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Quick Bread Review

Total questions: 40

Worksheet time: 21mins

Name
Class
Date
1.

To mix slowly

a)

whip

b)

cream

c)

blend

d)

cut in

2.

To mix fast bringing the contents to the top of the bowl and back down again.

a)

Combine

b)

Blend

c)

Beat

d)

Cream

3.

To mix two or more ingredients/mixtures together

a)

Beat

b)

Combine

c)

Fold

d)

Blend

4.

To mix a light mixture with a solid or thicker ingredient/mixture with an up and down motion

a)

Mix

b)

Cream

c)

Fold-in

d)

Combine

5.

To beat a mixture until it is light and fluffy.

a)

Fold

b)

Cream

c)

Beat

d)

Blend

6.

To mix a solid fat into a flour mixture.

a)

cream

b)

Cut-in

c)

Fold

d)

Beat

7.

To mix in a circular motion

a)

beat

b)

cream

c)

stir

d)

beat

8.

To beat quickly by incorporating air

a)

beat

b)

cream

c)

whip

d)

stir

9.

When using the Biscuit Mixing Method, the butter must be...

a)

Cold

b)

Room Temperature

c)

Warm

d)

Melted

10.

Making cookies is an example of which mixing method?

a)

Biscuit Mixing Method

b)

Muffin Mixing Method

c)

Creaming Method

11.

Yeast raises breads because...

a)

The yeast eats the sugars in flour, creating carbon dioxide gas

b)

The yeast eats the sugars in flour, creating oxygen

c)

Magic!

12.
The Main difference between Quick
Breads and Yeast Breads is....
a)
the leavening agent that is used
b)
the liquid that is being used
c)
flour used
d)
all of  the above
13.
The creation  of tunnels and peaks in muffins is a sign of
a)
not adding enough gluten
b)
under mixing
c)
Over mixing
d)
not making a well
14.

What are the best ways to learn information?

a)

Research answers

b)

Study your research

c)

Practice what you learned

d)

Use repetition for long-term memory gain.

15.

Which is an example of physical leaveners?

a)

Steam

b)

Whipping

c)

Yeast

d)

Baking Soda

16.

Two examples of mechanical leavening include:

a)

Kneading

b)

Whipping

c)

Steaming

d)

Folding

17.

Two examples of Biological Leaveners include:

a)

Yeast

b)

Bear

c)

Steam

d)

Baking Soda

18.

Which is not a chemical leavener?

a)

Baking Soda

b)

Baking Powder

c)

Yeast

d)

Baker's Ammonia

19.

Quick Breads are called "quick" because they use _______ leaveners.

a)

Biological

b)

Chemical

c)

Physical

d)

Mechanical

20.
Quality biscuits are....
a)
rough and bumpy
b)
pale in color
c)
flat top
d)
dry and brittle
21.
The biscuit method of mixing involves ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
22.
Pancakes are an example of a _________batter.
a)
Drop batter
b)
Pour batter
c)
stiff dough
d)
soft dough
23.
What is the function of salt in quick breads?
a)
Tenderizing Agent
b)
Adds Flavor
c)
Gives structure
d)
Adds moisture
24.
What is the gas that makes baked products rise?
a)
Oxygen
b)
H2O
c)
Helium
d)
CO2
25.
A tool that should not be used when making quick breads is.....
a)
spoon
b)
pastry blender
c)
electric mixer
d)
rubber spatula
26.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
27.
What is the purpose of flour in quick breads?
a)
structure
b)
moisture
c)
sweetness
d)
color
28.
What does the leavening agent do?
a)
explode
b)
makes the dough rise
c)
makes the bread flat
d)
kills the yeast
29.
When you "cut-in" what do you mix with flour
a)
oil
b)
solid fat
c)
yeast
d)
salt
30.
How do you get flaky layers in some quick breads?
a)
Stir them a lot
b)
Cut the fat into small pieces
c)
Cut into them very slowly
d)
Use oil
31.
What is gluten?
a)
A kind of sticky stuff
b)
Something most people are allergic to
c)
A protein that makes dough elastic & stretchy
d)
A kind of protein that glues stuff together.
32.
Should a lot of gluten be developed in quick breads?
a)
Yes
b)
No
33.

The main difference between the muffin method and the biscuit method of making quick breads is

a)

how you stir it

b)

how you add your sugar

c)

the type of fat and how you add it

d)

the type of liquid that is used

34.

AP flour refers to

a)

All Purpose flour

b)

All Performing flour

c)

Advanced Placement flour

d)

Amazing Purpose flour

35.

Eggs that are mixed into quick breads will add.....

a)

color

b)

rich flavor

c)

binding

d)

all of these

36.

Yeast is used in quick breads to .....

a)

make them rise faster

b)

make them taste better

c)

cause tunnels

d)

yeast is not used in quick breads

37.

When recipe does not call for a specific type of flour, you should use........

a)

whole wheat flour

b)

AP flour

c)

confectioner's flour

d)

cake flour

38.

Fats & oils in baked goods....

a)

make them taste rich & tender

b)

make them more brown

c)

make them chewy

d)

make them dry & crumbly

39.

A mixture of ingredients that is thin enough to be dropped from a spoon is called _______.

a)

batter

b)

dough

c)

gooey

d)

baking agent

40.

A mixture of ingredients thick enough to be shaped by hand is called ____.

a)

batter

b)

dough

c)

gooey

d)

baking agent

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