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WorksheetsQuick Breads Foods 2
Total questions: 15
Worksheet time: 7mins
Name
Class
Date
1.
Quick Breads are made using what 2 mixing methods?
a)
Biscuit and Muffin
b)
Muffin and Conventional
c)
Batter and Muffin
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.
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
4.
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
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.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
8.
What is the purpose of flour in quick breads?
a)
structure
b)
moisture
c)
sweetness
d)
color
9.
What does the leavening agent do?
a)
explode
b)
makes the dough rise
c)
makes the bread flat
d)
kills the yeast
10.
When you cut-in what do you mix with flour
a)
oil
b)
solid fat
c)
yeast
d)
salt
11.
Muffin batter should be lumpy. What happens if it's over-mixed and smooth?
a)
The muffin will not rise during baking
b)
The muffin will turn out flat
c)
The muffin will have tunnels and may have an irregular top
12.
Kneading dough is done by:
a)
hitting, pounding and rotating
b)
pushing, folding and turning
c)
punching, throwing and blending
d)
mixing, rotating and resting
13.
How many teaspoons in a tablespoon?
a)
2
b)
3
c)
4
d)
6
14.
What is the ratio for pour batters?
a)
1c liquid:1c flour
b)
1c liquid:2c flour
c)
1c liquid:3c flour
15.
1c = ____ TBS
a)
12
b)
16
c)
20
d)
24
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