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WorksheetsQuick Breads - STCE
Total questions: 48
Worksheet time: 29mins
What tool should be used to cut the fat into the flour when using the biscuit method?
wooden spoon
pastry blender
whisk
hands
The following ingredient provides structure to a quick bread batter:
baking powder
salt
flour
sugar
Which of the following will cause baking soda to react?
Milk
Flour
Buttermilk
Water
When making cookies, the following mixing method is most frequently used:
Cookie mixing method
Muffin mixing method
Kneading mixing method
Creaming mixing method
What is this equipment called?
Measuring cup
Blender
Whisk
Sifter
Quick breads are called "quick" because they use _______ as a leavening agent.
Baking soda
Baking powder
Yeast
either baking soda or baking powder
Muffins are an example of a _________ batter.
Drop batter
Pour batter
Stiff dough
Soft dough
Pancakes are an example of a _________ batter.
Drop batter
Pour batter
Stiff dough
Soft dough
What is the function of salt in quick breads?
Softening agent
Adds flavor
Gives structure
Adds moisture
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 butter
make a well and add the liquid all at once
stir gently with a spoon
knead the dough
What is the name of this tool?
Fork
Whisk
Dough scraper
Pastry blender
What mixing method is this:
1. Add liquid and fat
2. Add eggs and any additional liquid
3. Add dry ingredients
One Bowl Method
Muffin Method
Biscuit Method
Conventional Creaming Method
What is the function of eggs in quick breads?
Eggs are primarily a source of protein in quick breads.
Eggs are added to increase the baking time of quick breads.
Eggs provide structure, moisture, and flavor in quick breads.
What is an example of a pour batter?
Muffins
Pancakes
Bread
Cookie
What is an example of a stiff dough?
Pie crust
Banana bread
Cookies
Waffles
How many teaspoons are in 1 tablespoon?
(a)
What is the ratio of liquid to flour in a drop batter?
1:1
1:2
1:3
1:4
What is the ratio of liquid to flour in a soft dough?
1:1
1:2
1:3
1:4
What mixing method is this?
1. Mix the dry ingredients in a bowl
2. Mix the liquid ingredients in a bowl
3. Make a well in the dry ingredients
4. Pour the liquid into the well
One Bowl Method
Muffin Method
Biscuit Method
Conventional Creaming Method
What mixing method is this?
1. Sift the dry ingredients
2. Cut in the fat particles (size of small pebbles)
3. Make a well and pour in the liquid ingredients
4. Stir with a fork until moistened (will form a ball)
5. Knead the dough (about ten times)
6. Roll out the dough and cut
One-bowl method
Muffin method
Biscuit method
Conventional creaming method
What mixing method is this:
1. Sift the dry ingredients into a bowl
2. Cream the fat and sugar in another bowl, then add the eggs
3. Mix the liquid ingredients in a third bowl
4. Alternately mix the dry and liquid ingredients into the fat/sugar/egg mixture
One-bowl Method
Muffin Method
Biscuit Method
Conventional Creaming Method
What is the main function of sugar in quick breads?
To add sweetness
To provide structure
To act as a leavening agent
To add moisture
What is the role of baking powder in quick breads?
To add flavor
To provide moisture
To act as a leavening agent
To add color
The type of cookie where the soft dough is spread evenly in a pan and baked is called a (a) .
Type of cookie: Stiff dough is pressed with hands into a roll and refrigerated
The cold roll is sliced before baking
Bar cookie
Rolled cookie
Refrigerator cookie
Molded cookie
Pressed cookie
Type of cookie: Made from a stiff dough
The dough is shaped/molded by hand before baking
Bar cookie
Rolled cookie
Refrigerator cookie
Molded cookie
Pressed cookie
What is the type of cookie is this?
Drop cookie
Bar cookie
Molded Cookie
Rolled cookie
What is a common technique to prevent baked goods from sticking to the pan?
Use a non-stick pan without any preparation
Bake at a higher temperature
Add extra sugar to the batter
Grease the pan and sprinkle with flour or use parchment paper.
Will the size of the pan affect the cooking time?
Yes
No
Which item will take longer to bake in the oven?
Muffins
Loaf of bread
When placing cookies on a baking tray, you need to leave space for
balanced flavor
cookie expansion
cookie color
cookie classification
What is "creaming" in a cookie recipe?
mixing flour and sugar
mixing the dough until smooth
mixing sugar and butter
What type of cookie is this? (formed into a ball before baking)
Bar
Molded
Drop
Refrigerated
What type of cookie is this?
refrigerated
pressed
drop
rolled
How should SOFT cookies be stored?
Airtight container
On a plate
Covered with plastic wrap
In a cookie jar
What is the purpose of a leavening agent?
The purpose of a leavening agent is to make baked goods rise.
To improve the color of the dough.
To provide structure to the baked product.
To add flavor to baked goods.
What is the recommended number of times to knead the dough when making rolled cookies?
8-10 times
15 to 20 times
at least 20 times.
1 to 4 times
What causes tunnels in muffins?
Overmixing
Undermixing
Too long in the oven
Not enough time in the oven
Think about the proportions of liquid to flour for quick breads... 1:1 1:2, 1:3, 1:4
How does the proportion affect the consistency of the product?
More flour makes a thinner product
More liquid makes a stiffer product
More flour makes a stiffer product
The proportion has no effect on the consistency
Why is it important to beat the fat and sugar?
Activates the leavening agent
Melts the fat
Dissolves the sugar
Incorporates air into the mixture
Why is it suggested to use a cooling rack for cookies?
It will make the cookies crispier
It will keep your countertop clean
To allow air circulation around the entire cookie
To give your cookie a checkered pattern
What is the purpose of chilling cookie dough in the refrigerator before baking?
To allow the ingredients to mix more thoroughly
To make the cookies softer and chewier.
To reduce the baking time.
To make the dough easier to handle and prevent it from spreading too much in the oven
Which of the following statements is true regarding the baking pan used?
Reduce the heat when using a glass dish instead of a metal one
Cupcakes will take longer to bake than a cake
The temperature can remain the same for all types of pans
The time can remain the same for all types of pans
What is an important rule when storing cookies?
Sort them by size and shape
Sort them by flavor and consistency (soft/hard)
You don't need to sort your cookies when storing them
When making cookies, it is important to make them the same (a) and (b) to promote even baking.
texture
flavor
size
shape
Match the cookie type with the correct name.
Bar Cookie
Refrigerator Cookie
Pressed Cookie
Rolled Cookie
Molded Cookie
Match up the ingredient with its function
Fat
Tenderizing agent
Liquid
Forms gluten, Combines all ingredients
Egg
Contributes to structure, flavor, color
Salt
Flavor
Label the ratio with the correct quick bread
