Deck 6: Quick Breads

Question 1

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

Answer 1

tunneling/ overmixing

Question 2

Using a(n)______ ______ ensures uniform-size muffins.

Answer 2

portion scoop

Question 3

Explain the differences among active dry yeast, instant dry yeast and compressed yeast. Describe the correct procedures for working with these yeasts.

Answer 3

Compressed yeast is a blend of yeast cells and starch with a moisture of 75 percent. It is softened in twice its weight of warm water before adding to bread dough. Active dry yeast is compressed yeast from which almost all of the moisture has been removed. Dry yeast is rehydrated in lukewarm liquid before being added to dry ingredients in bread dough.Like active dry yeast, instant yeast is compressed yeast from which almost all of the moisture has been removed. Unlike the other two yeasts, instant yeast has been formulated so that it can be added directly to the dry ingredients without hydrating. (In some instances, such as when a dough may be kneaded only briefly, instant yeast can be moistened for improved results.)

Question 4

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

Question 5

Baking powder is a blend of_______ _______ and one or more acids.

Question 6

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

Question 7

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

Question 8

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

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

Question 9

Explain the differences between a sponge and a sourdough starter. How is each of these items used?

Question 10

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

Question 11

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

Question 12

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

Question 13

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

Question 14

List the 10 production stages for yeast breads. Which of these production stages would also apply to quick-bread production? Explain your answer.

Question 15

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

Question 16

Describe the straight dough mixing method, and give two examples of products made with this procedure.

Question 17

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

Question 18

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

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.