Question 1

Quick breads made from doughs include

Accepted Answer

A)  biscuits and scones. 
B)  tortillas and chapatis. 
C)  flat breads and matzos. 
D)  all of the above answers are correct 
A)  biscuits and scones. 
B)  tortillas and chapatis. 
C)  flat breads and matzos. 
D)  all of the above answers are correct D

Question 2

Reduced-fat tortillas may have

Accepted Answer

A)  better dough-mixing properties than full-fat tortillas. 
B)  increased shelf life. 
C)  a tough dough and chewy texture. 
D)  both a and b 
E)  both b and c 
A)  better dough-mixing properties than full-fat tortillas. 
B)  increased shelf life. 
C)  a tough dough and chewy texture. 
D)  both a and b 
E)  both b and c C

Question 3

_____ results in a crumbly muffin that falls apart.

Accepted Answer

A)  Overmixing 
B)  Undermixing 
C)  Undercooking 
D)  Using high-gluten flour 
A)  Overmixing 
B)  Undermixing 
C)  Undercooking 
D)  Using high-gluten flour B

Question 4

True unleavened breads contain no chemical or biological leavening agents.

Accepted Answer

A) True 
 B)False

Question 5

The two most important considerations in preparing quick breads are

Accepted Answer

A)  accuracy in measuring and consistency of the batter. 
B)  accuracy in measuring and amount of mixing. 
C)  consistency of the batter and cooking temperature. 
D)  cooking temperature and cooking time. 
A)  accuracy in measuring and consistency of the batter. 
B)  accuracy in measuring and amount of mixing. 
C)  consistency of the batter and cooking temperature. 
D)  cooking temperature and cooking time.

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

Matching
Definition choices:
-crisp flat breads

Accepted Answer

A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times 
A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times

Question 8

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

Accepted Answer

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

Question 9

Corn bread contains a combination of cornmeal and flour.

Accepted Answer

A) True 
 B)False

Question 10

Scones

Accepted Answer

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. 
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 11

_____ are best served immediately after baking.

Accepted Answer

A)  Tea breads 
B)  Coffee cakes 
C)  Leavened breads 
D)  Unleavened breads 
A)  Tea breads 
B)  Coffee cakes 
C)  Leavened breads 
D)  Unleavened breads

Question 12

A small, savory boiled drop batter product is called a

Accepted Answer

A)  hushpuppy. 
B)  blintz. 
C)  crepe. 
D)  dumpling. 
E)  biscuit. 
A)  hushpuppy. 
B)  blintz. 
C)  crepe. 
D)  dumpling. 
E)  biscuit.

Question 13

Quick breads are typically leavened

Accepted Answer

A)  before baking with a biological leavening agent. 
B)  before baking with steam or air. 
C)  during baking with carbon dioxide. 
D)  all of the above answers are correct because it varies depending on the type of quick bread 
A)  before baking with a biological leavening agent. 
B)  before baking with steam or air. 
C)  during baking with carbon dioxide. 
D)  all of the above answers are correct because it varies depending on the type of quick bread

Question 14

Which of the following are examples of steam-leavened quick breads?

Accepted Answer

A)  pancakes and crepes 
B)  muffins and tea breads 
C)  scones and biscuits 
D)  tortillas and matzos 
E)  all of the above answers are correct 
A)  pancakes and crepes 
B)  muffins and tea breads 
C)  scones and biscuits 
D)  tortillas and matzos 
E)  all of the above answers are correct

Question 15

Excessive overmixing of a muffin can create a muffin

Accepted Answer

A)  with a smooth crust. 
B)  that is pale in color. 
C)  that is tough and elastic. 
D)  that has tunnels and is very compact in texture. 
E)  all of the above answers are correct 
F) none of the above answers is correct 
A)  with a smooth crust. 
B)  that is pale in color. 
C)  that is tough and elastic. 
D)  that has tunnels and is very compact in texture. 
E)  all of the above answers are correct 
F) none of the above answers is correct

Question 16

Matching
Definition choices:
-matzo

Accepted Answer

A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times 
A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times

Question 17

The "toothpick" test

Accepted Answer

A)  helps determine whether the quick bread is done. 
B)  consists of inserting a plastic toothpick, straight up and down, into the center, and immediately withdrawing it. 
C)  allows you to determine that the quick bread has finished baking if there is batter clinging to the toothpick. 
D)  all of the above answers are correct 
A)  helps determine whether the quick bread is done. 
B)  consists of inserting a plastic toothpick, straight up and down, into the center, and immediately withdrawing it. 
C)  allows you to determine that the quick bread has finished baking if there is batter clinging to the toothpick. 
D)  all of the above answers are correct

Question 18

Matching
Definition choices:
-flour tortillas

Accepted Answer

A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times 
A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times

Question 19

When kneading quick bread dough, knead approximately

Accepted Answer

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

Question 20

Unleavened breads are the world's oldest breads and easy to prepare.

Accepted Answer

A) True 
 B)False

Exam 19: Quick Breads

Quick breads made from doughs include

Reduced-fat tortillas may have

_____ results in a crumbly muffin that falls apart.

True unleavened breads contain no chemical or biological leavening agents.

The two most important considerations in preparing quick breads are

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

Matching Definition choices: -crisp flat breads

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

Corn bread contains a combination of cornmeal and flour.

Scones

_____ are best served immediately after baking.

A small, savory boiled drop batter product is called a

Quick breads are typically leavened

Which of the following are examples of steam-leavened quick breads?

Excessive overmixing of a muffin can create a muffin

Matching Definition choices: -matzo

The "toothpick" test

Matching Definition choices: -flour tortillas

When kneading quick bread dough, knead approximately

Unleavened breads are the world's oldest breads and easy to prepare.

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