Quick and yeast breads

The main difference between quick breads and yeast breads...

• Temperature Served

• Type of flour used

• Liquids used

• Type of leavening used

The creation tunneling in muffins is a sign of

• Under mixing

• Oven temperature

• Over mixing

• Not enough gluten stabilizer

Quick breads are called "quick" because they use ____ as a leavening agent.

• Baking powder and baking soda

• Cake yeast

• Dry active yeast

• Egg whites

Over mixing causes quick breads to become tough because of the over development of ________.

• Egg proteins

• Yeast

• Gluten

• Sugar

What is an example of a pour batter?

• Muffins

• Biscuits

• Pancakes

• Yeastbread

Cheddar biscuits are an example of what?

• Soft dough

• Drop batter

• Stiff dough

• Pout batter

What tool is used to combine the shortening with flour in biscuits?

• Electric hand mixer

• Fork

• Pastry blender

• Rubber scraper

What needs to be done to the dry ingredients in a muffin recipe before adding liquids?

• Cut in a fat

• Sift the dry ingredients

• Make a well

• Pour the dry ingredients into the liquids

If your muffin has a flat top, what has happened to the batter?

• Under mixed

• Over mixed

• The perfect muffin

• To dry

How full should a muffin cup be?

• Completely full

• 1/2 full

• 1/4 full

• 3/4 full