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WorksheetsQuick Breads 2020
Total questions: 25
Worksheet time: 13mins
What is the purpose of Flour in Quick Breads?
Adds color, flavor, and binds ingredients together
Makes food rise
Provides structure
Balances the product
What is the function of SUGAR?
Helps food brown and adds sweetness
Makes food tender
Add color, flavor, and binds ingredients together
Makes the dough tough
What is the function of SALT?
Enhances flavor
Makes food tender
Makes food rise
Makes it salty
BAKING POWDER does what to Quick Breads?
Enhances flavor
Provides structure
Makes food rise
Adds sweetness
What do EGGS do for Quick Breads?
Helps food brown and adds sweetness
Add color, flavor, and binds ingredients together
Provides structure
Provides structure
What is the purpose of SHORTENING in Quick Breads?
Makes food tender
Add color, flavor, and binds ingredients together
Makes food rise
Provides structure
What is a quick bread?
Bread that is leavened by agents such as baking powder and steam
Bread that needs at least 30 minutes to rise before kneading
Bread that should never be kneaded
Leavened by Yeast
Which of the following would be considered a quick bread?
Cinnamon roll
Bagel
Donut
Muffin
How do you know when it’s time to flip a pancake?
When the edges are dry and bubbles form on top
Flip them twice
After 30 seconds
After a minute or so
Which of the following is an accurate description of a well-made, fully baked muffin?
Smooth, rounded top, golden brown in color
Pebbly, high peaked top, with dark color
Pebbly, rounded top, golden brown in color
Flat tops with golden brown color
Which of the following is an accurate description of a well-made, fully baked biscuit?
Tripled in size, golden brown, rounded top
Tripled in size, golden brown, flaky layers
Doubled in size, golden brown, cracked tops
Doubled in size, golden brown, flaky layers
What is gluten?
A protein in breads that is high in fat
Yeast that is responsible for making dough rise
Proteins that are responsible for the elastic texture of dough
A mineral found in dough that can cause weight gain
What is the purpose of kneading?
Cut in fat with pastry blender
Develop gluten
Incorporate air into the dough
Activate leavening agent
What is a pour batter?
Scone
Pancake
Donut
Pie Crust
Drop batter
Scone
Muffin
Pancake
Pumpkin Pie
Soft dough
Muffin
Pancake
Scone
Donut
Make a well in the center of the flour mixture and pour in the liquid ingredients; mix until combined.
Yeast Method
Mixer Method
Biscuit Method
Muffin Method
Which of the following ingredients will moisten the batter and help activate the gluten?
Baking powder
Eggs
Milk
Water
Put the steps for the muffin mixing method in the correct sequence.
Make a well, pour and fold, cut in, fold in
Mix the dry, mix the liquid, cut in, fold in
Mix dry and liquid, pour in a well, separate, fold
Mix the dry ingredients,Mix the liquid ingredients, make a well, pour and fold
What is the ratio of liquid to dry in soft doughs?
1:2 (1 part liquid, 2 parts flour)
1:3 (1 part liquid, 3 parts flour)
1:4 (1 part liquid, 4 parts flour)
1:5 (1 part liquid, 5 parts flour)
What is the ratio of liquid to dry in pour batters?
1:1 (1 part liquid, 1 part flour)
1:2 (1 part liquid, 2 parts flour)
1:4 (1 part liquid, 4 parts flour)
1:5 (1 part liquid, 5 parts flour)
Which ingredient is the primary binder in quick breads?
Egg
Flavoring
Flour
Sweeteners
Which ingredient provides structure to quick breads?
Fat
Flour
Flavor
Sweeteners
Which ingredient provides the browning that you see on a crust of a quick bread?
Sweeteners
Fat
Eggs
Flavorings
The Biscuit Method order is
Combine everything into one bowl, knead and roll out
Combine dry then wet, mix and roll out
Combine dry, combine wet, cut in fat, roll out, pat dry spray with cooking spray and put on cooking sheet
Combine dry, combine wet, cut in fat, make a well, pour and mix, knead, pat and roll out
