Quick Breads Quiz

What leaveners are used in quick breads?

• Only baking soda

• Only baking powder

• Chemical leaveners and mechanical leavening

• Yeast and water

Which of the following is a characteristic of cupcakes?

• They have a coarse texture.

• They are larger than muffins.

• They are often iced or frosted.

• They are always savory.

What is a common fault that can cause tunneling in quick breads?

• Baking at too low a temperature

• Using too much flour

• Over mixing

• Under mixing

What is a characteristic of good quick breads?

• Flat texture

• Golden-brown crust

• Uneven grain

• Large air pockets

What should you do if your batter is flat and soggy?

• Use cold ingredients

• Under mix the batter

• Increase the baking time

• Check oven temperature for accuracy

Which method is NOT used to make cupcakes?

• Chiffon method

• Reverse creaming method

• Baking soda method

• Creaming method

What is a common remedy for flat tops in quick breads?

• Increase the oven temperature

• Use a different flour

• Add more sugar

• Lower the oven temperature

Which of the following describes muffins?

• Always sweet and frosted

• Can be savory and have a coarse texture

• Have a finer crumb than cupcakes

• Are always larger than cupcakes

What happens if the batter is left at room temperature for too long?

• It will rise too much

• It will develop a crispy texture

• It can become flat and tough

• It becomes too sweet

What is a key difference between muffins and cupcakes?

• Muffins are always frosted

• Cupcakes have a coarser texture

• Cupcakes are usually sweeter

• Muffins are always larger