WorksheetsQuick Breads and recipe conversions
Total questions: 22
Worksheet time: 11mins
Name
Class
Date
1.
What is the function of flour in a quick bread?
a)
Makes it tender
b)
Provides structure
c)
Makes it fluffy
d)
Makes it rise
2.
What is the purpose of Sugar in a quick bread?
a)
Helps brown and sweeten
b)
Combines
c)
Makes it rise
d)
Structure
3.
What is the purpose of salt in a quick bread?
a)
Makes it salty
b)
Combines
c)
Adds tenderness
d)
Gives Flavor
4.
What purpose of baking powder in a quick bread?
a)
Makes food rise
b)
Adds color
c)
Flavor
d)
Tenderness
5.
What are the purpose of eggs in a quick bread?
a)
Structure
b)
Adds color, flavor, and binds ingredients
c)
Browns
d)
Sweetens
6.
What does shortening do in a quick bread?
a)
Who cares
b)
Makes it rise
c)
Makes food tender
d)
Adds fat
7.
What is a quick bread?
a)
Bread leavened by yeast
b)
Bread leavened by baking powder/Steam
c)
Bread needs 30 minutes to rise
d)
Bread that should not be kneaded
8.
Which of the following would be considered a quick bread?
a)
Cinnamon Rolls
b)
Muffins
c)
Bagels
d)
Pretzel rolls
9.
Which of the following ingredients is a leaving agent used in quick breads?
a)
Yeast
b)
Salt
c)
Baking Powder
d)
Oil
10.
Which of the following is an example of an ingredient that could be added to baking soda help it react as a leaving agent?
a)
Water
b)
Milk
c)
Butter Milk
d)
Egg
11.
When do you know it's time to flip a pancake?
a)
When the edges are dry
b)
Flip it twice
c)
After 30 seconds
d)
Wait until you see smoke
12.
Which of the following is an accurate description of a well made, fully baked muffin?
a)
Pebbly, rounded top golden brown, flaky layers
b)
Pebbly, high peaks, dark top
c)
Flat tops golden brown
d)
Smooth, round, dark col
13.
Which of the following is an accurate description of a well made, fully baked biscuits?
a)
Doubled in size, golden brown, flacky layers
b)
Doubled in size, lightly colored, cracked tops
c)
Tripled in size, golden brown, flaky layers
d)
Tripled in size, light colored, rounded top
14.
What is the purpose of kneading?
a)
Cut in fat with a pastry blender
b)
Activate leavening agent
c)
Develop Gluten
d)
Incorporate Air into the dough
15.
What is Gluten?
a)
A mineral found in dough that causes weigh gain
b)
Proteins that are responsible for the elastic texture of dough
c)
A protein in breads that is high in fat
d)
Yeast responsible to make it rise
16.
Pancakes are a........
a)
Pour batter
b)
Drop Batter
c)
Soft Dough
d)
Yeast Dough
17.
Muffins are what type of batter?
a)
Pour
b)
Drop
c)
Soft Dough
d)
Yeast
18.
Rolled Biscuits are what type of batter
a)
Pour
b)
Drop
c)
Soft
d)
Yeast
19.
What is the formula used to calculate the conversion factor?
a)
Divide the desired yield by original yield to get the conversion factor, and then multiple each ingredient by the conversion factor.
b)
Multiple everything
c)
Divide everything
d)
Multiple and make into percents
20.
One tablespoon equals how many teaspoons?
a)
2
b)
2 1/2
c)
3
d)
4
21.
1/4 of a cup is equal to ___________ Tablespoons
a)
2
b)
2 1/2
c)
3
d)
4
22.
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
100 %
