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WorksheetsQuick Breads
Total questions: 15
Worksheet time: 8mins
What tool should be used to cut fat into flour when using the biscuit method?
wooden spoon
pastry blender
whisk
hands
A high quality muffin will have all of the following except:
straight sides
a peaked top
rounded top
rough top
The following ingredient provides structure to a quick bread dough/batter:
baking powder
salt
flour
sugar
Which of the following is NOT a leavener?
Baking powder
Baking soda
Eggs
Salt
Which of the following will cause baking soda to react?
Milk
Flour
Buttermilk
Water
When making cookies, the following mixing method is most often used:
Biscuit mixing method
Muffin mixing method
Kneading mixing method
Creaming mixing method
The dry ingredients for quick breads:
should be added one at a time.
should be chilled before using.
should be combined together in a separate bowl.
should be mixed with an electric mixer.
Yeast is the leavening agent most often used in quick breads.
True
False
Muffins are made from a pour batter.
True
False
It is best to remove all lumps from quick bread batters and doughs.
True
False
When baking soda and baking powder are activated, carbon dioxide is created.
True
False
Baking soda is acidic.
True
False
It is important to mix quick bread batters and doughs thoroughly.
True
False
Well-developed gluten is desirable in quick breads.
True
False
The muffin mixing method calls for a liquid fat.
True
False
