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WorksheetsQuick Breads
Total questions: 30
Worksheet time: 14mins
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)
peak topped
b)
pale in color
c)
flat top
d)
dry and brittle
5.
The biscuit method of mixing uses this as one of its ingredients ...
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.
When you cut-in what do you mix with flour
a)
oil
b)
solid fat
c)
yeast
d)
salt
14.
True or False:
Baking soda and baking powder are interchangeable.
Baking soda and baking powder are interchangeable.
a)
True
b)
False
15.
True or False:
It's important to mix out all of the lumps in a quick bread batter.
a)
True
b)
False
16.
Which chemical leavener needs the addition of an ACIDIC ingredient?
a)
yeast
b)
baking soda
c)
baking powder
d)
steam
17.
In quick breads, this ingredient aides in browning and adds flavor.
a)
Sugar
b)
Salt
c)
Eggs
d)
Fat
18.
This ingredient adds tenderness and flavor to baked products.
a)
Milk
b)
Eggs
c)
Fat
d)
Sugar
19.
Which is an example of a quick bread?
a)
Cinnamon rolls
b)
Apple pie
c)
English muffin
d)
Banana bread
20.
How many teaspoons in a tablespoon?
a)
2
b)
3
c)
4
d)
6
21.
How many sticks of butter are in 1 cup?
a)
1/2
b)
1
c)
2
d)
3
22.
What should you remember when using the muffin method?
a)
avoid undermixing
b)
avoid punching down
c)
avoid overmixing
d)
avoid using too much yeast
23.
What tool(s) would you use to cut in?
a)
a pastry blender
b)
spoon
c)
electric (handheld) mixer
d)
rolling pin
24.
Besides the muffin method, what other basic method is used for quick bread batter?
a)
kneading method
b)
drop biscuit method
c)
biscuit method
d)
fermentation method
25.
Which describes a step in the biscuit method?
a)
Cutting in the fat to the dry ingredients
b)
mixing the until the batter is moistened but lumpy
26.
What are leavening agents?
a)
an ingredient that sweetens
b)
a mixture of dry ingredients
c)
an ingredient that causes baked goods to rise
27.
It is important to _______________ your oven for baking.
a)
open
b)
preheat
c)
clean
d)
cool
28.
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
29.
The two proteins that create Gluten
a)
gliadin and glutenin
b)
Glutenin and galaxy
c)
gliadin and groupanine
d)
Gluten and glutenin
30.
Gluten is a protein and can be overdeveloped if the dough is handled too much.
a)
false
b)
true
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