Deck 19: Quick Breads

Question 1

Chapatis are not a common type of bread in which country?

A) India
B) Pakistan
C) Iran
D) Australia

Answer 1

D

Question 2

Which of the following statements about popovers is incorrect?

A) They are made from one of the thinnest of all quick bread batters consisting of a one to one ratio of liquid to flour.
B) Too much fat weakens popover structure.
C) Popovers rely on protein coagulation and starch gelatinization for structure.
D) Opening the oven or removing the popovers too soon can cause them to collapse.
E) Cutting a small slit in the top of the popover before baking prevents a soggy popover.
F) All of these are correct.

Answer 2

E

Question 3

Thinner pour batters are used to make

A) corn bread.
B) hushpuppies.
C) muffins.
D) pancakes.
E) quick tea bread.

Answer 3

D

Question 4

When making a bran muffin,

A) some lumps in the batter are desirable.
B) the likelihood of tunnels is reduced by utilizing whole-grain flours or flours other than all-purpose.
C) the bran cuts gluten strands and interferes with its development, contributing to tenderness.
D) undermixing may result in a crumbly or low-volume muffin.
E) All of these are correct.

Question 5

Crêpes are thin pancakes that do not contain the ______ used in pancakes.

A) milk
B) leavener
C) fat
D) sugar
E) eggs

Question 6

Batters are mixed only until

A) the dry ingredients are moistened.
B) the eggs are no longer visible.
C) the butter is melted.
D) all of the above occurs.

Question 7

The important consideration when preparing quick breads is

A) that they must be baked immediately after being mixed.
B) the consistency of the batter.
C) that they are leavened by air.
D) that they are made without a leavener.
E) that they are made without yeast.

Question 8

What is the common ingredient used in the preparation of crisp flatbreads?

A) rye flour
B) egg
C) baking powder
D) milk

Question 9

Tortillas, chapatis, crisp flatbreads, and matzo are leavened with

A) baking soda.
B) baking powder.
C) eggs.
D) steam.

Question 10

Tea breads are baked at what temperature?

A) 450°F
B) 250°F
C) 350°F
D) 550°F

Question 11

Two key factors affecting pancake quality are

A) mixing technique and griddle temperature.
B) the use of muffin or biscuit mixing methods.
C) how many times the pancakes are turned and what type of spatula is used.
D) type of fat used on the griddle and when any additions, such as berries or nuts, are added to the pancake.

Question 12

Doughs contain more _____ than drop batters do and are _____ briefly.

A) sugar; whipped
B) flour; kneaded
C) eggs; stirred
D) salt; fried

Question 13

The sequence of steps in the muffin method of mixing is to

A) sift the dry together, mix the wet, and then cut in the fat.
B) sift the dry ingredients together, mix the wet together, and then mix until just moist.
C) place all the ingredients in a bowl and stir until just mixed.
D) cream the fat and sugar and add the liquid and dry ingredients alternately.
E) sift the dry together, cut in the fat, and add the liquid ingredients.

Question 14

The term quick in quick bread refers to the fact that the bread is

A) baked immediately after being mixed.
B) fast to prepare.
C) leavened by air.
D) made without a leavener.
E) made without yeast.

Question 15

Scones contain ___________, which make(s) them richer than ordinary biscuits.

A) eggs and milk
B) sugar and fat
C) baking powder and salt
D) brown sugar and butter
E) water

Question 16

How full should muffin cups be filled with batter before baking?

A) halfway
B) one-third
C) three-quarters
D) two-thirds

Question 17

The difference between waffles and pancakes is that waffles contain more _____ than a pancake batter.

A) liquid
B) flour
C) fat
D) sugar

Question 18

The two types of quick bread flour mixtures are categorized as

A) batters and thin batters.
B) batters and doughs.
C) doughs and pastries.
D) pour batters and slack doughs.

Question 19

A peaked top and smooth crust are quick bread problems caused by

A) oven being too hot.
B) baking for too long.
C) excessive mixing.
D) adding too much flour.

