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WorksheetsQuick Breads
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
The Main difference between Quick
Breads and Yeast Breads is....
Breads and Yeast Breads is....
a)
the leavening agent that is used
b)
the liquid that is being used
c)
flour used
d)
all of the above
2.
The creation of tunnels and peaks in muffins is a sign of
a)
not adding enough gluten
b)
under mixing
c)
Over mixing
d)
not making a well
3.
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
4.
In order to get a biscuit without leaning sideways you should.......
a)
twist the biscuit cutter when cutting the dough
b)
cut the dough fast
c)
cut with a knife not a biscuit cutter
d)
cut straight up and down with the biscuit cutter
5.
Quality biscuits are....
a)
peak topped
b)
pale in color
c)
flat top
d)
dry and brittle
6.
Quality biscuits are....
a)
peak topped
b)
pale in color
c)
flat top
d)
dry and brittle
7.
A sign of too much leavening in quick breads is.....
a)
sweet flavor
b)
pleasant flavor
c)
brittle texture
d)
bitter aftertaste
8.
The biscuit method of mixing involves ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
9.
Pancakes are an example of a _________batter.
a)
Drop batter
b)
Pour batter
c)
stiff dough
d)
soft dough
10.
What is the function of salt in quick breads?
a)
Tenderizing Agent
b)
Adds Flavor
c)
Gives structure
d)
Adds moisture
11.
What is the gas that makes baked products rise?
a)
Oxygen
b)
H2O
c)
Helium
d)
CO2
12.
A tool that should not be used when making quick breads is.....
a)
spoon
b)
pastry blender
c)
electric mixer
d)
rubber spatula
13.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
14.
What is the function of salt in quick breads?
a)
gives flavor
b)
tenderness
c)
structure
d)
sweetness
15.
What is the purpose of flour in quick breads?
a)
structure
b)
moisture
c)
sweetness
d)
color
16.
What does the leavening agent do?
a)
explode
b)
makes the dough rise
c)
makes the bread flat
d)
kills the yeast
17.
Which one is not a basic ingredient of quick breads?
a)
flour
b)
salt
c)
leavening agent
d)
milk
18.
When muffins come out of the oven what should you do to prevent the bottoms from becoming soggy?
a)
put back into the oven
b)
wrap them in foil
c)
leave them in the pan
d)
remove immediately and serve
19.
How do you know when your bread is done?
a)
when the timer goes off
b)
when the bottoms are black
c)
When you can stick a toothpick in and the toothpick comes out clean
d)
all of the above
20.
When you cut-in what do you mix with flour
a)
oil
b)
solid fat
c)
yeast
d)
salt
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