Quick Breads Quiz

What type of leaveners are baking soda and baking powder?

• Organic

• Chemical

• Biological

• Natural

What is a common characteristic of quick breads?

• Long fermentation time

• Use of yeast

• Quick preparation time

• Use of sourdough starter

What is the main advantage of the straight dough method?

• It requires no mixing.

• It is time-consuming.

• It simplifies the mixing process.

• It requires special equipment.

Which of the following is a characteristic of quick breads?

• They require long fermentation.

• They are made with yeast.

• They are made quickly without yeast.

• They are always sweet.

What is the result of creaming fat and sugar together?

• A very fine crumb

• A coarse texture

• A dry mixture

• A liquid batter

What is the main difference between AP flour, Bread flour, and cake flour?

• Dense

• yeast content

• protien content

• leaveners

What provides the structure for cakes with the lightest texture in the foaming method?

• Flour

• Sugar

• Foam of whole eggs, yolks, or whites

• Butter

Why is it important to sift baking soda in a product?

• It makes the product sweeter.

• It prevents clumps and distributes evenly

• It adds color to the product.

• It increases the product's acidity.

Which method is used for cookies that are piped onto a baking sheet?

• Bagged

• Rolled

• Icebox

• Molded

Oatmeal cookies are an example of which type of cookie?

• Bar cookies

• Dropped cookies

• Molded cookies

• Pressed cookies