Quick Breads

The Main difference between Quick Breads and Yeast Breads is....

• Type of Flour Used
• Type of Leavening Used
• Liquid Used
• Temperature Served

The creation tunneling in muffins is a sign of

• Not enough gluten stabilizer
• Under mixing
• Over mixing
• Oven temperature

A sign of too much baking soda in quick breads is.....

• Overly sweet flavor
• Brittle texture
• Bitter / Soapy After Taste
• Tunneling

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

• Baking powder and baking soda
• Dry active yeast
• Cake yeast
• Egg whites

The biscuit method of mixing involves ...

• Melted fat
• Solid Fat
• No fat at all
• Softened fat

What is the function of salt in quick breads?

• Flavor enchancer
• Tenderizing agent
• Structure 
• Supports moisture

What is the gas that makes baked products rise?

• Oxygen
• Helium
• Carbon Dioxide
• Water

An example of a quick bread would be

• Pizza crust
• Blueberry muffin
• Cinnamon roll
• Soft pretzel

Over mixing causes quick breads to become tough because of the over development of __________

• Yeast
• Egg Proteins
• Gluten
• Sugar

What best describes the muffin mixing method

• Measuring out the dry ingredients and wet ingredients seperately then mixing until just combined
• Cutting in cold butter, adding wet ingredients and rolling out
• Mixing together the fat, sugar and eggs until light and fluffy, then adding the balance of ingredients
• Measuring out the dry ingredients and wet ingredients seperately then mixing them together on high speed for 15 minutes