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WorksheetsQuick Breads
Total questions: 20
Worksheet time: 40mins
The ingredient that makes quick breads rise is called the.....
gluten
leavening agent
buttermilk
kneader
AP flour refers to
All Purpose flour
All Performing flour
Advanced Placement flour
Amazing Purpose flour
The cause of peaks and tunnels in muffins is.....
not enough mixing
too much liquid
over-mixing
too much flour
The type of flour that gives us the most fiber is....
AP flour
cake flour
self-rising flour
whole wheat
The flour provides the ______ in quick breads.
coagulation
structure
stickiness
leavening
Shortening used in making quick breads includes....
margarine
butter
lard
all of these
The fat that gives us the most saturated fat is....
margarine
olive oil
vegetable shortening
lard
When a recipe calls for "sugar", we should use _____sugar.
granulated
confectioner's
brown
10X
Brown sugar is just granulated sugar that has ____added to it.
honey
brown food coloring
molasses
cooked sugar
Eggs that are mixed into quick breads will add.....
color
rich flavor
binding
all of these
The leavening agent(s) commonly added to quick breads includes:
baking soda
yeast
baking powder
baking powder & soda
The elastic structure of dough is known as ...
glucose
gluten
leavening
granular
The leavening agents produce this gas during baking.
O2
C2
H2O
CO2
Quick Breads are named such because.....
they rise quickly
they bake quicker than yeast breads
people gobble them up quickly
they cool quickly
Yeast is used in quick breads to .....
make them rise faster
make them taste better
cause tunnels
yeast is not used in quick breads
When recipe does not call for a specific type of flour, you should use........
whole wheat flour
AP flour
confectioner's flour
cake flour
White table sugar is called ______ sugar in many recipes.
confectioner's sugar
demerra sugar
sweet 'n low
granulated sugar
Fats & oils in baked goods....
make them taste rich & tender
make them more brown
make them chewy
make them dry & crumbly
A mixture of ingredients that is thin enough to be dropped from a spoon is called _______.
batter
dough
gooey
baking agent
A mixture of ingredients thick enough to be shaped by hand is called ____.
batter
dough
gooey
baking agent
