Quick Breads & Yeast Breads Review

Yeast Breads are leavened with

• baking soda
• yeast
• baking powder

What is the first step for making yeast breads?

• Shape the dough and bake it
• Allow the dough to rise
• Dissolve yeast in hot water/milk

What is the function of flour in yeast breads?

• It provides structure for the product
• It coats the gluten molecules contributing to tenderness, flavor, and browning
• It is a leavening agent

What is the function of fat in yeast breads?

• Strengthens gluten and adds flavor
• It is a leavening agent
• Coats the gluten, contributing to tenderness, flavor and browning

What is the function of liquid in yeast breads?

• helps carry flavorings throughout the bread and contributes to tenderness
• provides structure for the product
• contributes to tenderness, flavor and browning

What is the last step when preparing yeast breads?

• shape the dough and bake it
• dissolve yeast in hot water/milk
• knead the dough

Quality biscuits are....

• rough and bumpy
• pale in color
• flat top
• dry and brittle

The biscuit method of mixing involves ...

• melted butter
• oil
• solid fat
• no fat

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