Deck 6: Quick Breads

Question 1

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

Answer 1

False

Question 2

Baking soda has been used to leaven bread for nearly 150 years.

Answer 2

True

Question 3

A soft, cakelike texture is produced when quick breads are mixed with liquid fats, the
method.

Answer 3

muffin

Question 4

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

Question 5

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

A) Irish soda bread
B) Corn bread
C) Blueberry muffins
D) Scones

Question 6

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

Question 7

Using a(n) ensures uniform-size muffins.

Question 8

Which of the following is NOT a step in the procedure for preparing quick breads with the biscuit method?

A) Cut in the fat.
B) Mix only enough to combine the ingredients.
C) Roll out the dough before cutting.
D) None of the above.

Question 9

Baking powder is a blend of and one or more acids.

Question 10

In Great Britain, a biscuit is what Americans refer to as a cookie or cracker.

Question 11

Elongated holes in muffins or quick breads, called , is caused by
the batter before baking.

Question 12

Muffin batter should be mixed briefly; the batter will be lumpy.

Question 13

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

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

Question 14

In the method, solid chilled fats are used to create flaky dough.

Question 15

requires an acid to initiate the chemical reaction that leavens quick breads.