Quick Breads Quiz

Olivia and William are in a baking contest! What are quick breads?

• Breads that are made with yeast and require long hours to prepare.

• Baked products that can be prepared in a short amount of time using chemical leaveners.

• Breads that are made without any leavening agents.

• Baked products that are only made with natural ingredients.

Arjun and Charlotte are baking in the kitchen! Can you help them figure out which of the following is NOT a quick bread?

• Biscuits

• Muffins

• Sourdough bread

• Pancakes

Mia and Daniel are making pancakes for breakfast. Can you help them figure out the consistency of pour batters they should use?

• High proportion of flour, thick consistency

• Large amount of liquid, small amount of flour

• Small amount of liquid, high proportion of flour

• Equal amounts of liquid and flour

Aiden and Anika are having a bake-off! Can you help them decide which type of batter they should use for making scrumptious drop biscuits?

• Pour batter

• Drop batter

• Kneaded dough

• Creamed mixture

William and Evelyn are baking enthusiasts! Can you help them figure out what makes drop batters unique compared to pour batters?

• They have a thinner consistency

• They require kneading

• They have a higher proportion of flour

• They are used for making cakes

Luna and Michael are baking enthusiasts! They are trying to make a delicious soft dough quick bread. Which of the following should they choose?

• Rolled cookies

• Shortcakes

• Pie crust

• Sourdough bread

Hey foodies! Kai, Luna, and Ava are baking up a storm. Can you guess which of the following is a stiff dough quick bread they're making?

• Pancakes

• Rolled cookies (sugar)

• Crepes

• Muffins

Isla and Luna are baking some delicious biscuits! Can you help them by choosing the first step in the Biscuit Method of mixing?

• Add liquid all at once

• Use pastry blender to cut in fat

• Sift dry ingredients together in mixing bowl

• Use when making bread

Avery and Noah are baking some delicious biscuits! What tool should they use to cut in the fat into the dry mixture using the Biscuit Method?

• Food processor

• Whisk

• Pastry blender (or two knives)

• Rolling pin

In the Biscuit Method, what should the fat resemble in the dry mixture before Scarlett adds the liquid?

• Smooth and creamy

• Size of small peas

• Size of coarse cornmeal

• Completely melted