Foods Module 4 Lesson 1 Quick Breads

Biscuits, tortillas, and unleavened breads are made from a ______

• yeast

• dough

• water

• tofu

A drop batter is use to prepare______

• muffins

• pancakes

• monkey bread

• tofurky

What is the most likely ratio of liquid to flour in pancake batters?

• 2:1

• 5:2

• 1:1

• 3:3

When using the "muffin method: to prepare quick breads about how many strokes should you use when mixing the wet and dry ingredients together?

• a bunch

• 5-10

• 100

• a few

The two most important factors when preparing quick breads are the _______ of the batter and the ______.

• consistency, temperature

• flavor, weight

• color, flavor

• sugar, spice

Kneading helps form____.

• gluten

• bread

• tofu

• wheat

The Must Have fundamental ingredients of yeast bread are

• yeast, flour,

• milk, sand, water

• flour, yeast, liquid, salt

Breads leavened with carbon dioxide produced by baker's yeast are known as ______

• loaf bread

• muffins

• biscuits

• yeast bread