Quick Breads Quiz

What leaveners are used in quick breads?

• Baking powder and baking soda

• Yeast and water

• Flour and sugar

• Eggs and milk

Which of the following is a characteristic of cupcakes?

• They are larger than muffins.

• They have a coarse grain.

• They are usually iced or frosted.

• They are often savory.

What is a common fault that can cause a flat, soggy quick bread?

• Under mixing

• Using too much flour

• Over mixing

• Baking at too high a temperature

What is a characteristic of good quick breads?

• Golden-brown crust

• Dense texture

• Sticky surface

• Uneven air cells

What happens if the oven temperature is too low?

• The bread will brown too quickly.

• The bread will have a flat top.

• The bread will rise too much.

• The bread will be too dry.

Which method is NOT used to make cupcakes?

• Creaming method

• Reverse creaming method

• Chiffon method

• Baking soda method

What is a common remedy for tunneling in quick breads?

• Use a lower oven temperature

• Follow directions for mixing speed and time

• Increase baking time

• Mix batter longer

Which of the following describes muffins?

• Always have a crispy top

• Have a finer crumb than cupcakes

• Always sweet and frosted

• Can be savory or sweet

What is a sign of over mixing in quick breads?

• Evenly sized air cells

• Golden-brown crust

• Light texture

• Flat, soggy texture

What shape do cupcakes typically have?

• Round shape

• Cupcake shape

• Flat shape

• Mushroom shape