Quick Breads

Which biomolecule contains pastas and breads?

• Lipid

• Protein

• Nucleic Acid

• Carbohydrate

What are quick breads?

• Baked products that can be prepared in a short amount of time using chemical leaveners.

• Baked products that require a long time to prepare and rise.

• Baked products that are made with yeast as the leavening agent.

• Baked products that are only made with batter.

Which type of quick bread has a higher proportion of flour than stiff batters?

• Pour batters

• Drop batters

• Soft dough

• Stiff dough

What is the function of flour in quick breads?

• Gives structure to baked products.

• Adds sweetness to baked products.

• Helps crusts brown.

• Adds flavor to baked products.

Which leavening agent can produce a bitter taste if not neutralized by an acid ingredient?

• Baking soda

• Baking powder

• Yeast

• Cream of tartar

What is the function of liquids in quick breads?

• Hydrate the protein and starch in flour.

• Tenderize the baked product.

• Incorporate air into baked products.

• Give sweetness to baked products.

What is the primary leavening agent used in quick breads?

• Baking soda

• Yeast

• Eggs

• Steam

Which ingredient in quick breads provides moisture and helps dissolve other ingredients?

• Flour

• Sugar

• Milk

• Salt

What is the role of sugar in quick breads?

• To provide structure

• To add sweetness

• To act as a leavening agent

• To provide moisture

Which of the following is a characteristic of quick breads?

• They require fermentation

• They use chemical leaveners

• They are always sweet

• They are made with yeast