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WorksheetsIngredients, Equipment and Quick Breads
Total questions: 25
Worksheet time: 11mins
Name
Class
Date
1.
Produces gas bubbles that help the product rice
a)
carbon monoxide
b)
eggs
c)
leavening agent
d)
water
2.
Adds color, flavor, emulsifies and leavens
a)
sugar
b)
fat
c)
gluten
d)
eggs
3.
Yeast is a living organism
a)
true
b)
false
4.
Hydrates the gluten.
a)
liquids
b)
fat
c)
batter
d)
leavening
5.
Gives structure and produces gluten when combine with a liquid
a)
sugar
b)
fat
c)
salt
d)
flour
6.
Gives the product flavor and makes it tender
a)
fat
b)
eggs
c)
sugar
d)
flour
7.
Adds sweetness and flavor to product
a)
flour
b)
salt
c)
liquids
d)
sugar
8.
What are the 3 chemical leavening agents?
a)
baking soda, vinegar, yeast
b)
vinegar, sugar, flour
c)
yeast, baking powder, baking soda
d)
yeast, baking powder, molasses
9.
Elastic protein that forms when flour is mixed with liquid
a)
batter
b)
dough
c)
quick bread
d)
gluten
10.
Mixture that can be kneaded.
a)
batter
b)
flour
c)
liquid
d)
dough
11.
Leavening agents create volume in your product
a)
true
b)
false
12.
Mixture of flour and liquid that can be poured.
a)
fortify
b)
gluten
c)
shortening
d)
batter
13.
Mixture that can be kneaded.
a)
batter
b)
flour
c)
liquid
d)
dough
14.
Which category of ingredients allows baked goods to rise?
a)
leaveners
b)
strengtheners
c)
liquids
d)
additives
15.
How are mixing methods alike for quick breads?
a)
All quick breads are made using an electric mixer
b)
All quick breads have liquid and dry ingredients
c)
All quick breads must have flour sifted
d)
All quick breads include solid fat
16.
Define: Biscuit Method
a)
First combines fat and sugar
b)
Creates a batter
c)
This method combines the liquid, sugar, liquid fat, and eggs at the same time
d)
This method requires cutting the fat into the dry ingredients
17.
Define: Quick Breads
a)
Another word for strength.
b)
Products that have a bread or cake-like texture, but do not contain yeast.
c)
Stretchy and flexible.
d)
To go down in quality.
18.
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
19.
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
20.
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
21.
The biscuit method of mixing involves ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
22.
Pancakes are an example of a _________batter.
a)
Drop batter
b)
Pour batter
c)
stiff dough
d)
soft dough
23.
What is the purpose of flour in quick breads?
a)
structure
b)
moisture
c)
sweetness
d)
color
24.
When you cut in what do you mix with flour?
a)
oil
b)
solid fat
c)
yeast
d)
salt
25.
What do you use to cut in fat?
a)
pastry wheel
b)
sifter
c)
pastry blender
d)
bench scraper
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