Quick Breads Review

The Main difference between Quick
Breads and Yeast Breads is....

• the leavening agent that is used
• the liquid that is being used
• flour used
• all of  the above

The creation  of tunnels and peaks in muffins is a sign of

• not adding enough gluten
• under mixing
• Over mixing
• not making a well

Quick Breads are called "quick" because they use _______as a leavening agent.

• Baking soda
• Baking powder
• yeast
• either baking soda or powder

In order to get a biscuit without leaning sideways you should.......

• twist the biscuit cutter when cutting the dough
• cut the dough fast
• cut with a knife not  a biscuit cutter
• cut straight up and down with the biscuit cutter

Quality biscuits are....

• peak topped
• pale in color
• flat top
• dry and brittle

Quality biscuits are....

• peak topped
• pale in color
• flat top
• dry and brittle

A sign of too much leavening in quick breads is.....

• sweet flavor
• pleasant flavor
• brittle texture
• bitter aftertaste

The biscuit method of mixing involves ...

• melted butter
• oil
• solid fat
• no fat

Pancakes are an example of a _________batter.

• Drop batter
• Pour batter
• stiff dough
• soft dough

What is the function of salt in quick breads?

• Tenderizing Agent
• Adds Flavor
• Gives structure
• Adds moisture