Quick Breads Assessment

The key difference between dough and batter is the ____.

• proportion of liquid used
• leavening agent used
• length of time they are beaten
• amount of fat added

Quick breads have a soft texture because they are usually ____.

• high in moisture and low in shortening
• low in moisture and high in shortening
• low in moisture and low in shortening
• high in moisture and high in shortening

Overmixing quick bread dough can cause the finished product to be ____.

• soft and dense
• dry and flaky
• tender and smooth
• tough or chewy

Which of the following can cause holes or tunnels to form in quick bread?

• Using insufficient shortening.
• Using too much shortening.
• Undermixing the product during preparation.
• Overmixing the product during preparation.

Which of the following describes the biscuit method?

• Combine dry ingredients, cut in shortening, and then add liquid ingredients.
• Combine dry ingredients, cut in liquid ingredients, and then add shortening.
• Combine liquid ingredients with dry ingredients, and then cut in shortening.
• Combine liquid ingredients with shortening, and then add dry ingredients all at once.

Which of the following is the key difference between muffin and biscuit preparation?

• Type of sugar.
• Amount of mixing once sugar is added.
• Type of fat.
• Type of leavening agent.

If fruits or nuts are to be added to muffins, they should be ____.

• folded into the liquid ingredients
• mixed with the dry ingredients
• mixed with the shortening
• folded in at the end of preparation

Fritters are ____.

• always made from dough
• always made from batter
• made from either dough or batter
• made from a mixture that is not quite batter and not quite dough

Crêpes require no leavening agent because they are ____.

• naturally stiff
• paper-thin
• always made with self-rising flour
• made with lots of eggs

As pâte à choux bakes, the batter ____.

• rises, the center becomes hollow, and the outside becomes crisp
• rises, the center becomes hollow, and the outside becomes soft
• contracts, the center solidifies, and the outside becomes tender and flaky
• solidifies, the center firms, and the outside becomes crisp