Yeast & Quick Bread

All of the following are examples of quick bread EXCEPT

• CORN BREAD

• DINNER ROLLS

• OATMEAL MUFFINS

• CHOCOLATE CHIP PANCAKES

The main reason why sugar is used in making savoury yeast bread is

• TO QUICKEN THE ACTIVATION OF YEAST

• FOR COLOUR

• FOR NUTRIENTS

• FOR FLAVOUR

ANSWER TRUE OF FALSE FOR THE FOLLOWING QUESTIONS:

Quick breads take longer to rise than yeast breads.

• TRUE

• FALSE

Room temperature liquid is best for making bread.

• FALSE

• TRUE

Salt can slow down the time it takes for yeast doughs to rise

• TRUE

• FALSE

Proofing is the step in the bread making process where the dough is shaped and then allowed to rise for a final time before it is baked.

• TRUE

• FALSE

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

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

The creation  of tunnels and peaks in muffins is a sign of

• not adding enough gluten
• under mixing
• Over mixing
• not making a well

Pancakes are an example of a _________batter.

• Drop batter
• Pour batter
• stiff dough
• soft dough

What is the function of salt in quick breads?

• Tenderizing Agent
• Adds Flavor
• Gives structure
• Adds moisture