Quick Breads Quiz

What are quick breads?

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

• Baked products that require a long fermentation process.

• Baked products that are made without any leavening agents.

• Baked products that are only made using yeast.

What is used to prepare quick breads?

• Yeast

• Chemical leaveners

• No leavening agents

• Natural fermentation

Which of the following is an example of a quick bread?

• Croissant

• Banana bread

• Baguette

• Rye bread

What is gluten?

• A type of sugar

• A protein that gives strength and elasticity to batters and doughs

• A type of fat

• A type of vitamin

What role does gluten play in baked products?

• It adds sweetness

• It holds the leavening gases to help the baked product rise

• It adds color

• It reduces the baking time

Why do quick breads not want gluten to overdevelop?

• It makes the bread too sweet

• It makes the bread too dense

• It makes the bread too dry

• It makes the bread too salty

What is the result of overdeveloped gluten in quick breads?

• Light and tender products

• Compact and tough products

• Fluffy and airy products

• Moist and soft products

How can you keep quick breads light and tender?

• Mix them for a long time and handle them roughly

• Mix them for only a short time and handle them carefully

• Use a lot of yeast

• Bake them at a high temperature

What type of fat is used in the Biscuit Method?

• Liquid fat

• Solid/cold fat

• Melted fat

• Warm fat

What tool can be used to cut in fat into the dry mixture in the Biscuit Method?

• Rolling pin

• Pastry blender

• Whisk

• Spatula