
Quick & Yeast bread
Authored by Tamara Dennis
Education
9th - 12th Grade
Used 10+ times

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14 questions
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1.
MATCH QUESTION
1 min • 3 pts
Match the following:
not in this unit
Yogurt, sherbet, half and half
quick bread
Bagel, pita, pretzel, baguette, brioche
yeast bread
Cornbread, scone, tortilla, muffin, pancake, biscuit, banana bread
2.
MATCH QUESTION
1 min • 5 pts
2- yeast bread
3- uses a leavening agent other than yeast & eggs
2- quick bread
2- uses yeast
1- quick bread
1- takes a longer amount of time
3- quick bread
2- uses yeast, eggs, air, banking powder & baking soda
1- yeast bread
1- takes a short amount of time
3.
MATCH QUESTION
1 min • 3 pts
soft or stiff consistency
drop batter
thick consistency
dough batter
liquid consistency
pour batter
4.
MATCH QUESTION
1 min • 5 pts
lean dough
low fat & sugar, hard crust with a dry/chewy crumb: french bread & pizza crust
dough batter
sugar cookie/chocolate chip cookie dough, pie crust
rich dough
high fat & sugar, elastic, soft crust: brioche, cinnamon rolls
pour batter
pancakes & waffles
drop batter
muffins, cornbread, & banana bread
5.
MATCH QUESTION
1 min • 4 pts
Quick bread
1. Separate wet & dry ingredients
2. Make a well & gently mix
3. Don't over-beat
4. Spray or line tin
5. Fill tin 2/3's full
6. Use toothpick to check for doneness
Muffin Method
1. Mix dough
2. Knead dough
3. Proof dough to 2x the size
4. Shape dough
5. Proof dough
6. Bake dough until brown
Yeast dough
Baking soda + Cream of tarter = baking powder
Biscuit Method
1. Cut solid fat into dry ingredients with pastry blender
2. Looks like it has small lumps
3. Creates flaky layering
4. Can be rolled & cut or dropped onto baking sheet
6.
REORDER QUESTION
1 min • 5 pts
Reorder the following in the order that you knead dough
Slightly turn the dough, & fold it in half.
Repeat process for 10 minutes.
Turn the dough onto your work surface and work into a ball.
Press your heal into the dough and push forward slightly.
Lightly flour a flat, clean surface. Flour your hands.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Choose the BEST answer: Evenly colored, not too rough, high volume, symmetrical shape are all attributes of what type or crust?
outside
inside
outside & yeast bread
Outside & quick bread
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