Deck 31: Quick Breads

Question 1

Which of the following products are made using the biscuit method?

A) blueberry muffins
B) scones
C) corn bread
D) Irish soda bread

Answer 1

B

Question 2

Which of the following statements is NOT true about quick breads?

A) Quick breads are quickly made because they do not require
B) Quick breads are tender products with a soft crumb.
C) An acid must be added to all quick bread formulas in order to activate the chemical leavenings used to make them rise.
D) When making most quick bread formulas, the flour is mixed in quickly to minimize gluten development.

Answer 2

C

Question 3

What is TRUE of all quick breads?

A) they are made with chemical leavening agents
B) they are breakfast items
C) they are sweet
D) they contain butter

Answer 3

A

Question 4

When using the biscuit method for making quick breads, what should the fat be?

A) cold
B) melted
C) softened
D) pure butter

Question 5

What is the term for the holes that form inside baked goods when they are overmixed?

Question 6

The dough for biscuits and scones should be kneaded until it is springy and elastic.

Question 7

What is the crumbly topping for muffins that is made with fat, flour, sugar and other flavorings, such as cinnamon?

Question 8

Too much baking soda will cause baked goods to have a soapy or bitter taste.

Question 9

For best results, use either baking soda or baking powder to leaven quick breads but not a combination of the two.

Question 10

Double acting baking powder requires the addition of an acid to initiate the release of gas.

Question 11

Biscuits differ from muffins because the dough is kneaded briefly before forming and baking.

Question 12

Baking soda will react with acidic ingredients, such as sour cream or buttermilk, producing carbon dioxide.

Question 13

Baked goods made with single-acting baking powder or baking soda should be baked immediately.

Question 14

What is necessary for baking soda to produce carbon dioxide?

Question 15

What causes quick breads to be dense?

A) out-dated leavening agents
B) overmixing
C) old batter
D) any of the above

Question 16

When using the creaming method for making quick breads, what should the fat be?

A) melted
B) softened
C) pure butter
D) cold

Question 17

In the creaming method, the softened butter is beat with the flour until light and fluffy.

Question 18

Bread flour is the best choice for making quick breads.

Question 19

What is the problem if the tops of muffins are cracked and uneven?

A) too much baking soda was used
B) the batter was overmixed
C) the oven temperature was too high
D) the oven temperature was too low

Question 20

Which of the following statements is TRUE about biscuits?

A) Biscuits have a crisp crust
B) Biscuits have a light and tender texture
C) Biscuits have a flat surface
D) all of the above

Question 21

What helps ensure uniform muffins?

Question 22

What prevents muffins from having a flat top and small peak after baking?

Question 23

Why is it important to position biscuit dough on the baking sheet with the sides touching?