Question 1

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. A

Question 2

Definition choices:
-Unleavened breads that are typical of Jewish cuisine since Biblical times

Accepted Answer

A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo 
A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo E

Question 3

The sequence of steps in the muffin method of mixing are

Accepted Answer

A) to sift the dry together, mix the wet, and then cut in the fat. 
B) to sift the dry ingredients together, mix the wet together, and then mix until just moist. 
C) to place all the ingredients in a bowl and stir until just mixed. 
D) to cream the fat and sugar, and add the liquid and dry ingredients alternately. 
E) to sift the dry together, cut in the fat, and add the liquid ingredients. 
A) to sift the dry together, mix the wet, and then cut in the fat. 
B) to sift the dry ingredients together, mix the wet together, and then mix until just moist. 
C) to place all the ingredients in a bowl and stir until just mixed. 
D) to cream the fat and sugar, and add the liquid and dry ingredients alternately. 
E) to sift the dry together, cut in the fat, and add the liquid ingredients. B

Question 4

When baking muffins, once the batter and all its ingredients are mixed and ready for the muffin pan,

Accepted Answer

A) immediately place the batter in greased muffin cups. 
B) allow the batter to rest for ten minutes before putting it into the muffin cups. 
C) fill the muffin cups two-thirds full and bake in a 400 degree F oven for about 20 to 25 minutes. 
D) place the muffin pan on a wet towel so the muffins do not stick when removed after baking. 
A) immediately place the batter in greased muffin cups. 
B) allow the batter to rest for ten minutes before putting it into the muffin cups. 
C) fill the muffin cups two-thirds full and bake in a 400 degree F oven for about 20 to 25 minutes. 
D) place the muffin pan on a wet towel so the muffins do not stick when removed after baking.

Question 5

When making a bran muffin

Accepted Answer

A) some lumps in the batter are desirable. 
B) the likelihood of tunnels is reduced by utilizing whole-grain flours or flours other than all-purpose. 
C) the bran cuts gluten strands and interferes with its development, contributing to tenderness. 
D) undermixing may result in a crumbly or low-volume muffin. 
E) all of the above answers are correct 
A) some lumps in the batter are desirable. 
B) the likelihood of tunnels is reduced by utilizing whole-grain flours or flours other than all-purpose. 
C) the bran cuts gluten strands and interferes with its development, contributing to tenderness. 
D) undermixing may result in a crumbly or low-volume muffin. 
E) all of the above answers are correct

Question 6

Explain the scientific principles behind making biscuits and scones

Accepted Answer

The answer of Explain the scientific principles behind making biscuits...

Question 7

Two key factors affecting pancake quality are

Accepted Answer

A) mixing technique and griddle temperature. 
B) the use of muffin or biscuit mixing methods. 
C) how many times the pancakes are turned and what type of spatula is used. 
D) type of fat used on the griddle and when any additions, such as berries or nuts, are added to the pancake. 
A) mixing technique and griddle temperature. 
B) the use of muffin or biscuit mixing methods. 
C) how many times the pancakes are turned and what type of spatula is used. 
D) type of fat used on the griddle and when any additions, such as berries or nuts, are added to the pancake.

Question 8

The muffin method is used to combine the ingredients for a popover; however,

Accepted Answer

A) it is important not to add too many eggs to the flour mixture because it will weaken the structure. 
B) popover baking cups should not be greased so that the popovers literally pop up from the baking cup. 
C) the batter is beaten until it is smooth and free of lumps, so that the finished product has its characteristic chewy texture. 
D) be careful not to overmix because of excessive gluten formation, yielding a product that is too doughy and tough. 
A) it is important not to add too many eggs to the flour mixture because it will weaken the structure. 
B) popover baking cups should not be greased so that the popovers literally pop up from the baking cup. 
C) the batter is beaten until it is smooth and free of lumps, so that the finished product has its characteristic chewy texture. 
D) be careful not to overmix because of excessive gluten formation, yielding a product that is too doughy and tough.

Question 9

Definition choices:
-Scandinavian flat breads made without any added leavening

Accepted Answer

A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo 
A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo

Question 10

The consistency of a batter (whether a pour or drop batter) is dependent on

Accepted Answer

A) the proportion of liquid to dry ingredients in the mixture. 
B) whether milk or water is used as a liquid. 
C) the initial temperature of the ingredients in the mixture. 
D) the type of fat or oil that is used. 
E) the amount of egg in the batter. 
A) the proportion of liquid to dry ingredients in the mixture. 
B) whether milk or water is used as a liquid. 
C) the initial temperature of the ingredients in the mixture. 
D) the type of fat or oil that is used. 
E) the amount of egg in the batter.

Question 11

The difference between waffles and pancakes is that waffles contain more _____ than pancakes

Accepted Answer

A) liquid 
B) flour 
C) fat 
D) sugar 
E) leavening 
A) liquid 
B) flour 
C) fat 
D) sugar 
E) leavening

Question 12

_____ 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

Question 13

Quick bread doughs are usually categorized as

Accepted Answer

A) drop and unleavened. 
B) drop and rolled. 
C) leavened and unleavened. 
D) rolled and pour. 
E) leavened and rolled. 
A) drop and unleavened. 
B) drop and rolled. 
C) leavened and unleavened. 
D) rolled and pour. 
E) leavened and rolled.

Question 14

Waffles contain less fat than pancakes

Accepted Answer

A) True 
 B)False

Question 15

Quick bread 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

Question 16

Over-mixing of a muffin creates a muffin with a smooth, peaked top and an interior that is tough and riddled with tunnels

Accepted Answer

A) True 
 B)False

Question 17

Hush puppies are quick breads deep-fried in a skillet

Accepted Answer

A) True 
 B)False

Question 18

Definition choices:
-The more pliable of the flat breads made in Mexico, made from flour

Accepted Answer

A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo 
A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo

Question 19

Biscuits are quick breads which rely on oils for shortening to produce flakes versus crumbs

Accepted Answer

A) True 
 B)False

Question 20

Describe how to make the perfect muffin and what pitfalls to avoid

Accepted Answer

To make the perfect muffin, start by pre

Exam 19: Quick Breads

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

Definition choices: -Unleavened breads that are typical of Jewish cuisine since Biblical times

The sequence of steps in the muffin method of mixing are

When baking muffins, once the batter and all its ingredients are mixed and ready for the muffin pan,

When making a bran muffin

Explain the scientific principles behind making biscuits and scones

Two key factors affecting pancake quality are

The muffin method is used to combine the ingredients for a popover; however,

Definition choices: -Scandinavian flat breads made without any added leavening

The consistency of a batter (whether a pour or drop batter) is dependent on

The difference between waffles and pancakes is that waffles contain more _____ than pancakes

_____ results in a crumbly muffin that falls apart

Quick bread doughs are usually categorized as

Waffles contain less fat than pancakes

Quick bread doughs include

Over-mixing of a muffin creates a muffin with a smooth, peaked top and an interior that is tough and riddled with tunnels

Hush puppies are quick breads deep-fried in a skillet

Definition choices: -The more pliable of the flat breads made in Mexico, made from flour

Biscuits are quick breads which rely on oils for shortening to produce flakes versus crumbs

Describe how to make the perfect muffin and what pitfalls to avoid

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