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WorksheetsMrs. Lund's Bread Review
Total questions: 12
Worksheet time: 6mins
Name
Class
Date
1.
What is yeast?
a)
Gluten
b)
Leavening Agent
c)
Spice
d)
CO2
2.
What is the protein in flour mixtures?
a)
Flour
b)
Sugar
c)
Gluten
d)
Salt
3.
What are the 3 things yeast needs to grow?
a)
Water, warmth and sugar
b)
Water, sugar and salt
c)
Water, H20 and CO2
d)
Sun, H20 and Jello
4.
What is the gas that makes baked products rise?
a)
Oxygen
b)
H20
c)
Helium
d)
C02
5.
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 Baking Powder
6.
What is the purpose of flour in breads?
a)
Moisture
b)
Sweetness
c)
Structure
d)
Color
7.
What is the function of salt in breads?
a)
Tenderizing agent
b)
Adds flavor
c)
Gives structure
d)
Adds moisture
8.
Yeast breads must be ________________ in order to develop the gluten.
a)
mixed
b)
scaled
c)
kneaded
d)
baked
9.
Fat as an ingredient adds _____________________ to baked goods.
a)
Color
b)
Structure
c)
Flavor
d)
Tenderness
10.
What is the purpose of sugar in yeast breads?
a)
Gives structure
b)
Provides sweetness and activates yeast
c)
Adds moisture
d)
Adds salty flavor
11.
A tool that one should NOT use when making pancakes is a(n) ______________________.
a)
electric mixer
b)
spoon
c)
fork
d)
rubber spatula
12.
An example of a quick bread would be __________________.
a)
Pizza Crust
b)
Cinnamon Rolls
c)
Soft Pretzels
d)
Muffins
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