Baking powder

• yeast

• either baking soda or powder

Multiple Choice

What are leavening agents?

• an ingredient that sweetens
• a mixture of dry ingredients
• an ingredient that causes baked goods to rise

Multiple Choice

Pancakes are an example of a _________batter.

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

Multiple Choice

A tool that should not be used when making quick breads is.....

• spoon
• pastry blender
• electric mixer
• rubber spatula

Multiple Choice

When you "cut-in" what do you mix with flour

• oil
• solid fat
• yeast
• salt

Multiple Choice

The main difference between the muffin method and the biscuit method of making quick breads is

• how you stir it

• how you add your sugar

• the type of fat and how you add it

• the type of liquid that is used

Multiple Choice

The biscuit method of mixing involves ...

• melted butter
• oil
• solid fat
• no fat

Multiple Choice

How do you get flaky layers in some quick breads?

• Stir them a lot
• Cut the fat into small pieces
• Cut into them very slowly
• Use oil

Multiple Choice

What is the gas that makes baked products rise?

• Oxygen
• H2O
• Helium
• CO2

Multiple Choice

What is the purpose of flour in quick breads?

• structure
• moisture
• sweetness
• color

Multiple Choice

What is the function of salt in quick breads?

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

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.