Final Assessment of Year 1

An ingredient that is the foundation of quick breads is:

• sugar

• Flour

• Salt

• Eggs

The following are all classified as quick breads EXCEPT

• Cinnamon Rolls

• Loaf Breads

• Muffins

• Biscuits

Which of the following are the the most popular leavening agents for Quick Breads

• Baking Soda & Yeast

• Baking powder and flour

• baking soda and flour

• baking powder and baking soda

In quick breads, which ingredient provides added volume and structure and is also known as a natural leavening agent?

• Sugar

• salt

• Eggs

• Flour

Which typical ingredient found in quick breads strengthens the gluten and adds flavor?

• Fat

• Salt

• Eggs

• Sugar

_________ such as double-acting baking powder or baking soda, allow quick breads to leaven, or rise.

• Fat

• Eggs

• Flour

• Leavening Agents

A type of batter that is so thick it needs to be scraped from a portion or ice cream scoop to the bakeware is:

• Drop batter

• Pour batter

• Pancake batter

• Cake batter

A mixing method that involves using oil or liquid fat to blend ingredients

• Mixing Method

• Creaming Method

• Biscuit Method

• Blending Method

Large irregular holes in the crumb are called

• Air Pockets

• Crumbs

• Bubbles

• Tunnels

A method of mixing that involves cutting in fat with dry ingredients is called:

• Blending Method

• Creaming Method

• Biscuit Method

• Mixing Method