Quick Breads & Yeast Breads
Specialty
9th - 12th Grade
Used 164+ times
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28 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Quick Breads are called "quick" because they use ________ as a leavening agent.
baking soda
baking powder
yeast
either baking soda or powder
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The biscuit method of mixing involves:
oil
melted butter
solid fat
no fat
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The crumb of a muffin should:
be tender
be moist
break apart without crumbling
all of the above
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A sign of too much leavening in quick breads is:
sweet flavor
bitter aftertaste
brittle texture
golden color
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Overkneading biscuits or cutting incorrectly can cause the biscuits to:
puff up
deflate
be flaky
be golden brown
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Yeast breads must be ___________ in order to develop the gluten
mixed
scaled
kneaded
none of the above
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An important step for the texture and flavor of yeast breads is _____________. This process allows the yeast to activate and ferment.
Kneading
Proofing
Scaling
Slicing
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