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Worksheets

Leavening Agents and Quick Breads

Total questions: 23

Worksheet time: 12mins

Name
Class
Date
1.

What is the purpose of leavening agents?

a)

To make baked goods golden

b)

To make baked goods rise

c)

To make baked goods cook faster

d)

To make baked goods decorative

2.

Which is not a type of leavening agent?

a)

Biological

b)

Chemical

c)

Steam

d)

Heat

3.

Yeast is an example of what type of leavening agent?

a)

Biological

b)

Chemical

c)

Steam

4.

What does yeast eat to ferment?

a)

Salt

b)

Flour

c)

Sugar

d)

Air

5.

What gas does yeast fermentation produce?

a)

H2O

b)

O2

c)

CO2

d)

CH4

6.

What temperature is best for activating yeast?

a)

32*

b)

75*

c)

105*

d)

200*

7.

What temperature does water boil?

a)

110*

b)

212*

c)

250*

d)

300*

8.

What is steam?

a)

Frozen water

b)

Warm Water

c)

Hot Water

d)

Evaporated water

9.

Baking Soda and Baking Powder are both chemical leaveners, but which one only reacts if ACID is added?

a)

Baking Soda

b)

Baking Powder

10.

Baking Soda and Baking Powder are both chemical leaveners, but which one reacts with any liquid added?

a)

Baking Soda

b)

Baking Powder

11.

Leavening makes the baked goods rise , but what makes them keep their shape?

a)

Hand shaping

b)

Cooling

c)

Scooping batter

d)

Heat from the oven

12.

Quick breads are breads with something other than

a)

yeast or eggs

b)

baking soda and baking powder

c)

steam

13.

A pour batter is one that can be easily poured into a pan like pancakes or waffles. What is the flour to liquid ratio of a pour batter?

a)

1:1

b)

2:1

c)

3:1

14.

A drop batter is one that is scooped and placed onto a baking sheet like cookie dough. What is the flour to liquid ratio of a drop batter?

a)

1:1

b)

2:1

c)

3:1

15.

A soft dough is a dough that is solid enough to shape by hand like pizza dough. What is the flour to liquid ratio of a soft dough?

a)

1:1

b)

2:1

c)

3:1

16.

Muffins are a

a)

Pour Batter

b)

Drop Batter

c)

Soft Dough

17.

Biscuits are a

a)

Pour Batter

b)

Drop Batter

c)

Soft Dough

18.

Waffles are a

a)

Pour Batter

b)

Drop Batter

c)

Soft Dough

19.

Cookie dough is a

a)

Pour Batter

b)

Drop Batter

c)

Soft Dough

20.

A quick bread recipe has 1 cup of flour and 1 cup of milk. Which type of quick bread is it?

a)

Pour Batter

b)

Drop Batter

c)

Soft Dough

21.

A quick bread recipe has 2 cups of flour and 2 cups of milk. Which type of quick bread is it?

a)

Pour Batter

b)

Drop Batter

c)

Soft Dough

22.

A quick bread recipe has 3 cups of flour and 1 cup of milk. Which type of quick bread is it?

a)

Pour Batter

b)

Drop Batter

c)

Soft Dough

23.

A quick bread recipe has 6 cups of flour and 2 cups of milk. Which type of quick bread is it?

a)

Pour Batter

b)

Drop Batter

c)

Soft Dough