Quick Breads and Nutrition

Why are Quick Breads called 'Quick'?

• They are made quickly without yeast.

• They require a long fermentation process.

• They are baked at a very high temperature.

• They use a special type of flour.

Quick Breads use chemical leaveners to achieve a faster rise than using yeast.

• True

• False

Identify the type of quick bread that is baked in a loaf pan.

• Sourdough

• Baguette

• Banana bread

• Croissant

Fill in the blank: Dough is a thick mixture of dry ingredients with more flour and less liquid so that it makes a soft, thick, ______ paste.

• stiff

• runny

• watery

• thin

What should you do after pouring the liquid into the well of dry ingredients?

• Stir the mixture gently

• Let it sit for 10 minutes

• Add more liquid

• Cover it with a lid

What is a characteristic of a properly mixed muffin?

• A) Peaked top with tunnels

• B) Rounded, pebbly top with a coarse but tender texture

• C) Flat top with a smooth texture

As the quick bread cools, the structure becomes _______ and holds its shape.

• firm

• soft

• liquid

• crumbly

Biscuit method differs from the muffin method because solid fat is added to dry ingredients before ______, making it have a delicate texture and tender, flaky crust.

• liquids

• baking

• mixing

• kneading

What is the first step in preparing biscuits using the pastry and biscuit method of mixing?

• Measure the ingredients

• Preheat the oven

• Mix the dry ingredients

• Cut in the fat

Fill in the blank: Cut in the shortening into the flour until the particles resemble coarse ________.

• sand

• sugar

• breadcrumbs

• powder