Quick Breads

What tool should be used to cut fat into flour when using the biscuit method?

• wooden spoon

• pastry blender

• whisk

• hands

A high quality muffin will have all of the following except:

• straight sides

• a peaked top

• rounded top

• rough top

The following ingredient provides structure to a quick bread dough/batter:

• baking powder

• salt

• flour

• sugar

Which of the following is NOT a leavener?

• Baking powder

• Baking soda

• Eggs

• Salt

Which of the following will cause baking soda to react?

• Milk

• Flour

• Buttermilk

• Water

The dry ingredients for quick breads:

• should be added one at a time.

• should be chilled before using.

• should be combined together in a separate bowl.

• should be mixed with an electric mixer.

Yeast is the leavening agent most often used in quick breads.

• True

• False

Muffins are made from a pour batter.

• True

• False

It is best to remove all lumps from quick bread batters and doughs.

• True

• False

It is important to mix quick bread batters and doughs thoroughly.

• True

• False