FCS 107 Chapter 6 Quick Breads

Which of the following is an example of a soft dough?

• Pie dough

• Scones

• Coffee cakes

• Dumplings

Which of the following is an example of a stiff dough?

• Pancakes

• Pie dough

• Waffles

• Crepes

What happens when heat is applied to chemical leavening agents?

• They melt

• They evaporate

• Carbon dioxide bubbles expand

• They solidify

What is the effect of heat on protein in quick breads?

• It melts the protein

• It sets the protein

• It dissolves the protein

• It colors the protein

What must be done immediately after mixing goods with baking soda?

• Let them rest

• Bake them at once

• Freeze them

• Refrigerate them

What leavens popovers?

• baking powder

• yeast

• steam

• baking soda

Which of the following is a common problem when making muffins?

• Overbaking

• Tunneling

• Undermixing

• Excessive sweetness

What is the main cause of tunneling in muffins?

• Overbaking

• Overmixing

• Undermixing

• Underbaking

What is a characteristic of a well-made muffin?

• Dense texture

• Uneven shape

• Tender product

• Hard crust

What type of fat is recommended for the liquid ingredients in the muffin method?

• Solid butter

• Neutral oil

• Margarine

• Lard