WorksheetsFoods I Quiz Review - Quick Breads and Yeast Breads
Total questions: 25
Worksheet time: 13mins
There are three categories of breads: quick breads, yeast breads, and ________ bread (pita and Naan).
unleavened
sourdough
sweet
rye
Quick breads rise quickly, once with ________ and once with heat.
liquid
sugar
flour
oil
The leavening agent commonly used in quick breads is ________ or baking powder.
baking soda
yeast
cream of tartar
gelatin
The most common methods of mixing quick breads are the ________ method and the biscuit method.
muffin
creaming
folding
kneading
What is the biggest problem in quick breads?
Overmixing
Undermixing
Too much sugar
Not enough liquid
Pastry cutters are used to cut butter into flour the size of ________.
peas
grapes
apples
oranges
The name of the protein in flour is ________.
gluten
casein
albumin
collagen
Double acting baking soda works with ________ and heat.
liquid
sugar
oil
flour
Baking soda is a single ingredient whereas baking powder has two ingredients (one is acid). What is the other ingredient?
baking soda
cornstarch
salt
sugar
Who invented baking powder in the 1800's, originally taken from cattle bones?
Eben Horsford
Alfred Bird
Justus von Liebig
Louis Pasteur
Baking powder was first manufactured in ________, RI.
Rumford
Providence
Newport
Woonsocket
Pour batters can be poured in your pan, like ________ batter.
pancake
cookie
bread
pie
Yeast is a living organism and is activated best between ________ degrees Fahrenheit.
105-115
60-70
130-140
85-95
Sugar converting to carbon dioxide is called ________.
fermentation
photosynthesis
respiration
transpiration
Punching down the dough allows the gas to escape and distributes air and forms (a) strands.
Sugar acts as ________ for yeast.
food
water
enzyme
acid
Dough should rise for ________ hours, then you punch it down.
2
1
4
6
Shape your dough into a ________ to optimize rising.
jellyfish
ball
cube
pyramid
3t = ___ T.
1
2
3
0.3
1 C. = ___ fl oz.
8
10
12
6
One stick of butter is ___ C or ___ T.
1/2, 8
1, 4
1/4, 16
2/3, 6
What is the #1 way to prevent the spread of food borne illness?
Washing your hands.
Cooking food at a high temperature.
Storing food in the refrigerator.
Using plastic utensils.
Boiling point is ___ F.
212
100
180
98
Biscuits, muffins, and pancakes are classified as:
drop breads.
fruited breads.
quick breads.
yeast breads.
What are quick breads?
Breads that are made with yeast and require long hours to prepare.
Baked products that can be prepared in a short amount of time using chemical leaveners.
Breads that are made without any leavening agents.
Baked products that are only made with natural ingredients.
