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WorksheetsQuick Breads and Yeast Breads
Total questions: 30
Worksheet time: 12mins
Name
Class
Date
1.
The mixing method most often used for making muffins is the __________ method.
a)
Creaming
b)
Muffin
c)
Well
d)
Rubbed dough
2.
True of False:
Quick breads use yeast for extra leavening.
Quick breads use yeast for extra leavening.
a)
True
b)
False
3.
True or False:
It's important to mix out all of the lumps in a quick bread batter.
It's important to mix out all of the lumps in a quick bread batter.
a)
True
b)
False
4.
True or False:
In yeast dough, gluten is developed during kneading.
In yeast dough, gluten is developed during kneading.
a)
True
b)
False
5.
True or False:
Baking soda and baking powder are interchangeable.
Baking soda and baking powder are interchangeable.
a)
True
b)
False
6.
This ingredient balances other flavors and makes them more vivid.
a)
Baking soda
b)
Sugar
c)
Eggs
d)
Salt
7.
The soaking process that activates yeast is called:
a)
pickup
b)
yeast hydration
c)
kneading
d)
bulk fermentation
8.
Which chemical leavener needs the addition of an acidic ingredient?
a)
yeast
b)
baking soda
c)
baking powder
d)
steam
9.
This ingredient regulates the action of the yeast.
a)
Sugar
b)
Salt
c)
Flour
d)
baking powder
10.
This ingredient is "food for the yeast"
a)
Salt
b)
Sugar
c)
Fat
d)
Eggs
11.
Flour provides _____________ to baked goods.
a)
Leavening
b)
Air
c)
Structure
d)
Helps the yeast
12.
In quick breads, this ingredient aides in browning and adds flavor.
a)
Sugar
b)
Salt
c)
Eggs
d)
Fat
13.
This ingredient adds tenderness and flavor to baked products.
a)
Milk
b)
Eggs
c)
Fat
d)
Sugar
14.
Yeast will die if it is added to water that is _______.
a)
Not filtered
b)
Too cold
c)
Too hot
15.
Fermentation takes place when yeast acts upon _________ to create carbon dioxide.
a)
Yeast cells
b)
Salt
c)
Sugar
d)
Liquid
16.
Which is an example of a quick bread?
a)
Cinnamon rolls
b)
Apple pie
c)
English muffin
d)
Pumpkin bread
17.
Which of the following is an example of a yeast bread?
a)
red lobster biscuits
b)
chocolate chip muffins
c)
cranberry scones
d)
breadsticks
18.
What is the difference between quick breads and yeast breads?
a)
There is no difference
b)
Quick breads do not need to ferment
c)
Quick breads are less nutritious
d)
Quick breads contain no gluten
19.
When kneading dough, you should use the _________ attachment on the Kitchen Aide mixer.
a)
Whisk
b)
paddle
c)
Hook
20.
What would be the characteristic of a muffin without a leavening agent?
a)
Dense
b)
Crumbly
c)
Bitter
d)
Bitter and sweet
21.
Which type of biscuits did we make in class?
a)
Rubbed Dough
b)
Drop
c)
Rolled
d)
Beaten
22.
How many teaspoons in a tablespoon?
a)
2
b)
3
c)
4
d)
6
23.
How many sticks of butter are in 1 cup?
a)
1/2
b)
1
c)
2
d)
3
24.
How much flour would you need if you doubled 3/4 c. ?
a)
1/8 c.
b)
1/2 c.
c)
1 3/4 c.
d)
1 1/2 c.
25.
When adding more flour to a cookie recipe, the result would be:
a)
It is flat
b)
It is sweeter
c)
It is more brown
d)
It has more structure and volume
26.
When baking cookies and you use melted butter, the result is:
a)
More spread out and brown cookie
b)
It has more volume
c)
It doesn't rise
d)
It's crumbly
27.
What gives strength and elasticity to dough?
a)
Fermentation
b)
Gluten
c)
Yeast
d)
Flour and eggs
28.
How many teaspoons are in a tablespoon?
a)
12
b)
2
c)
3
d)
4
29.
How many cups are in a gallon?
a)
9
b)
12
c)
14
d)
16
30.
How many sticks of butter are in 3 cups?
a)
2
b)
4
c)
6
d)
8
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