Quick Bread and Yeast Bread Exam

Which of the following is the primary leavening agent used in baking quick breads?

• Yeast

• Baking soda

• Baking powder

• Air

Baking soda needs an acid in the recipe to:

• Aid in browning

• Help activate the leavening

• Add sweetness

• Prevent over-rising

Baking powder is different from baking soda because:

• It requires an acid to activate it

• It contains both an acid and a base

• It’s only used in yeast breads

• It doesn’t require liquid to work

Active dry yeast is used in which type of bread?

• Quick bread

• Yeast bread

• Flatbread

• Cake

What is the purpose of "proofing" yeast?

• A) To activate the yeast before adding it to the dough

• B) To test the baking powder's effectiveness

• C) To allow the bread to rise a second time

• D) To ensure the dough is not too wet

Which of the following would most likely result in tunneling in a quick bread?

• Overmixing the batter

• Using cold ingredients

• Adding too much baking powder

• Using the muffin method

The muffin method of mixing involves:

• Mixing dry ingredients with the wet ingredients until smooth

• Cutting fat into the dry ingredients before adding the wet ingredients

• Mixing liquid ingredients into dry ingredients with minimal stirring

• Kneading the dough to develop gluten

Which of the following describes the biscuit method?

• Stirring liquid ingredients into dry ingredients

• Cutting fat into the dry ingredients before adding the liquid

Pour batters are characterized by:

• A) Being thick enough to roll out

• B) A high ratio of flour to liquid

• C) Having a consistency that can be poured easily

• D) A low fat content

Pancake batter and waffle batter are similar, but the primary difference is:

• A) Pancake batter is thicker than waffle batter.

• B) Waffle batter contains more fat than pancake batter.

• C) Waffle batter contains baking powder, while pancake batter uses baking soda.

• D) Pancake batter contains less sugar than waffle batter.