WorksheetsQuick and Yeast Breads
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
Quick Breads are called "quick" because they use ________ as a leavening agent.
a)
baking soda
b)
baking powder
c)
yeast
d)
either baking soda or powder
2.
Pancakes are an example of a ___________ batter.
a)
Pour
b)
Drop
c)
Rolled
d)
Soft
3.
The creation of tunnels in quick breads is a sign of:
a)
mixing correctly
b)
under mixing
c)
over mixing
d)
not developing enough gluten
4.
The biscuit method of mixing involves:
a)
oil
b)
melted butter
c)
solid fat
d)
no fat
5.
A key difference between the biscuit method and the blending method is the blending method uses:
a)
liquid
b)
oil/liquid fat
c)
flour
d)
leavening agents
6.
The crumb of a muffin should:
a)
be tender
b)
be moist
c)
break apart without crumbling
d)
all of the above
7.
A sign of too much leavening in quick breads is:
a)
sweet flavor
b)
bitter aftertaste
c)
brittle texture
d)
golden color
8.
In order to get the best rise on your biscuits you should:
a)
cut straight down with the biscuit butter
b)
twist the biscuit cutter
c)
cut however you like
d)
cut them by hand, not with a biscuit cutter
9.
Overkneading biscuits or cutting incorrectly can cause the biscuits to:
a)
puff up
b)
deflate
c)
be flaky
d)
be golden brown
10.
Quality biscuits are:
a)
dome topped
b)
flat topped
c)
pale in color
d)
dry and brittle
11.
Yeast breads must be ___________ in order to develop the gluten
a)
mixed
b)
scaled
c)
kneaded
d)
none of the above
12.
An important step for the texture and flavor of yeast breads is _____________. This process allows the yeast to activate and ferment.
a)
Kneading
b)
Proofing
c)
Scaling
d)
Slicing
13.
Yeast bread dough breaking and falling apart is known as:
a)
overmixed
b)
proofed
c)
scaled
d)
let down
14.
The most common mixing method for yeast dough is the
a)
straight dough method
b)
sponge method
c)
modified straight dough method
d)
muffin method
15.
A main difference in the preparation of quick breads and yeast breads is...
a)
Cooking time
b)
leavening agent used
c)
flour used
d)
liquids used
100 %
