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WorksheetsQuick Breads
Total questions: 15
Worksheet time: 8mins
Quick breads are
Fried products that can be prepared in under 60 minutes
Baked products that usually take over 60 minutes
Fried products that usually take over 60 minutes
Baked products that usually take under 60 minutes
Quick Breads are
prepared with yeast
prepared with chemical leavening agents
prepared with yeast and chemical leavening agents
prepared with neither yeast or chemical leavening agents
Which of the following would NOT by part of the Dough category for quick breads?
Batter quick breads can be which two aub-categories
Pour and Drop
Dough and Drop
Dough and Pour
Pour and Yeast
Pour batters have
a thick consistency
a thin consistency
A pancake is an example of what type of quick bread?
a drop batter
a pour batter
a dough
What is the purpose of flour in quick breads?
add air to make it light
improve flavor
give tenderness
give structure
Which of the following provides color, texture, and nutrients to quick breads?
salt
sugar
eggs
leavening
Baking powder and baking soda are
leavening agents
fat agents
sugar agents
liquid agents
Gluten is flour mixed with
salt
sugar
water
fat
Which of these is NOT part of the muffin mixing method?
Combine all dry ingredients together into a bowl.
In a separate bowl, blend all of the liquid ingredients,
(including fat.)
Make a well in your dry ingredient bowl and pour the
liquid in the well.
Overmix dry ingredients to form a light liquid
Which of these is a picture of a perfect muffin?
All of these are part of the Biscuit Method except
cut in the fat until there are crumbs
add liquid and stir until dough forms
lightly knead the dough so gluten will not form
cut biscuits and place on a greased cookie sheet
The perfect biscuit has
a rounded top
curvy sides
a flaky, layered feel
a doughy, thick feel
What is the best way to store quick breads?
out in the open
in a freezer
in a tight container
you should not store quick breads
