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What is the purpose of flour in quick breads?

• add air to make it light

• improve flavor

• give tenderness

• give structure

Answer explanation

The purpose of flour in quick breads is to give structure. It provides the necessary framework for the bread, allowing it to hold its shape and maintain a desirable texture.

A pancake is an example of what type of quick bread?

• a drop batter

• a pour batter

• a dough

Answer explanation

A pancake is made from a batter that is thin enough to be poured onto a griddle, making it a pour batter. In contrast, drop batters are thicker and doughs are even denser, which do not apply to pancakes.

Kneading dough is done by:

• hitting, pounding and rotating

• pushing, folding and turning

• punching, throwing and blending

• mixing, rotating and resting

Answer explanation

Kneading dough involves techniques that develop gluten and create a smooth texture. The correct method is pushing, folding, and turning, which effectively incorporates air and strengthens the dough.

Which of the following is NOT a leavening agent?

• Sugar

• Baking Soda

• Baking Powder

• Eggs

Answer explanation

Sugar is not a leavening agent; it sweetens and adds moisture. Baking soda, baking powder, and eggs all help dough rise by producing gas, making them effective leavening agents.

Which of the following is NOT a leavening agent?

• Air

• Steam

• Butter

• Yeast

Answer explanation

Butter is a fat and does not produce gas to leaven dough. In contrast, air, steam, and yeast are all leavening agents that create gas, causing the dough to rise.

To cut in butter use a?

• Pastry blender

• Pastry brush

Answer explanation

To cut in butter, a pastry blender is the correct tool. It effectively mixes butter into flour, creating a crumbly texture for pastries, while a pastry brush is used for applying liquids, not for cutting in ingredients.

Cold fats are use in what baking method?

Answer explanation

Cold fats are used in the biscuit method to create a flaky texture. The fats are cut into the dry ingredients, which helps to create layers in the final product, making this method ideal for biscuits.

When mixing the wet and dry ingredients separately, it is called the?

• Biscuit Method

• Muffin Method

• Creaming method

Answer explanation

The Muffin Method involves mixing wet and dry ingredients separately before combining them. This technique helps create a tender texture in muffins, distinguishing it from other methods like the Biscuit or Creaming methods.

Should a lot of gluten be developed in quick breads?

• Yes

• No

Answer explanation

No, a lot of gluten should not be developed in quick breads because they rely on a tender texture. Overmixing can lead to toughness, so minimal gluten formation is ideal for achieving the desired light and soft crumb.

What is gluten?

• A kind of sticky stuff

• Something most people are allergic to

• A protein that makes dough elastic & stretchy

• A kind of protein that glues stuff together.

Answer explanation

Gluten is a protein found in wheat and related grains that gives dough its elastic and stretchy properties, allowing it to rise and maintain shape. This makes 'A protein that makes dough elastic & stretchy' the correct choice.