culinary final 1010

When using the biscuit method for making quick breads, what should the fat be?

• A. Melted

• B. Soft

• C. Cold

• D. None of the above

When using the creaming method for making quick breads, what should be the fat be Softened

• True

• False

What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?

• A . Baking soda

• B. Yeast

• C. Double acting baking powder

• C . Egg yolk

What is the problem if the tops of muffins are cracked and uneven?

• A. Over mixing

• B. Oven temp was to high

• C. To much butter

• D. Old eggs

Old batter, overmixing or outdated leavening agent causes quick breads to be dense ?

• True

• False

all quick breads are made with a chemical leavening agent

• True

• False

Which of the following products are made using the biscuit method?

• muffins

• Scones

• Cakes

• Cookies

Which of the following is NOT true about quick breads?

• A. Quick bread is any bread leavened with leavening agents other than yeast or eggs.

• B. An advantage of quick breads is their ability to be prepared quickly .

• C. When making most quick bread formulas, the flour is mixed in quickly to minimize gluten development

• d. None of the above

The method for making biscuits, scones, and shortcakes is much like the one for making pie dough.

• True

• False

A recipe for muffins can be baked as a quick bread in a loaf pan.

• True

• False