Quick Bread PDF

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Test Please Note: It is recommended that you save your response as you complete each question.

Question 1 (1 point) Which of the following is not one of the steps in the biscuit method? A) Fold the beaten eggs into the batter. B) Cut the fat into the dry ingredients. C) Add the liquid ingredients to the dry ingredients. D) Sift together the dry ingredients. Save

Question 2 (1 point) Which of the following is not one of the steps in the muffin method? A) Mix together the liquid ingredients, including the liquid fat. B) Cut the fat into the dry ingredients. C) Add the liquid ingredients to the dry ingredients. D) Sift together the dry ingredients Save

Question 3 (1 point) __________ are quick breads. A) Coffee cakes B) Biscuits and muffins C) Corn breads and popovers D) all of these Save

Question 4 (1 point) Quick breads are __________. A) less work to produce than yeast breads B) leavened by chemical leaveners and steam, not yeast C) easy to make because they can be mixed quickly and require no fermentation D) all of these Save

Question 5 (1 point) Which of the following is not one of the basic dough or batter mixtures for quick breads?

A) pour batter B) hard dough C) soft dough D) drop batter Save

Question 6 (1 point) Most quick bread batters are mixed by the __________ method. A) muffin B) biscuit C) cake-mixing D) creaming Save

Question 7 (1 point) You would read the phrase Knead very lightly in a quick bread formula, then this formula would use the __________ mixing method. A) muffin B) biscuit C) both muffin and biscuit D) neither muffin nor biscuit Save

Question 8 (1 point) Because only slight gluten development is desired in most quick breads, __________. A) their doughs are kneaded only lightly B) they contain a high proportion of sugar and fat C) their batters are mixed only until the dry ingredients are moistened D) all of these Save

Question 9 (1 point) Overmixing can result in ___________ in quick breads. A) tunneling B) toughness C) irregular shapes D) all of these

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Question 10 (1 point) Tunneling in quick breads results from __________. A) the use of chemical leavenings B) insufficient gluten development C) insufficient kneading D) overmixing Save

Question 11 (1 point) Popovers are a special kind of quick bread because __________. A) they are made with bread flour B) they are leavened only by steam C) their batter is mixed well to develop gluten D) all of these

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Question 12 (1 point) The muffin mixing method would be least likely used to produce __________. A) quick loaf bread B) pancakes and waffles C) coffee cakes D) biscuits Save

Question 13 (1 point) Which of the following phrases are you likely to read in both a biscuit and a muffin method formula? A) cut in fat B) add melted fat C) knead very lightly D) add liquid ingredients to dry ingredients and mix just until combined Save

Question 14 (1 point) A batter that is liquid enough to be poured is called

A) drop batter. B) soft dough. C) lean dough. D) pour batter. Save

Question 15 (1 point) When mixing batters by the muffin method the dough is A) kneaded. B) shaped. C) rolled. D) mixed lightly. Save

Question 16 (1 point) Which of the following is NOT an example of a quick bread? A) coffee cake. B) popover. C) bagel. D) powder biscuit. Save

Question 17 (1 point) When mixing doughs by the biscuit method, the fat is A) cut into the dry ingredients. B) creamed with the dry ingredients. C) beaten before added. D) melted and mixed with other liquid ingredients Save

Question 18 (1 point)

Tunneling is the development of elongated holes inside muffin products. A) True B) False Save

Question 19 (1 point)

When mixing doughs by the biscuit method the dough may be kneaded. A) True B) False

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Question 20 (1 point)

Doughs mixed by the biscuit method contain no shortening. A) True B) False Save

Question 21 (1 point)

Muffins that contain a high percentage of sugar are likely to be more tender than those with less sugar. A) True B) False Save

Question 22 (1 point)

Biscuit dough will rise to about 4 mes its original height when baked. A) True B) False

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Question 23 (1 point)

Muffin batter may be mixed in advance and refrigerated, as long as the batter is mixed well again before baking. A) True B) False

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