Question 20

Quick breads can be leavened with

A) air.
B) steam.
C) baking soda or baking powder.
D) All of these are correct.

Question 21

Overcooking dumplings should be avoided because the protein in the eggs usually used to bind them together will toughen.

Question 22

The corn tortilla is not typically found in Central America.

Question 23

Crackers are baked bread products low in _______________.

A) eggs and milk
B) sugar and fat
C) baking powder and salt
D) brown sugar and butter
E) water

Question 24

Holes are pricked into cracker dough to prevent air pockets from forming and bursting during baking.

Question 25

When making pancakes, a key factor affecting quality is griddle temperature.

Question 26

Doughs serve as the basis for

A) scones.
B) biscuits.
C) unleavened breads.
D) All of these are correct.

Question 27

Scones

A) are the same as biscuits except that they are cut into different shapes.
B) contain eggs and milk or cream and are richer than ordinary biscuits.
C) contain fat, which is melted before being added to the other ingredients.
D) are kneaded so that a lot of gluten development is created.

Question 28

Biscuits are quick breads that rely on oils for shortening to produce flakes versus crumbs.

Question 29

Which of the following quick breads is made with rye and graham flours and steamed instead of baked?

A) tea breads
B) hushpuppies
C) chapatis
D) Boston brown bread

Question 30

Which statement about biscuits is true?

A) Biscuit dough is stickier than muffin batter because the ratio of flour to milk is 1:3.
B) Unlike with muffins, overkneading creates a tender and fluffy biscuit because the excess gluten development creates pockets of air in the product.
C) Biscuits should be placed on a greased cookie sheet and baked at 350°F for about 30 minutes.
D) When buttermilk is used, it promotes a white biscuit interior, whereas baking powder contributes to a more creamy color.

Question 31

Biscuit dough does not contain _______________.

A) milk
B) flour
C) baking powder
D) brown sugar and butter
E) salt

Question 32

Boston brown bread is sometimes cooked in a coffee can.

Question 33

_____ results in insufficient gluten development and a crumbly muffin that falls apart.

A) Underproofing
B) Undermixing
C) Undercooking
D) Using high-protein flour

Question 34

Corn bread contains a combination of cornmeal and flour.

Question 35

A pale quick bread can be caused by excessive mixing and cooking in an oven that is too cool.

Question 36

Mexican cuisine is the original creator of the tortilla.

Question 37

How can you obtain the characteristic brown, crunchy crust and slightly gritty textured corn bread crumb?

A) Use yellow cornmeal instead of white cornmeal in the corn bread batter.
B) Refrigerate the corn bread batter for 15 minutes prior to placing in oven.
C) Grease and heat the pan before filling it with the corn bread batter.
D) All of these are correct.

Question 38

When kneading quick bread dough, knead approximately

A) 10 strokes.
B) 20 strokes.
C) 30 strokes.
D) 40 strokes.

Question 39

Hushpuppies are made from a mixed, stone-ground cornmeal drop batter that is

A) sautéed in a saucepan.
B) boiled in a stovetop pot.
C) broiled in a convection oven.
D) deep-fried in a skillet.

Question 40

Popovers are baked at two different temperatures to first promote leavening and then set the structure.

Question 41

Explain how overmixing and undermixing impact the texture of a muffin. Be specific.

Question 43

Why is lime added to corn when making cornmeal? Explain the process.

Question 44

What are the two categories of quick breads? List the categories, and explain the textural differences and how you change either ingredients or procedures to produce the desired texture.

Question 45

Explain the scientific principles behind making biscuits and scones.

Question 46

What is the muffin method and what it is used for in quick bread preparation? Describe the steps of the muffin method. What happens if too much stirring occurs?

Question 47

Your roommate is struggling with making pancakes and isn't sure how to know when it's time to add batter to the griddle. Using your own words, describe when the griddle is too hot, when the griddle is too cold, and how you know when the griddle temperature is just right to add the pancake batter.

Question 48

Describe ways to alter the nutritional profile of quick breads, while still maintaining or adding desirable characteristics, to suit special needs.