
Foods I Quiz Review - Quick Breads and Yeast Breads
Quiz
•
Hospitality and Catering
•
9th Grade
•
Practice Problem
•
Medium
Anthony Votto
Used 6+ times
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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
There are three categories of breads: quick breads, yeast breads, and ________ bread (pita and Naan).
unleavened
sourdough
sweet
rye
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Quick breads rise quickly, once with ________ and once with heat.
liquid
sugar
flour
oil
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The leavening agent commonly used in quick breads is ________ or baking powder.
baking soda
yeast
cream of tartar
gelatin
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The most common methods of mixing quick breads are the ________ method and the biscuit method.
muffin
creaming
folding
kneading
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the biggest problem in quick breads?
Overmixing
Undermixing
Too much sugar
Not enough liquid
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pastry cutters are used to cut butter into flour the size of ________.
peas
grapes
apples
oranges
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The name of the protein in flour is ________.
gluten
casein
albumin
collagen
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