Bread Review CH. 22

In a quick bread flour

• Provides gluten and structure to baked goods.

• Provides flavor and carmelizes

• Leavening agent that needs an acid to activate

• Leavening agent that can activate with liquid and then heat

• Provides tender and moist product

In a quick bread fat

• Provides gluten and structure to baked goods.

• Provides flavor and carmelizes

• Leavening agent that needs an acid to activate

• Leavening agent that can activate with liquid and then heat

• Provides tender and moist product

Biscuits are made by using the ____________ method.

• muffin

• biscuit

• cake

Quick breads are "quick" because they use what as a leavening agent? (select all that apply)

• yeast

• baking powder

• baking soda

• salt

Pancakes are an example of a

• Drop batter

• Pour batter

• Soft dough

• Kneading dough

What is the function of salt in a quick bread?

• Add flavor

• Add texture

• Leavening

• Color

What is the gas that makes baked goods rise?

• CO2

• H2O

• CO2O

• Helium

A tool that we do not use when making quick breads is

• Rubber spatula

• Pastry blender

• Electric mixer

• Wooden spoon

Which of the following is not one of the seven main ingredients in quick breads?

• Flour

• Fat

• Sweetener

• Milk

What does flour need in order to activate and develop gluten?

• Eggs

• Salt

• Leavening agent

• Liquid