Deck 10: Quick Breads

Question 1

Which of the following is an advantage that quick breads have over yeast breads?

A) Quick breads can be produced in a much shorter time because no fermentation is necessary.
B) Quick breads are easier to produce because so little mixing is required.
C) There is an almost unlimited variety of quick breads that can be produced.
D) All of the above.

Answer 1

D

Question 2

Quick breads are quick because they _____.

A) can be mixed in only a few minutes
B) require no fermentation time
C) can be produced from prepared mixes
D) all of the above

Answer 2

D

Question 3

As you are reading the section of your textbook that describes quick breads made from soft doughs, you are most likely to encounter the words _____.

A) liquid and poured
B) lumps and dropped
C) rolled and cut
D) all of the above

Answer 3

C

Question 4

Which of the following products is produced from a soft dough?

A) Muffins
B) Biscuits
C) Scones
D) Both b and c

Question 5

Drop batters differ from pour batters because drop batters _____.

A) are thicker
B) contain completely different ingredients
C) produce superior products
D) all of the above

Question 6

Gluten development in quick breads _____.

A) should be minimized in order to avoid toughness
B) helps to strengthen flavors that might otherwise go unnoticed
C) takes place as a result of the action of chemical leavening agents
D) is necessary to avoid a variety of problems, including tunneling and toughness
E) all of the above

Question 7

If a muffin batter is overmixed, the muffins may _____.

A) have irregular shapes
B) be tough
C) exhibit tunneling
D) all of the above

Question 8

Tunneling in quick bread products _____.

A) results from undermixing
B) refers to elongated holes inside the product
C) can be avoided by decreasing the proportion of fat and sugar in the formula
D) all of the above

Question 9

Which of the following quick bread preparation methods often involves kneading?

A) Biscuit
B) Muffin
C) Creaming
D) None of the above

Question 10

Biscuit dough should be kneaded long enough to produce _____, but not so long as to produce _____.

A) flakiness; toughness
B) toughness; flakiness
C) tunneling; tenderness
D) both a and c

Question 11

Which of the following mixing methods for quick breads is paired correctly with one of its characteristics?

A) Biscuit method: similar to the method for making pie pastry
B) Muffin method: involves "cutting in" the fat
C) Creaming method: uses melted fat or oil
D) All of the above

Question 12

The advantage of the muffin method is that _____. The disadvantage of this method is that _____.

A) it is fast and easy; overmixing can produce toughness
B) it is cheaper to produce; it takes longer to prepare than the biscuit or creaming method
C) it is easier to learn; it requires more expensive equipment
D) it is used for all quick breads; it completely eliminates tunneling
E) none of the above

Question 13

A major disadvantage of the muffin method is _____.

A) the expense of the equipment involved
B) that it requires more time than the other methods
C) toughness caused by overmixing
D) the great deal of skill and experience it requires

Question 14

Which of the following sentences would you find in the instructions for both a formula requiring the biscuit method and a formula requiring the muffin method?

A) Cut in the shortening.
B) Add the melted fat or oil.
C) Do not overmix.
D) Continue until the mixture resembles a coarse cornmeal.

Question 15

Which of the following statements about making biscuits is not correct?

A) When using a round hand cutter, cut straight down. Do not twist it as you cut.
B) If you want biscuits with brown tops, brush the tops with milk or egg wash before baking.
C) If you want your biscuits to be soft and without crusty sides, place them on the pan so they touch each other.
D) If you want to cut down on scraps, use a round hand cutter rather than a roller cutter or pastry cutter knife.

Question 16

Before they are filled, muffin tins and loaf pans should be _____.

A) greased with shortening and dusted with flour
B) greased with a commercial pan grease preparation
C) either a or b
D) neither a nor b

Question 17

You will find that your muffins with rise more freely and take a better shape if you _____ your muffin tins.

A) preheat
B) do not grease and flour
C) do not use paper liners in
D) avoid using commercial pan grease preparations in

Question 18

When portioning batter into muffin tins, it is best to _____.

A) stir the mix between each portion to make sure it is thoroughly combined
B) scoop the batter for each portion from the middle of the mixing bowl
C) dip the portioning scoop in warm water between portions
D) all of the above
E) none of the above

Question 19

Which of the following pairs of quick bread products use the same mixing method?

A) Biscuits and scones
B) Muffins and scones
C) Gingerbread and soda bread
D) None of the above

Question 20

Muffins and biscuits must not be mixed for a long time or they will be tough.

Question 21

To produce a flaky biscuit, knead the dough lightly.

Question 22

Biscuit dough will rise to about four times its original height when baked.

Question 23

Muffins that contain a high percentage of sugar are likely to be tenderer than those with less sugar.

Question 24

Muffin batter may be mixed in advance and refrigerated, as long as the batter is mixed well again before baking.

Question 25

When you are cutting biscuits with a round hand cutter, you should press the cutter straight down, not twist it.

Question 26

Briefly, what are the steps in the biscuit method?

Question 27

What are the steps in the muffin method?

Question 28

What are the steps in the creaming method for muffins?