Quick Breads

The ingredient that makes quick breads rise is called the.....

• gluten

• leavening agent

• buttermilk

• kneader

AP flour refers to

• All Purpose flour

• All Performing flour

• Advanced Placement flour

• Amazing Purpose flour

The cause of peaks and tunnels in muffins is.....

• not enough mixing

• too much liquid

• over-mixing

• too much flour

The type of flour that gives us the most fiber is....

• AP flour

• cake flour

• self-rising flour

• whole wheat

The flour provides the ______ in quick breads.

• coagulation

• structure

• stickiness

• leavening

Shortening used in making quick breads includes....

• margarine

• butter

• lard

• all of these

The fat that gives us the most saturated fat is....

• margarine

• olive oil

• vegetable shortening

• lard

When a recipe calls for "sugar", we should use _____sugar.

• granulated

• confectioner's

• brown

• 10X

Brown sugar is just granulated sugar that has ____added to it.

• honey

• brown food coloring

• molasses

• cooked sugar

Eggs that are mixed into quick breads will add.....

• color

• rich flavor

• binding

• all of these