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Worksheets4.01 Quick Breads Questions
Total questions: 17
Worksheet time: 9mins
Which is considered a solid ingredient?
milk
shortening
vanilla extract
vegetable oil
Which step of the mixing process do both the biscuit and muffin methods have in common?
cut in shortening
add liquid ingredients at once
knead dough
thoroughly mix for 20 minutes
Aaron is making southern-style biscuits and needs to combine flour and shortening to make the dough. He needs to use a:
bread knife.
chef’s knife.
a pair of kitchen shears.
pastry blender.
Biscuits, muffins, and 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 and one for liquid ingredients.
How do the quality of biscuits and muffins compare in texture?
Biscuits and 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 is a griddle preheated?
by placing in the dishwasher and removing promptly
by placing in the oven at 350°F until a desired temperature is reached
by setting at a desired temperature and waiting 10 minutes before adding food
by using low heat and a small amount of liquid
Brendon is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing method should he complete next?
cut in the shortening
make a well and add liquid all at once
stir gently with a spoon
knead the dough
Which ingredient causes a quick bread to rise?
liquids
fat
leavening agent
eggs
How do all-purpose flour and self-rising flour differ?
All-purpose flour does not remain fresh as long as self-rising flour.
All-purpose flour is made from wheat, and self-rising flour is made from rice.
All-purpose flour is plain, and self-rising flour has added leavening and salt.
All-purpose flour makes a cake rise, but self-rising flour does not help a cake rise.
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.
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
Abdul is preparing the dry ingredients so that no lumps remain and all are properly mixed. He is:
adding liquid and removing the lumps.
picking out the lumpy ingredients and throwing them away.
sifting the dry ingredients.
stirring as hard as he can.
When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?
pastry blender or two forks
rubber scraper or spoon
wooden spoon or spatula
wire whisk or spatula
Which is the best way to test muffins for doneness?
Open the oven and look at them.
Insert a toothpick or a skewer in them.
Touch the top of them with a finger.
Taste a muffin.
How should shortening be measured?
by packing into the measuring cup and then leveling
by spooning into the measuring cup
by sifting before measuring
by subtracting the weight of the container before measuring
How are mixing methods alike for quick breads?
All quick breads are made using an electric mixer.
All quick breads have liquid and dry ingredients.
All quick breads must have the flour sifted.
All quick breads require two bowls when mixing ingredients.
