Quick Bread

Which of the following is an advantage that quick bread have over yeast bread?

• Quick bread can be produced in a much shorter time because no fermentation is necessary

• Quick breads are easier to produce because so little mixing is required

• There is an almost unlimited variety of quick breads that can be produced

• all of the above

Quick breads are quick because they____

• can be mixed in only a few minutes

• require no fermentation

• can be produced from prepared mixes

• all of the above

Which of the following is produced from a soft dough?

• popovers

• muffins

• scones

• biscuits

• both c and d

Drop batter differs from poured batters because drop batters____________

• produce superior products

• contain completely different ingredients

• are thicker

• all of the above

Gluten development in quick breads__________

• helps to strengthen flavours

• should be minimized in order to avoid toughness

• is a result of chemical leavening agents

• is necessary to avoid tunneling

Which of the following quick bread methods involved kneading?

• muffin

• biscuit

• creaming

• none of the above

The major disadvantage of the muffin methods is

• the expense of the equipment involved

• that it requires more time than the other methods

• toughness caused by over mixing

• the great deal of skill and experience it requires

When portioning batter into muffin tins, it is best to _____

• stir the mix between each portion to ensure it's combined

• scoop the batter for each portion from the middle of the bowl

• dip the portion scoop in worm water between portions

• none of the above

• all of the above

which of the following pairs of quick bread products use the same mixing methods?

• muffins and scones

• gingerbread and soda bread

• biscuits and scone

• muffins and popovers

Popovers are leavened by_________

• eggs

• baking soda

• steam

• heat