WorksheetsQuick Breads Quiz
Total questions: 16
Worksheet time: 8mins
Who invented/created cornbread?
Europeans
Native Americans
Colonial Settlers
Southerners
Why are quick breads considered to be quick?
They do not need to ferment or rise before baking
They only need to ferment or rise once before baking
They can be made and baked in less than 5 minutes
They get eaten up very quickly!
The more that you mix your quick bread ingredients, the more tender and softer the final product will be
True
False
There is very little gluten in quick breads
True
False
What makes quick breads different than other breads?
They use yeast and no baking powder or soda
They need to rise/ferment twice before baking
They use baking soda or baking powder instead of yeast
They need to be thoroughly mixed and kneaded evenly before baking
What type of leavener is yeast?
Chemical Leavener
Biological leavener
What type of leaveners are baking soda and baking powder??
Chemical Leavener
Biological Leavener
In order to react, baking soda needs to be mixed with liquid and ________
an acid
a base
butter
oxygen
Select ALL the ingredients that will activate/react with baking soda
Buttermilk
Lemon Juice
Yogurt
Water
Baking powder only needs ______ added to the batter to activate it.
a liquid
an acid
a base
buttermilk
When mixing a quick bread batter, it is ok to have some small lumps left
True
False
You can take your time getting a finished quick bread batter into the oven
True
False
Match Biscuits with their description
Originated in America, similar method to making pie dough, traditionally circle shaped
Originated in Europe, tend to be rich and crumbly, traditionally triangular shaped
The American version of this is like a cross between a cake and bread, typically baked with paper liners
These take longer to bake because of the larger deeper pans they are baked in, should be allowed to cool before slicing
Match scones with their description
Originated in America, similar method to making pie dough, traditionally circle shaped
Originated in Europe, tend to be rich and crumbly, traditionally triangular shaped
The American version of this is like a cross between a cake and bread, typically baked with paper liners
These take longer to bake because of the larger deeper pans they are baked in, should be allowed to cool before slicing
Match Muffins with their description
Originated in America, similar method to making pie dough, traditionally circle shaped
Originated in Europe, tend to be rich and crumbly, traditionally triangular shaped
The American version of this is like a cross between a cake and bread, typically baked with paper liners
These take longer to bake because of the larger deeper pans they are baked in, should be allowed to cool before slicing
Match Loaf Quick Breads with their description
Originated in America, similar method to making pie dough, traditionally circle shaped
Originated in Europe, tend to be rich and crumbly, traditionally triangular shaped
The American version of this is like a cross between a cake and bread, typically baked with paper liners
These take longer to bake because of the larger deeper pans they are baked in, should be allowed to cool before slicing
