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WorksheetsQuick Breads
Total questions: 17
Worksheet time: 8mins
Name
Class
Date
1.
The creation of tunnels and peaks in quick breads is a sign of
a)
not adding enough gluten
b)
under mixing
c)
Over mixing
d)
not making a well
2.
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
3.
The biscuit method of mixing uses this as one of its ingredients ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
4.
Pancakes are an example of a _________batter.
a)
Drop batter
b)
Pour batter
c)
stiff dough
d)
soft dough
5.
What is the function of salt in quick breads?
a)
Tenderizing Agent
b)
Adds Flavor
c)
Gives structure
d)
Adds moisture
6.
A tool that should not be used when making quick breads is.....
a)
spoon
b)
pastry blender
c)
electric mixer
d)
rubber spatula
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.
True or False:
It's important to mix out all of the lumps in a quick bread batter.
a)
True
b)
False
12.
This ingredient adds tenderness and flavor to baked products.
a)
Milk
b)
Eggs
c)
Fat
d)
Sugar
13.
How many teaspoons in a tablespoon?
a)
2
b)
3
c)
4
d)
6
14.
How many sticks of butter are in 1 cup?
a)
1/2
b)
1
c)
2
d)
3
15.
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
16.
What are leavening agents?
a)
an ingredient that sweetens
b)
a mixture of dry ingredients
c)
an ingredient that causes baked goods to rise
17.
It is important to _______________ your oven for baking.
a)
open
b)
preheat
c)
clean
d)
cool
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