WorksheetsCulinary Arts I - Quick Breads Quiz
Total questions: 23
Worksheet time: 12mins
What is a quick bread?
Bread you can make in under 2 minutes
Pre-made breads
Products leavened by chemical leavening agents
Brownies and such
Select all the food items that are quick breads
Biscuits
Muffins
Cheesecake
Banana Bread
What is the most desirable characteristic of a quick bread?
Chewy Texture
Gritty Texture
Tender Texture
Dry Texture
How is the tenderness of a quick bread controlled?
Mind power
Using big eggs
Adding sugar
Controlling development of gluten by NOT overmixing
If you overmix your quick bread, it will become _______
Tough
Tender
Sweet
Bagel
Select all the chemical leavening agents
Yeast
Baking Soda
Baking Powder
Banana
How do chemical leavening agents work?
They create gas
Magic
They make yeast
To this day no one knows.....
Which chemical leavening agent contains ONLY sodium bicarbonate?
Baking Soda
Baking Powder
Which chemical leavening agent contains a mixture of sodium bicarbonate, leavening acids, and cornstarch?
Baking Soda
Baking Powder
Which lemon ricotta waffle ingredient activated the baking soda in the recipe?
Flour
Butter
Lemon juice
Eggs
Why did the lemon juice activate the baking soda?
Because it's dairy
Because it's acidic
Pure Magic
It binded the the gluten
Which quick bread mixing method "cuts" small bits of fat into the flour before mixing with the remaining ingredients
Creaming Method
Muffin Method
Biscuit Method
Which quick bread mixing method combines all dry ingredients in one bowl and all wet ingredients in a separate bowl before combining both
Creaming Method
Muffin Method
Biscuit Method
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
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
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
Brown Sugar
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
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
