Quick Breads & Yeast Breads

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

• baking soda
• baking powder
• yeast
• either baking soda or powder

The biscuit method of mixing involves:

• oil
• melted butter
• solid fat
• no fat

The crumb of a muffin should:

• be tender
• be moist
• break apart without crumbling
• all of the above

A sign of too much leavening in quick breads is:

• sweet flavor
• bitter aftertaste
• brittle texture
• golden color

Overkneading biscuits or cutting incorrectly can cause the biscuits to:

• puff up
• deflate
• be flaky
• be golden brown

Yeast breads must be ___________ in order to develop the gluten

• mixed
• scaled
• kneaded
• none of the above

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 

A main difference in the preparation of quick breads and yeast breads is...

• Cooking time
• leavening agent used
• flour used
• liquids used

What is the ideal temperature for a place where dough will rise?

• 55 to 65 degrees
• 75 to 85 degrees
• 65 to 75 degrees
• 85 to 95 degrees

How much flour should you sprinkle on your work surface and your hands when turning out yeast dough?

• a generous amount c. a very small amount b. about 1/2 cup d. a generous amount
• a very small amount
• about 1/2 cup
• about 1 cup