Foods 2: Quick & Yeast Breads

Quick breads are products made with quick acting leavening agents such as baking powder, baking soda, or yeast.

• True

• False

Hard flours have a higher protein content, which results in a higher amount of gluten.

• True

• False

Egg whites can be used as a leavening agent.

• True

• False

Sugar is considered ‘food’ for yeast, and helps stimulate growth.

• True

• False

Baking powder must be combined with an acidic ingredient for it to work.

• True

• False

Flour can be used as a thickening agent.

• True

• False

A yeast dough with lots of eggs, fat and sugar would be considered a lean dough.

• True

• False

When using the biscuit mixing method, you must knead for at least 5 minutes.

• True

• False

Proofing is the process of letting yeast dough rise in a warm and moist environment, allowing it to double in size.

• True

• False

If you were making a loaf of bread, you would want to use cake flour because it has low protein content and therefore will not develop a lot of gluten.

• True

• False