Question 1

Double-acting baking powder requires the addition of an acid to initiate the release of gas.

Accepted Answer

A) True 
 B)False  False

Question 2

Baking soda has been used to leaven bread for nearly 150 years.

Accepted Answer

A) True 
 B)False  True

Question 3

In Great Britain, a biscuit is what Americans refer to as a cookie or cracker.

Accepted Answer

A) True 
 B)False  True

Question 4

In the method, solid chilled fats are used to create flaky dough.

Accepted Answer

The answer of In the method, solid chilled fats are...

Question 5

Which of the following statements is NOT true about quick breads?

Accepted Answer

A)  Quick breads are tender products with a soft crumb. 
B)  When making most quick bread formulas, the flour is mixed in quickly to minimize gluten development. 
C)  Quick breads are quickly made because they do not require fermentation. 
D)  An acid must be added to all quick bread formulas in order to activate the chemical leavenings used to make them rise. 
A)  Quick breads are tender products with a soft crumb. 
B)  When making most quick bread formulas, the flour is mixed in quickly to minimize gluten development. 
C)  Quick breads are quickly made because they do not require fermentation. 
D)  An acid must be added to all quick bread formulas in order to activate the chemical leavenings used to make them rise.

Question 6

Muffin batter should be mixed briefly; the batter will be lumpy.

Accepted Answer

A) True 
 B)False

Question 7

requires an acid to initiate the chemical reaction that leavens quick breads.

Accepted Answer

The answer of requires an acid to initiate the chemical...

Question 8

A soft, cakelike texture is produced when quick breads are mixed with liquid fats, the
method.

Accepted Answer

The answer of A soft, cakelike texture is produced when...

Question 9

Elongated holes in muffins or quick breads, called , is caused by
the batter before baking.

Accepted Answer

tunneling/

Question 10

Which of the following is NOT a step in the procedure for preparing quick breads with the biscuit method?

Accepted Answer

A)  Cut in the fat. 
B)  Mix only enough to combine the ingredients. 
C)  Roll out the dough before cutting. 
D)  None of the above. 
A)  Cut in the fat. 
B)  Mix only enough to combine the ingredients. 
C)  Roll out the dough before cutting. 
D)  None of the above.

Question 11

Biscuits differ from muffins because the dough is kneaded briefly before forming and baking.

Accepted Answer

A) True 
 B)False

Question 12

Baking powder is a blend of and one or more acids.

Accepted Answer

The answer of Baking powder is a blend of and...

Question 13

Using a(n) ensures uniform-size muffins.

Accepted Answer

The answer of Using a(n) ensures uniform-size muffins....

Question 14

For best results, use either baking soda or baking powder to leaven quick breads but not a combination of the two.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following products are made using the biscuit method?

Accepted Answer

A)  Irish soda bread 
B)  Corn bread 
C)  Blueberry muffins 
D)  Scones 
A)  Irish soda bread 
B)  Corn bread 
C)  Blueberry muffins 
D)  Scones

Double-acting baking powder requires the addition of an acid to initiate the release of gas.

Baking soda has been used to leaven bread for nearly 150 years.

In Great Britain, a biscuit is what Americans refer to as a cookie or cracker.

In the method, solid chilled fats are used to create flaky dough.

Which of the following statements is NOT true about quick breads?

Muffin batter should be mixed briefly; the batter will be lumpy.

requires an acid to initiate the chemical reaction that leavens quick breads.

A soft, cakelike texture is produced when quick breads are mixed with liquid fats, the method.

Elongated holes in muffins or quick breads, called , is caused by the batter before baking.

Which of the following is NOT a step in the procedure for preparing quick breads with the biscuit method?

Biscuits differ from muffins because the dough is kneaded briefly before forming and baking.

Baking powder is a blend of and one or more acids.

Using a(n) ensures uniform-size muffins.

For best results, use either baking soda or baking powder to leaven quick breads but not a combination of the two.

Which of the following products are made using the biscuit method?

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work 1

Filters

Exam 6: Quick Breads

Double-acting baking powder requires the addition of an acid to initiate the release of gas.

Baking soda has been used to leaven bread for nearly 150 years.

In Great Britain, a biscuit is what Americans refer to as a cookie or cracker.

In the method, solid chilled fats are used to create flaky dough.

Which of the following statements is NOT true about quick breads?

Muffin batter should be mixed briefly; the batter will be lumpy.

requires an acid to initiate the chemical reaction that leavens quick breads.

A soft, cakelike texture is produced when quick breads are mixed with liquid fats, the method.

Elongated holes in muffins or quick breads, called , is caused by the batter before baking.

Which of the following is NOT a step in the procedure for preparing quick breads with the biscuit method?

Biscuits differ from muffins because the dough is kneaded briefly before forming and baking.

Baking powder is a blend of and one or more acids.

Using a(n) ensures uniform-size muffins.

For best results, use either baking soda or baking powder to leaven quick breads but not a combination of the two.

Which of the following products are made using the biscuit method?

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work 1

Filters