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Worksheets

Breads

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.
The Main difference between Quick
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.
Quality biscuits are....
a)
peak topped
b)
pale in color
c)
flat top
d)
dry and brittle
4.
The biscuit method of mixing involves ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
5.
Pancakes are an example of a _________batter.
a)
Drop batter
b)
Pour batter
c)
stiff dough
d)
soft dough
6.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
7.
What is the function of salt in quick breads?
a)
gives flavor
b)
tenderness
c)
structure
d)
sweetness
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.

Which one is a drop batter?

a)

muffin

b)

scone

c)

biscuit

d)

pancake

11.

Baking soda is

a)

mixed with baking powder

b)

is pure sodium bicarbonate

12.

Baking powder contains

a)

pure sodium bicarbonate

b)

sodium bicarbonate, an acidifying agent and a drying agent

13.

What do fats do for a baked good?

a)

rises breads

b)

tenderizes and adds flavor

c)

binds together ingredients

14.

When do you know a quick bread is ready?

a)

find a toothpick

b)

take a toothpick and place in center of quick bread, if it comes out clean, ready

c)

take a toothpick and place in center of quick bread for tasting

15.

What is the muffin method?

a)

dry ingredients in one bowl and wet ingredients in another then gently mix

b)

put all ingredients in one bowl and mix gently

c)

making muffins and dropping in tin pan

16.

The gas produced by baking powder is __________ _____________ which bubbles throughout the dough or batter

a)

carbon

b)

carbon dioxide

c)

air

d)

methane

17.
What is gluten?
a)
A kind of sticky stuff
b)
Something most people are allergic to
c)
A protein that makes dough elastic & stretchy
d)
A kind of protein that glues stuff together.
18.
A key difference between the biscuit method and the blending method is the blending method uses:
a)
liquid
b)
oil/liquid fat
c)
flour
d)
leavening agents
19.
Yeast breads must be ___________ in order to develop the gluten
a)
mixed
b)
scaled
c)
kneaded
d)
none of the above
20.
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 
21.

What is the correct temperature for liquids in bread making?

a)

85°F

b)

98.6°F

c)

110°F

d)

125°F

22.

Yeast dough should be kneaded…

a)

4 minutes

b)

5-10 minutes

c)

2-3 minutes

d)

15 minutes

23.

_________________ provides food for the yeast

a)

baking soda

b)

salt

c)

sugar

d)

vanilla

24.

Excessive flour will make the bread:

a)

taste bad

b)

become white in color

c)

rise

d)

become tough

25.

Using the muffin method, the batter will be the following when it is ready to bake?

a)

thin and runny

b)

lumpy

c)

light in color

d)

smooth in consistency

26.

A muffin that has tunnels, an irregular shape and a tough crust.

a)

was under mixed

b)

had too much baking powder

c)

had too much milk added

d)

was over mixed

27.
Yeast Breads are leavened with
a)
baking soda
b)
yeast
c)
baking powder
28.
How are yeast breads different from quick breads?
a)
Quick breads do not have to rise
b)
Yeast breads do not have to rise
c)
Yeast breads use baking powder as a leavening agent
29.
What is the function of eggs in yeast breads?
a)
a leavening agent that grows and multiplies causing bread to rise
b)
a leavening agent and a fat for a tender, light texture
c)
provides structure for the product
30.
What is the first step for making yeast breads?
a)
Shape the dough and bake it
b)
Allow the dough to rise
c)
Dissolve yeast in hot water/milk
31.
Before you shape the dough and bake it, you should
a)
Mix in the fat and dry ingredients
b)
Add dissolved yeast
c)
Punch down the dough to remove air pockets
32.

Baking soda must be added to a(n) _____________ ingredient to activate.

a)

Neutral

b)

Acidic

c)

Sweet

d)

Dry

33.
This ingredient regulates the action of the yeast.
a)
Sugar
b)
Salt
c)
Flour
d)
baking powder
34.
Yeast will die if it is added to water that is _______.
a)
Not filtered
b)
Too cold
c)
Too hot
35.
The longer you work a dough the stronger gluten becomes
a)
True
b)
False
36.
Gluten develops a framework that traps air, like balloons do, making a light, chewy dough.
a)
True
b)
False
37.
Which of the following is NOT a leavening agent?
a)
Sugar
b)
Baking Soda
c)
Baking Powder
d)
Eggs
38.
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
39.
To distribute shortening into dry ingredients by breaking it into fine particles with two knives or a pastry blender
a)
Broil
b)
Cut-in
c)
Dice
40.

Too short of rising/proofing period of dough can cause

a)

sour taste

b)

poor volume

c)

heavy dark streaks

d)

all of the above

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