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WorksheetsQuick Breads, Recipe Conversions, and Yeast Breads
Total questions: 30
Worksheet time: 16mins
Flour does what for quick breads?
Enhances the flavor
Provides stucture
Makes food tender
Makes food rise
Sugar does what for Quick Breads?
Helps food brown and adds sweetness
Adds color
Makes food rise
Provides structure
Salt does what for quick breads?
Slow the growth
Makes food tender
Enhances flavor
Makes it brown
What does baking powder do for Quick breads?
Cause it to have gas
Binds ingredients
Gives it flavor
Makes food rise
Eggs do what for Quick breads?
Add a pretty color
Add color, flavor, and bind ingredients together
Make it squishy
Provides structure
Shortening purpose in Quick breads is to?
Make Food rise
Add color, flavor, ad texture
Makes food tender
Makes food greasy
What is a quick bread?
Bread that is leavened by yeast
Bread that is leavened by agents such as baking powder or steam
Bread that needs 30 minutes to rise before leavening
Breads that should never be kneaded
Which of the following would be considered a quick bread?
Cinnamon Rolls
Muffins
Bagels
Pretzel Rolls
Which of the following is an example of an ingredient that could be added to baking soda to help it react as a leaving agent?
Water
Milk
Buttermilk
Egg
How do you know when it is time to flip a pancake?
When the edges are dry and bubbles form on top
Flip them twice
After 30 seconds
Wait till you see smoke
Which of the following is an accurate description of a well made, fully baked muffin?
Smooth, rounded top, golden brown in color
Pebbly, high peaked top, with dark color
Pebbly, rounded top, golden brown in color
Flat tops with golden brown color
Which of the following is an accurate description of a well-made, fully baked biscuit?
Double in size, golden brown, flaky layers
Double in size, golden brown, cracked tops
Triple in size, golden brown, flaky layers
Tripled in size, golden brown, rounded top
What is gluten?
A mineral found in dough that causes weight gain
Proteins that are responsible for the elastic texture of dough
A protein bread high in fat
Yeast that iss responsible for making dough rise
What is the purpose of kneading?
Cut in fat with a pastry blender
Activate leaving agent
Develop gluten
Incorporate air into the dough
Scones are a
Pour Batter
Drop Batter
Soft Dough
Muffins are
Pour Batter
Drop Batter
Soft Dough
Pancakes are
Pour Batter
Drop Batter
Soft Dough
The yield of a recipe is the
number of servings
number of guests you need to serve
how many calories are in each serving
Process that takes place when yeast cells act on sugars to produce carbon dioxide.
Fermentation
Kneading
Punching
Shaping
Which of the following gases is the result of chemical reactions that occur between ingredients in baked products?
Oxygen
Carbon dioxide
Hydrogen
Carbon Monoxide
Function: feeds yeast and helps the crust brown
sugar
salt
yeast
liquid
Warms the yeast for fermentation?
Warm Water
Chocolate milk
Ice water
Butter
The difference between quick and yeast breads is:
Quick breads typically use baking soda/baking powder as leavening
Quick breads are put in the oven to bake as soon as they are mixed
Yeast bread dough must be allowed to rise before it is shaped and baked
All of the above
How can you tell that yeast bread dough is done being kneaded?
When you pinch it a triangle is left behind
Windowpane test
It is Golden Brown
Hollow sound when tapped
