TLE 7 - OL - 4TH PERIODICAL EXAMINATION - 24-25

The main difference between quick breads and yeast breads is

• The leavening agent used

• The flavor

• The texture

• All of the above

Quick breads are "quick" because they use what as a leavening agent? (select all that apply)

• yeast

• baking powder

• baking soda

• salt

Quality biscuits are

• crumbly

• short and dense

• domed like a muffin

• tall and flat-topped

What is the function of salt in a quick bread?

• Add flavor

• Add texture

• Leavening

• Color

yeast-raised roll with a hard outer crust.

• Soft Roll Bread

• Hard Roll Bread

• Quick Breads—non

yeast-raised roll with a soft outer crust

• Soft Roll Bread

• Hard Roll Bread

• Quick Breads—non

Breads—non yeast dependent bread made with a

leavening agent (such as baking powder or baking soda) that

permits immediate baking of the dough or batter mixture.

• Soft Roll Bread

• Hard Roll Bread

• Quick Breads—non

Small flaky breads leavened with baking powder,

baking powder makes preparation time shorter than yeast is

used.

This kind of dough is made of basic ingredients like flour, yeast, salt, with enough amount of sugar and shortening.

Lean dough is usually made into Pan de sal, Pan Amerikano, French bread and other crusty bread varieties.

• Lean dough

• Rich dough

This dough is still made of the basic ingredients flour, yeast, salt, sugar and shortening. But this dough uses more sugar and butter as shortening.

• Lean dough

• Rich dough