Quick Breads

Biscuits, muffins, and pancakes are these;

• drop breads
• quick breads
• yeast breads
• fruited 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

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

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

The toothpick doneness test is when a toothpick is inserted into a baked good and 

• Comes out wet
• Sticks in the bread
• Can be inserted fully into the bread
• Comes out clean

What does a leavening agent do?

• Kills the yeast
• Makes the dough rise
• Makes the bread flat
• Promotes browning