Deck 19: Quick Breads

Question 1

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

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.

Answer 1

A

Question 2

Insufficient mixing of _____ in a muffin batter may yield a final baked product with an undesirable shiny, waxy appearance on the outside.

A) flour
B) milk
C) sugar
D) eggs
E) butter

Answer 2

D

Question 3

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

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

Answer 3

D

Question 4

Quick breads are typically leavened

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 5

When making a bran muffin

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

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

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

Question 7

The dry texture of a quick bread can be due to

A) excessive overmixing.
B) undermixing.
C) too many eggs and too much flour.
D) an oven that is either too hot or too cool.

Question 8

The two types of quick bread flour mixtures are categorized as

A) batters and thin batters.
B) batters and doughs.
C) doughs and pastries.
D) pour batters and slack doughs.

Question 9

Two key factors affecting pancake quality are

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 10

The "toothpick" test

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 11

Excessive overmixing of a muffin can create a muffin

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 12

Overkneading results in a quick bread that is dense and heavy because of the

A) improper gelatinization of starch.
B) over-development of gluten.
C) under-development of gluten.
D) under-development of the starch.
E) separation of the liquid in the batter.

Question 13

Which of the following statements about crackers is false?

A) Cracker dough develops a strong gluten network, so the protein content and quality of the dough are important in creating the right texture.
B) Crackers are crisp breads that may or may not be leavened.
C) Crackers are baked products high in both fat and sugar.
D) Holes are pricked into cracker dough to prevent air pockets from forming and bursting during baking.
E) all of the above answers are truef. none of the above answers is true

Question 14

Which of the following statements about popovers is incorrect?

A) They are made from one of the thinnest of all quick bread batters consisting of a one to one ratio of liquid to flour.
B) Too much fat weakens popover structure.
C) Popovers rely on protein coagulation and starch gelatinization for structure.
D) Opening the oven or removing the popovers too soon can cause them to collapse.
E) Cutting a small slit in the top of the popover before baking prevents a soggy popover. f. all of the above answers are correct

Question 15

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

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 popover batter is prone to excessive gluten formation, yielding a product that is too doughy and tough.

Question 16

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

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

Question 17

Reduced-fat tortillas may have

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

Question 18

Crêpes are thin pancakes and are different from regular pancakes due to the amount of _____.

A) milk
B) leavener
C) fat
D) sugar
E) eggs

Question 19

The two most important considerations in preparing quick breads are

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 20

The sequence of steps in the muffin method of mixing are

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.

Question 21

_____ results in a crumbly muffin that falls apart.

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

Question 22

Quick breads made from doughs include

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

Question 23

_____ are best served immediately after baking.

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

Question 24

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

Question 25

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

Question 26

Waffles contain less fat than pancakes.

Question 27

Scones

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 28

Hush puppies are quick breads deep-fried in a skillet.

Question 29

Corn bread contains a combination of cornmeal and flour.

Question 30

Which of the following quick breads is made with rye and graham flours and steamed instead of baked?

A) tea breads
B) hushpuppies
C) chapattis
D) Boston brown bread

Question 31

Boston brown bread is sometimes cooked in a coffee can.

Question 32

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

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 33

When making pancakes, a key factor affecting quality is griddle temperature.

Question 34

Which statement about biscuits is true?

A) Biscuit dough is stickier than muffin batter because the ratio of flour to milk is 1:3.
B) Unlike with muffins, overkneading creates a tender and fluffy biscuit because the excess gluten development creates pockets of air in the product.
C) Biscuits should be placed on a greased cookie sheet and baked at 350 degrees F for about 30 minutes.
D) When buttermilk is used, it promotes a white biscuit interior, whereas baking powder contributes to a more creamy color.

Question 35

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

Question 36

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

Question 37

Quick bread doughs are usually categorized as

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

Question 38

True unleavened breads contain no chemical or biological leavening agents.

Question 39

A small, savory boiled drop batter product is called a

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

Question 40

When kneading quick bread dough, knead approximately

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

Question 41

Matching
Definition choices:
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
flour tortillas

Question 42

Matching
Definition choices:
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
crisp flat breads

Question 43

Matching
Definition choices:
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
corn tortillas

Question 44

Matching
Definition choices:
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
matzo

Question 45

Matching
Definition choices:
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
chapatis