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Quick & Yeast bread

Authored by Tamara Dennis

Education

9th - 12th Grade

Used 10+ times

Quick & Yeast bread
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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

yeast bread

Cornbread, scone, tortilla, muffin, pancake, biscuit, banana bread

quick bread

Bagel, pita, pretzel, baguette, brioche

2.

MATCH QUESTION

1 min • 5 pts

Match the following

2- quick bread

2- uses yeast, eggs, air, banking powder & baking soda

1- quick bread

1- takes a longer amount of time

1- yeast bread

3- uses a leavening agent other than yeast & eggs

3- quick bread

2- uses yeast

2- yeast bread

1- takes a short amount of time

3.

MATCH QUESTION

1 min • 3 pts

Match the following

soft or stiff consistency

pour batter

thick consistency

drop batter

liquid consistency

dough batter

4.

MATCH QUESTION

1 min • 5 pts

Match the following

dough batter

high fat & sugar, elastic, soft crust: brioche, cinnamon rolls

drop batter

sugar cookie/chocolate chip cookie dough, pie crust

lean dough

pancakes & waffles

pour batter

low fat & sugar, hard crust with a dry/chewy crumb: french bread & pizza crust

rich dough

muffins, cornbread, & banana bread

5.

MATCH QUESTION

1 min • 4 pts

Match the following

Yeast dough

1. Mix dough

2. Knead dough

3. Proof dough to 2x the size

4. Shape dough

5. Proof dough

6. Bake dough until brown

Quick bread

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

Biscuit Method

Baking soda + Cream of tarter = baking powder

Muffin Method

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

6.

REORDER QUESTION

1 min • 5 pts

Reorder the following in the order that you knead dough

Lightly flour a flat, clean surface. Flour your hands.

Press your heal into the dough and push forward slightly.

Repeat process for 10 minutes.

Turn the dough onto your work surface and work into a ball.

Slightly turn the dough, & fold it in half.

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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