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WorksheetsChapter 18 Quick Breads
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
Quick breads are so called because they can be made quickly.
a)
true
b)
false
2.
Quick breads use yeast for leavening.
a)
true
b)
false
3.
Quick breads and muffins freeze well.
a)
true
b)
false
4.
Quick breads are made from dough.
a)
true
b)
false
5.
Overmixing cannot harm quick-bread batter.
a)
true
b)
false
6.
The well method of mixing uses melted butter or oil as the fat.
a)
true
b)
false
7.
It's important to mix out all lumps in quick-bread batter.
a)
true
b)
false
8.
The creaming method produces a finer texture than the well method.
a)
true
b)
false
9.
The creaming method is the easier and more frequently used method of mixing quick breads.
a)
true
b)
false
10.
A sugar glaze can help seal the top of a baking item and prevent it from drying out.
a)
true
b)
false
11.
Quick breads can be kept in the refrigerator for up to how long?
a)
a few days
b)
a week
c)
two weeks
d)
a month
e)
six months
12.
How soon does baking powder start to lose its ability to leaven?
a)
a month
b)
two months
c)
four months
d)
six months
e)
a year
13.
Which of the following is not used in the making of quick breads?
a)
yeast
b)
sugar
c)
flour
d)
eggs
e)
fat
14.
What happens when quick-bread batter is overmixed?
a)
too much gluten forms
b)
the batter becomes elastic and batter cannot rise well
c)
the bread will be heavy and misshapen
d)
the bread will be dotted with air holes
e)
all of the above
15.
Streusel is a/an
a)
type of Austrian pastry
b)
type of glaze topping
c)
crumb topping that may include spices and nuts
d)
smooth silky quick bread batter
e)
braided quick bread
16.
Quick breads are usually baked in what type of pan?
a)
springform pan
b)
brioche pan
c)
round pan
d)
loaf pan
e)
square pan
17.
How are ingredients blended in the well method?
a)
liquid ingredients blended in one bowl and dry ingredients sifted in another
b)
sugar and fat mixed together and then eggs added one at a time
c)
wet and dry ingredients added alternately
d)
dry ingredients added to the wet ingredients all at once
e)
all at once in a blender
18.
Which ingredients are creamed together in the creaming method?
a)
eggs and fat
b)
eggs and flour
c)
eggs and water
d)
flour and cream
e)
fat and sugar
19.
What is the purpose of the creaming method?
a)
dissolve sugar completely so the texture is smooth
b)
create air bubbles to produce a lightness in the final texture
c)
make a creamy base for dry ingredients to adhere to
d)
create a thicker, more solid final product
e)
create a drier texture
20.
How high should muffin tins be filled?
a)
1/4 of the way
b)
1/3 of the way
c)
1/2 of the way
d)
2/3 of the way
e)
3/4 of the way
21.
Soda bread is named for the baking soda that is used to leaven it.
a)
true
b)
false
22.
Classic Irish soda bread contains raisins, butter, and eggs.
a)
true
b)
false
23.
Scones are similar to biscuits except that they often have a sweetener and fruit or nuts added to the dough.
a)
true
b)
false
24.
Scones, like soda bread, originate from an Irish tradition.
a)
true
b)
false
25.
Biscuits are small quick breads that have been sweetened.
a)
true
b)
false
26.
Beaten biscuits have dough that is stiffer than that of drop or rolled biscuits.
a)
true
b)
false
27.
Cut biscuits are best made with a smooth surface cutter, such as a glass, which is then twisted while cutting.
a)
true
b)
false
28.
The rubbed-dough method of mixing promotes very flaky biscuits.
a)
true
b)
false
29.
Biscuits are best baked in the oven with a moderate temperature so the dough will slowly expand.
a)
true
b)
false
30.
Laminating dough makes it easier for steam to expand the dough and promote flakiness.
a)
true
b)
false
31.
Biscuits are best baked at what temperature?
a)
high
b)
moderate
c)
low
d)
first high and then low
e)
first low and then high
32.
When cutting biscuits out of dough, it is best to use
a)
a smooth surface such as a glass or ceramic cup
b)
a sharp surface such as a cutter or knife
c)
your fingers so you can gently separate the dough
d)
a round surface such as a spoon to scoop the dough
e)
a knife or other sharp with a serrated edge
33.
A dessert that uses biscuits as the foundation and then adds uncooked fruit and whipped cream is called a/an
a)
scone
b)
torte
c)
shortcake
d)
streusel
e)
kugelhopf
34.
Scones are usually served with
a)
cold meats
b)
whipped cream
c)
melted cheese
d)
butter, jam, thick cream
e)
soft boiled eggs
35.
The technique of laminating dough is done by
a)
rubbing the dough with a fruit glaze prior to baking
b)
kneading the dough with enough liquid so that it shines
c)
mixing the dough thoroughly by hand until all the fat is absorbed
d)
beating the dough until it is very stiff
e)
folding the dough into thirds and fourths while rolling
36.
Which best describes the rubbed-dough method of mixing?
a)
chilling the fat and loosely rubbing it into the flour with your fingers
b)
chilling the fat and vigorously rubbing it into the flour with a wooden spoon
c)
kneading softened fat into the flour with your entire hands
d)
blending softened fat into the flour with a wooden spoon
e)
continually rubbing flour onto the dough after each rolling out
37.
Unlike the American version of soda bread, classic Irish soda bread does not include
a)
sugar
b)
raisins
c)
eggs
d)
blending
e)
all of the above
38.
Cutting biscuits out of dough with a smooth surface tool will
a)
cause biscuits to burn on the bottom
b)
minimize the amount of wasted dough
c)
increase the dough's ability to rise by adding air
d)
squeeze the outside of the dough together and interfere with its ability to rise
e)
seal the outside edge to maintain air inside, increasing the rise
39.
The way to achieve light, flaky biscuits is to
a)
handle the dough as little as possible
b)
use the rubbed-dough method of mixing
c)
use the laminating method of rolling out
d)
substitute chilled fat for melted fat
e)
all of the above
40.
A biscuit-like quick bread that has been sweetened is called a/an
a)
beaten biscuit
b)
scone
c)
torte
d)
tea cake
e)
streusel
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