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Breads, Grains & Baking Quiz

Total questions: 28

Worksheet time: 15mins

Name
Class
Date
1.
Name (last name, first name)
4 lines
2.
Which is a protein and gives elasticity and structure to bread. It develops as it is mixed.
a)
yeast
b)
baking soda
c)
baking powder
d)

gluten

e)
egg protein
3.
Which two ingredients are the main types of leavening agents in quick breads? (choose 2)
a)
yeast
b)
baking soda + an acid
c)
baking powder
d)
steam
e)
egg protein
4.
Which ingredient is used as a main leavening agent in pizza and cinnamon rolls (choose 1)?
a)
yeast
b)
baking soda + an acid
c)
baking powder
d)
steam
e)
egg protein
5.
I am a microscopic plant which reproduces rapidly once rehydrated with warm liquid and fed. As I grow, I give off carbon dioxide which forms bubbles that make dough rise. (choose 1)
a)
flour
b)
yeast
c)
baking powder
d)
fat
e)
sugar
6.
I am a chemical leavening agent that is a combination of baking soda and a dry acid. (choose 1)
a)
flour
b)
yeast
c)
baking powder
d)
fat
e)
sugar
7.
Name 2 QUICK breads
a)

muffins

b)

pretzels

c)

cakes

d)

pizza dough

8.
A flour mixture thin enough to pour from a bowl; usually for cakes, pancakes, waffles. These will always be quick breads.
a)

TRUE

b)

FALSE

9.
A flour mixture thick enough to be dropped from a spoon and hold shape; chocolate chip cookies are an example of this.
a)

Pour Batter

b)

Dough

c)

Drop Batter

d)

Muffin Method

10.
Which method of mixing adds all liquid at one time and only mixes until moist? Batter will remain lumpy...
a)
Biscuit Method
b)
Muffin Method
c)
Scone Method
d)
Pastry Method
11.
"Leaven" means to make:
a)
thick
b)
thin
c)
rise
d)
hot
e)
digestible
12.

Name health issues associated with low fiber intake. (Multiple answers)

a)

Obesity

b)

Colon Cancer

c)

Constipation

d)

Fatigue

13.
Name 1 health issue associated with too much fiber intake.
a)

Headaches

b)

Constipation

c)

Diarrhea

d)

Fatigue

14.
Your friend has gone "gluten free." She claims that when she eats wheat based products, she breaks out in hives, gets itchy and congested. What is likely her actual issue?
a)

Celiacs Disease

b)

Diabetes

c)

High blood pressure

d)

Wheat allergy

15.

The part of the grain kernel that contains Vitamins and fiber.

a)

germ

b)

endosperm

c)

bran

d)

kernel

16.

The ________________of grain is the best source of carbohydrates.

a)

bran

b)

endosperm

c)

germ

d)

kernel

17.

Whole wheat bread is made from flour containing all three parts of the grain kernel.

a)

true

b)

false

18.

A whole grain is the most minimally-processed version of any grain.

a)

true

b)

false

19.

Kneading develops

a)

flour

b)

gluten

c)

sugar

d)

bulgur

20.

Since quick breads use chemical leaveners, they require no

a)

flour

b)

rising period

c)

baking time

d)

leavener

21.

What is the function of flour in a baked good?

a)

enhances flavor

b)

provides structure

c)

emulsifies the fat and liquid

d)

caramelizes

22.

What is the function of salt?

a)

provides structure

b)

enhances flavor

c)

makes baked products rise

d)

binds ingredients together

23.

What are the symptoms of gluten intolerance or celiac disease?

a)

Symptoms may include fever and chills

b)

Symptoms may include headache and dizziness

c)

Symptoms may include abdominal pain, bloating, diarrhea, constipation, fatigue, and weight loss.

d)

Symptoms may include joint pain and muscle weakness

24.

What are some gluten-free alternatives for people with gluten intolerance?

a)

Some gluten-free alternatives include quinoa, rice, corn, buckwheat, and gluten-free oats.

b)

Rye

c)

Barley

d)

Whole wheat bread

25.

How can individuals increase their fiber intake in their diet?

a)

Consuming more fruits, vegetables, whole grains, legumes, and nuts

b)

Drinking only sugary beverages and alcohol

c)

Avoiding all types of grains and legumes

d)

Eating only processed foods and snacks

26.

What is the main difference between whole grain and refined grain products?

a)

Whole grain products contain all parts of the grain kernel, while refined grains have the bran and germ removed.

b)

Refined grains have more fiber than whole grains.

c)

Whole grains are always gluten-free.

d)

Refined grains contain more vitamins than whole grains.

27.

Which ingredient helps to tenderize baked goods and adds moisture?

a)

Baking powder

b)

Salt

c)

Yeast

d)

Fat

28.

The creation  of tunnels and peaks in quick breads is a sign of

a)

not adding enough gluten

b)

under mixing

c)

Over mixing

d)

not making a well

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