Quick Breads Review

Which of the following will cause baking soda to react?

• Milk

• Flour

• Buttermilk

• Water

Yeast is the leavening agent most often used in quick breads.

• True

• False

When baking soda and baking powder are activated, carbon dioxide is created.

• True

• False

Baking soda is acidic.

• True

• False

Well-developed gluten is desirable in quick breads.

• True

• False

The muffin mixing method calls for a liquid fat.

• True

• False

The Main difference between Quick
Breads and Yeast Breads is....

• the leavening agent that is used
• the liquid that is being used
• flour used
• all of  the above

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

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

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

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

A sign of too much leavening in quick breads is.....

• sweet flavor
• pleasant flavor
• brittle texture
• bitter aftertaste