Quick and Yeast Breads

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

• baking soda
• baking powder
• yeast
• either baking soda or powder

Pancakes are an example of a ___________ batter.

• Pour
• Drop
• Rolled
• Soft

The creation of tunnels in quick breads is a sign of:

• mixing correctly
• under mixing
• over mixing
• not developing enough gluten

The biscuit method of mixing involves:

• oil
• melted butter
• solid fat
• no fat

A key difference between the biscuit method and the blending method is the blending method uses:

• liquid
• oil/liquid fat
• flour
• leavening agents

The crumb of a muffin should:

• be tender
• be moist
• break apart without crumbling
• all of the above

A sign of too much leavening in quick breads is:

• sweet flavor
• bitter aftertaste
• brittle texture
• golden color

In order to get the best rise on your biscuits you should:

• cut straight down with the biscuit butter
• twist the biscuit cutter
• cut however you like
• cut them by hand, not with a biscuit cutter

Overkneading biscuits or cutting incorrectly can cause the biscuits to:

• puff up
• deflate
• be flaky
• be golden brown

Quality biscuits are:

• dome topped
• flat topped
• pale in color
• dry and brittle