Quick and Yeast Breads
Other
9th - 12th Grade
Used 732+ times
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Quick Breads are called "quick" because they use ________ as a leavening agent.
baking soda
baking powder
yeast
either baking soda or powder
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pancakes are an example of a ___________ batter.
Pour
Drop
Rolled
Soft
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The creation of tunnels in quick breads is a sign of:
mixing correctly
under mixing
over mixing
not developing enough gluten
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The biscuit method of mixing involves:
oil
melted butter
solid fat
no fat
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A key difference between the biscuit method and the blending method is the blending method uses:
liquid
oil/liquid fat
flour
leavening agents
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The crumb of a muffin should:
be tender
be moist
break apart without crumbling
all of the above
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A sign of too much leavening in quick breads is:
sweet flavor
bitter aftertaste
brittle texture
golden color
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