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WorksheetsQuick Breads Review
Total questions: 18
Worksheet time: 9mins
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.
Quality biscuits are....
a)
rough and bumpy
b)
pale in color
c)
flat top
d)
dry and brittle
5.
The biscuit method of mixing involves ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
6.
Pancakes are an example of a _________batter.
a)
Drop batter
b)
Pour batter
c)
stiff dough
d)
soft dough
7.
What is the function of salt in quick breads?
a)
Tenderizing Agent
b)
Adds Flavor
c)
Gives structure
d)
Adds moisture
8.
What is the gas that makes baked products rise?
a)
Oxygen
b)
H2O
c)
Helium
d)
CO2
9.
A tool that should not be used when making quick breads is.....
a)
spoon
b)
pastry blender
c)
electric mixer
d)
rubber spatula
10.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
11.
What is the purpose of flour in quick breads?
a)
structure
b)
moisture
c)
sweetness
d)
color
12.
What does the leavening agent do?
a)
explode
b)
makes the dough rise
c)
makes the bread flat
d)
kills the yeast
13.
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
14.
When you "cut-in" what do you mix with flour
a)
oil
b)
solid fat
c)
yeast
d)
salt
15.
How do you get flaky layers in some quick breads?
a)
Stir them a lot
b)
Cut the fat into small pieces
c)
Cut into them very slowly
d)
Use oil
16.
What is gluten?
a)
A kind of sticky stuff
b)
Something most people are allergic to
c)
A protein that makes dough elastic & stretchy
d)
A kind of protein that glues stuff together.
17.
Should a lot of gluten be developed in quick breads?
a)
Yes
b)
No
18.
The main difference between the muffin method and the biscuit method of making quick breads is
a)
how you stir it
b)
how you add your sugar
c)
the type of fat and how you add it
d)
the type of liquid that is used
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