Quick and Yeast Breads Test

Teriyah and Robert are baking some quick breads for a school project. They have a variety of ingredients to choose from. Which of the following is NOT a leavener used in quick breads?

• Baking soda

• Baking powder

• Yeast

• Salt

Alexis and Robert are baking bread together. What is the typical baking temperature for their yeast dough?

• 350°F to 375°F

• 400°F to 425°F

• 250°F to 300°F

• 450°F to 475°F

Robert and Jayla are baking bread together. Which ingredient is essential for yeast breads but not used in quick breads?

• Baking soda

• Yeast

• Butter

• Milk

Alexis and Mya are baking bread together. What is the main purpose of kneading the dough in their yeast bread preparation?

• To incorporate air into the dough

• To add flavor to the bread

• To develop the gluten for proper texture

• To increase the dough’s sweetness

Marco and Alexis are planning a picnic and want to include a type of bread that is easy to pack and eat without utensils. Which of the following breads is an example of a flatbread?

• Pita

• Sourdough

• Parker House rolls

• Ciabatta

Marco and Mya are baking quick breads for a school project. What happens when the leavening agents in their quick breads react with moisture and heat?

• Carbon dioxide is produced, causing the bread to rise.

• The gluten structure collapses.

• The dough ferments.

• The crust forms through the Maillard reaction.

Alexis and Marco are baking bread together. What does the yeast consume in their dough, and what is its effect on the bread?

• Proteins, creating a dense texture

• Starches, forming a crunchy crust

• Sugars, releasing carbon dioxide to make bread rise

• Fats, providing elasticity to the dough

Akhari and Alexis are baking bread together. They are waiting for the final rise of the yeast dough just before baking. What is this process called?

• Scoring

• Fermenting

• Punching

• Proofing

Marco and Kaliyah are baking quick breads together. Which ingredient should they use to hydrate proteins in flour to form gluten?

• Sugar

• Fat

• Liquid

• Eggs

Match the term with its definition.

• The final rise of yeast dough before baking.

• Muffin Method

• Mixing wet and dry ingredients separately, then combining just until mixed.

• Scone

• Making shallow cuts on the surface of dough before baking.

• Proofing

• A method involving creaming fat and sugar before adding other ingredients.

• Scoring

• A dense, flaky quick bread typically served with tea.

• Creaming Method