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WorksheetsFoods 1 4.00
Total questions: 40
Worksheet time: 20mins
The first step in any mixing method is to...
Mix together all ingredients.
Accurately measure all ingredients.
Count your ingredients.
Make a well in the dry ingredients.
The difference between the BISCUIT method & the MUFFIN method is...
Where you add the fat.
How you measure the ingredients.
Using a mixer.
Separating liquid and dry ingredients.
If you OVERMIX muffins, you may find _____________ in the inside.
Crumbs
Bugs
Tunnels
Liquid
What is the difference between DROPPED biscuits & ROLLED biscuits?
There is more fat in dropped biscuits.
There is more fat in rolled biscuits.
There is more liquid in rolled biscuits.
There is more liquid in dropped biscuits.
Which ingredient is single celled plant whose by products make a baked product rise?
Baking Powder
Baking Soda
Eggs
Yeast
Which step of the mixing process do both the biscuit & muffin methods have in common?
cut in shortening
add liquid ingredients at once
knead dough
thoroughly mix for 20 minutes
While preparing yeast bread in a Foods class, students misread the temperature of the water on the thermometer. The temperature of the liquid was 140F. How will this affect the yeast?
cause the yeast to overproduce steam
cause the yeast to die
will not activate the yeast
will not allow the yeast to produce enough steam
When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:
once
twice
three times
four times
When one bakes yeast bread products, what would happen if fermentation failed to occur?
the yeast dough would have too much gas & explode
the yeast dough would not rise
the yeast dough would be dry
the yeast dough would not be elastic
To knead bread dough, use a:
hand mixer with a wire whisk
mixing bowl with a spoon
stand mixer with a flat beater
stand mixer with a dough hook
Brendon is making muffins. He mixed the dry ingredients & the liquid ingredients separately. What step of the muffin mixing method should he complete NEXT?
cut in the shortening
make a well & add liquid all at once
stir gently with a spoon
knead the dough
Biscuits, muffins, & pancakes are classified as:
drop breads
fruited breads
quick breads
yeast breads
Mixing methods for quick breads are different. Some quick breads:
lack leavening agents
lack liquid ingredients
have two rising times
require two bowls, one for dry ingredients & one for liquid ingredients
How do the quality of biscuits & muffins compare in texture?
biscuits & muffins should crumble when eaten
biscuits are flaky; muffins are tender
biscuits are thick; muffins have crowned tops
biscuits have tunnels; muffins are flaky
How will Kenia know if she has a quality yeast product?
the product will have risen well
the product will be brown
the product will have failed to rise
the product will be gooey
Sprinkling a work surface with flour, turning the dough ball onto the floured surface, & using the heels of both hands to push the dough down & away BEST describes which step of yeast bread production?
mixing
kneading
letting the dough rise
shaping the dough
How is a griddle preheated?
by placing in the dishwasher & removing promptly
by placing in the oven at 350F until a desired temperature is reached
by setting at a desired temperature & waiting 10 minutes before adding food
by using low heat & a small amount of liquid
Aaron is making southern-style biscuits & needs to combine flour & shortening to make the dough. He needs to use a:
bread knife
chef's knife
a pair of kitchen shears
pastry blender
During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:
start baking
rise slightly
double in size
triple in size
Batter bread differs from basic white bread by:
heating the flour
beating the mixture
adding extracts
using a starter
Which ingredient cause a quick bread to rise?
liquids
fat
leavening agent
eggs
How do all-purpose flour & self-rising flour DIFFER?
AP flour does not remain fresh as long as self-rising flour
AP flour is made from wheat; self-rising flour is made from rice
AP flour is plain; self-rising flour has added leavening & salt
AP flour makes a cake rise, but self-rising flour does not help a cake rise
Malik plans to make two loaves of homemade yeast bread. If Malik wants to bake both loaves at the same time, he will need to:
decrease the baking temperature
decrease the baking time
increase the baking temperature
increase the baking time
After mixing & letting the dough rise, what should Alyssa do to the dough?
allow the dough to rise again
bake the dough
shape the dough
punch down the dough
How do yeast breads differ from quick breads?
quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven
quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
quick breads do not need a leavening agent, but yeast breads use baking powder to leaven
quick breads use salt as a leavening agent, but yeast breads use yeast to leaven
If Alex OVER-kneads his yeast dough, what will most likely happen?
the dough will fail to rise
the dough will become dry
the bread will be of poor quality
the bread will be of high quality
How are blueberries folded into muffin batter?
by using a spoon to rapidly mix the ingredients with a circular motion
by using a rubber spatula to gently blend the mixture with an up-and-over method
by using a sieve to mix the ingredients
by using tongs to gently tumble together the ingredients
Xavier is preparing yeast bread by using the quick-mix method and he wants to activate the yeast. The temperature of the liquid should be:
200F- 212F
120F- 130F
105F- 115F
40- 140F
Which is the BEST way to test muffins for doneness?
open the oven & look at them
insert a toothpick or a skewer in them
touch the top of them with a finger
taste a muffin
How are mixing methods ALIKE for quick breads?
all quick breads are made using an electric mixer
all quick breads have liquid & dry ingredients
all quick breads must have the flour sifted
all quick breads require two bowls when mixing ingredients
When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour & shortening?
pastry blender or two forks
rubber scraper or spoon
wooden spoon or spatula
wire whisk or spatula
During the production of yeast breads, punching down the dough releases:
carbon dioxide
carbon monoxide
hydrogen
oxygen
How do lean & rich doughs DIFFER?
lean doughs contain eggs, but rich doughs lack eggs
lean doughs contain yeast, but rich doughs lack yeast
lean doughs have little to no sugar or fat, but rich doughs contain fat & sugar
lean doughs contain fat & sugar, but rich doughs lack fat & sugar
Deborah is preparing to pour the liquid in the dry ingredients for a quick bread. She FIRST needs to:
prepare a hot water bath
grease a baking pan
preheat an oven
make a well in the dry-ingredient mixture
Applying which ingredient will help prevent the yeast dough from forming a crust or drying out during fermentation?
sugar
salt
oil
flour
