
Bread Review CH. 22
Authored by Sara Abrahamson
Other
10th Grade
Used 2+ times

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45 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
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
3.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Biscuits are made by using the ____________ method.
muffin
biscuit
cake
4.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Quick breads are "quick" because they use what as a leavening agent? (select all that apply)
yeast
baking powder
baking soda
salt
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Pancakes are an example of a
Drop batter
Pour batter
Soft dough
Kneading dough
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What is the function of salt in a quick bread?
Add flavor
Add texture
Leavening
Color
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What is the gas that makes baked goods rise?
CO2
H2O
CO2O
Helium
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