Question 1

Which of the following is not one of the steps in the biscuit method?&#10;A) Fold the beaten eggs into the batter.&#10;B) Cut the fat into the dry ingredients.&#10;C) Add the liquid ingredients to the dry ingredients.&#10;D) Sift together the dry ingredients.

Accepted Answer

The biscuit method does not typically involve folding beaten eggs into the batter. This step is more common in methods used for making cakes or other types of pastries. The biscuit method primarily involves cutting fat into dry ingredients, then adding liquid to form the dough.

Question 2

Which of the following is not one of the steps in the muffin method?&#10;A) Mix together the liquid ingredients, including the liquid fat.&#10;B) Cut the fat into the dry ingredients.&#10;C) Add the liquid ingredients to the dry ingredients.&#10;D) Sift together the dry ingredients.

Accepted Answer

The muffin method involves mixing wet and dry ingredients separately before combining them. Cutting fat into dry ingredients is a technique used in the biscuit method, not the muffin method.

Question 3

__________ are quick breads.&#10;A) Coffee cakes&#10;B) Biscuits and muffins&#10;C) Corn breads and popovers&#10;D) all of these

Accepted Answer

Quick breads include a variety of baked goods that are leavened without yeast, using agents like baking powder or baking soda. This category encompasses coffee cakes, biscuits and muffins, as well as corn breads and popovers, making all of these correct examples of quick breads.

Question 4

Quick breads are __________.&#10;A) less work to produce than yeast breads&#10;B) leavened by chemical leaveners and steam, not yeast&#10;C) easy to make because they can be mixed quickly and require no fermentation&#10;D) all of these

Accepted Answer

Quick breads are less work to produce than yeast breads, are leavened by chemical leaveners and steam instead of yeast, and are easy to make because they can be mixed quickly and require no fermentation.

Question 5

Which of the following is not one of the basic dough or batter mixtures for quick breads?&#10;A) soft dough&#10;B) drop batter&#10;C) pour batter&#10;D) hard dough

Accepted Answer

Hard dough is not considered one of the basic mixtures for quick breads. Quick breads typically use softer doughs or batters, such as soft dough, drop batter, and pour batter, which do not require the lengthy kneading and rising times associated with yeast breads.

Question 6

Most quick bread batters are mixed by the __________ method.&#10;A) muffin&#10;B) biscuit&#10;C) creaming&#10;D) cake-mixing

Accepted Answer

The muffin method is commonly used for mixing quick bread batters, involving combining wet and dry ingredients separately before mixing them together.

Question 7

If you would read the phrase &#34;Knead very lightly&#34; in a quick bread formula, then this formula would use the __________ mixing method.&#10;A) muffin&#10;B) biscuit&#10;C) both muffin and biscuit&#10;D) neither muffin nor biscuit

Accepted Answer

The phrase "Knead very lightly" is associated with the biscuit mixing method, which involves cutting fat into dry ingredients before adding liquid and then lightly kneading the dough.

Question 8

Because only slight gluten development is desired in most quick breads, __________.&#10;A) their doughs are kneaded only lightly&#10;B) they contain a high proportion of sugar and fat&#10;C) their batters are mixed only until the dry ingredients are moistened&#10;D) all of these

Accepted Answer

All of the options provided are correct because they each describe methods to limit gluten development in quick breads, which is crucial for achieving the desired tender texture. Light kneading, the inclusion of high amounts of sugar and fat, and mixing just until dry ingredients are moistened all serve to minimize gluten formation.

Question 9

Overmixing can result in ___________ in quick breads.&#10;A) tunneling&#10;B) toughness&#10;C) irregular shapes&#10;D) all of these

Accepted Answer

Overmixing quick bread batter can lead to tunneling, toughness, and irregular shapes due to the development of too much gluten.

Question 10

Tunneling in quick breads results from __________.&#10;A) overmixing&#10;B) insufficient kneading&#10;C) the use of chemical leavenings&#10;D) insufficient gluten development

Accepted Answer

Tunneling in quick breads is typically caused by overmixing the batter, which develops the gluten too much and leads to the formation of tunnels and an uneven texture.

Question 11

Popovers are a special kind of quick bread because __________.&#10;A) they are made with bread flour&#10;B) they are leavened only by steam&#10;C) their batter is mixed well to develop gluten&#10;D) all of these

Accepted Answer

The answer of Popovers are a special kind of quick...

Question 12

Popovers require more mixing than other quick breads because they __________.&#10;A) are made from weaker flour&#10;B) are leavened by yeast, not steam&#10;C) must contain well-developed gluten to hold their shape as they rise&#10;D) all of these

Accepted Answer

The answer of Popovers require more mixing than other quick...

Question 13

Which of the following pieces of advice for producing biscuits is correct?&#10;A) Be sure to give your round hand cutter a vigorous twist as you cut your biscuits.&#10;B) The flakiest biscuits can be produced by using less shortening and cutting it in more.&#10;C) If you would like to produce a crustier, but slightly smaller biscuit, knead the dough a little longer than usual.&#10;D) Softer biscuits will result if you place them so they touch each other on the baking sheet; crisp-crusted biscuits will result if you place them at least &#189; inch apart.

Accepted Answer

The answer of Which of the following pieces of advice...

Question 14

When making biscuits, it is possible to eliminate or reduce scraps by __________.&#10;A) using a roller cutter&#10;B) cutting into squares or triangles&#10;C) spacing the cuts as close together as possible&#10;D) all of these

Accepted Answer

The answer of When making biscuits, it is possible to...

Question 15

Which of the following is true about biscuits?&#10;A) Under-kneading toughens biscuits.&#10;B) Biscuits will approximately double in height during baking.&#10;C) Biscuits made from reworked scraps tend to be extremely tender.&#10;D) If you do not wish your biscuits to have a brown top, brush them with egg wash or milk before baking.

Accepted Answer

The answer of Which of the following is true about...

Question 16

The muffin mixing method would be least likely used to produce __________.&#10;A) biscuits&#10;B) coffee cakes&#10;C) quick loaf bread&#10;D) pancakes and waffles

Accepted Answer

The answer of The muffin mixing method would be least...

Question 17

Which of the following phrases are you likely to read in both a biscuit and a muffin method formula?&#10;A) Cut in fat.&#10;B) Add melted fat.&#10;C) Knead very lightly.&#10;D) Add liquid ingredients to dry ingredients and mix just until combined.

Accepted Answer

The answer of Which of the following phrases are you...

Question 18

Muffins, biscuits, and popovers must not be overmixed, or they will be tough.

Accepted Answer

The answer of Muffins, biscuits, and popovers must not be...

Question 19

To produce a flaky biscuit, the dough must be kneaded slightly.

Accepted Answer

The answer of To produce a flaky biscuit, the dough...

Question 20

The most commonly used leavening agent for popovers is baking powder.

Accepted Answer

The answer of The most commonly used leavening agent for...

Question 21

Math (Metric)&#10;For each of the math questions, write the correct answer on the lines below.&#10;-Calculate the amount of cake flour needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 4.2 kg. _________________

Accepted Answer