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WorksheetsQuick Breads & Yeast Breads
Total questions: 28
Worksheet time: 13mins
Name
Class
Date
1.
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
2.
The biscuit method of mixing involves:
a)
oil
b)
melted butter
c)
solid fat
d)
no fat
3.
The crumb of a muffin should:
a)
be tender
b)
be moist
c)
break apart without crumbling
d)
all of the above
4.
A sign of too much leavening in quick breads is:
a)
sweet flavor
b)
bitter aftertaste
c)
brittle texture
d)
golden color
5.
Overkneading biscuits or cutting incorrectly can cause the biscuits to:
a)
puff up
b)
deflate
c)
be flaky
d)
be golden brown
6.
Yeast breads must be ___________ in order to develop the gluten
a)
mixed
b)
scaled
c)
kneaded
d)
none of the above
7.
An important step for the texture and flavor of yeast breads is _____________. This process allows the yeast to activate and ferment.
a)
Kneading
b)
Proofing
c)
Scaling
d)
Slicing
8.
A main difference in the preparation of quick breads and yeast breads is...
a)
Cooking time
b)
leavening agent used
c)
flour used
d)
liquids used
9.
What is the ideal temperature for a place where dough will rise?
a)
55 to 65 degrees
b)
75 to 85 degrees
c)
65 to 75 degrees
d)
85 to 95 degrees
10.
How much flour should you sprinkle on your work surface and your hands when turning out yeast dough?
a)
a generous amount c. a very small amount b. about 1/2 cup d. a generous amount
b)
a very small amount
c)
about 1/2 cup
d)
about 1 cup
11.
What is the purpose of punching down yeast dough?
a)
to let gases escape
b)
to redistribute yeast cells
c)
to eliminate large air bubbles
d)
all of the above
12.
True or False:
In yeast dough, gluten is developed during kneading.
In yeast dough, gluten is developed during kneading.
a)
True
b)
False
13.
True of False:
Quick breads use yeast for extra leavening.
Quick breads use yeast for extra leavening.
a)
True
b)
False
14.
This ingredient balances other flavors and makes them more vivid.
a)
Baking soda
b)
Sugar
c)
Eggs
d)
Salt
15.
This ingredient regulates the action of the yeast.
a)
Sugar
b)
Salt
c)
Flour
d)
baking powder
16.
This ingredient is "food for the yeast"
a)
Salt
b)
Sugar
c)
Fat
d)
Eggs
17.
Flour provides _____________ to baked goods.
a)
Leavening
b)
Air
c)
Structure
d)
Helps the yeast
18.
In quick breads, this ingredient aides in browning and adds flavor.
a)
Sugar
b)
Salt
c)
Eggs
d)
Fat
19.
This ingredient adds tenderness and flavor to baked products.
a)
Milk
b)
Eggs
c)
Fat
d)
Sugar
20.
Yeast will die if it is added to water that is _______.
a)
Not filtered
b)
Too cold
c)
Too hot
21.
Fermentation takes place when yeast acts upon _________ to create carbon dioxide.
a)
Yeast cells
b)
Salt
c)
Sugar
d)
Liquid
22.
Which is an example of a quick bread?
a)
Cinnamon rolls
b)
Apple pie
c)
English muffin
d)
Pumpkin bread
23.
Which of the following is an example of a yeast bread?
a)
red lobster biscuits
b)
chocolate chip muffins
c)
cranberry scones
d)
breadsticks
24.
What is the difference between quick breads and yeast breads?
a)
There is no difference
b)
Quick breads do not need to ferment
c)
Quick breads are less nutritious
d)
Quick breads contain no gluten
25.
How many teaspoons in a tablespoon?
a)
2
b)
3
c)
4
d)
6
26.
How many sticks of butter are in 1 cup?
a)
1/2
b)
1
c)
2
d)
3
27.
How much flour would you need if you doubled 3/4 c. ?
a)
1/8 c.
b)
1/2 c.
c)
1 3/4 c.
d)
1 1/2 c.
28.
What gives strength and elasticity to dough?
a)
Fermentation
b)
Gluten
c)
Yeast
d)
Flour and eggs
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