Deck 28: Hors Doeuvre and Canapés

Question 1

When using the creaming method for making quick breads the fat should be:

A)pure butter
B)cold
C)melted
D)softened

Answer 1

D

Question 2

The method for making biscuits,scones,and cakes is much like the one for making pie dough.

Answer 2

True

Question 3

Baking ammonia the most appropriate leavening agent for:

A)cookies and crackers
B)biscuits and scones
C)muffins and loaf breads
D)popovers

Answer 3

A

Question 4

What would cause a muffin to have a soapy or bitter taste?

A)chemical leaveners not mixed properly into the batter
B)too much baking soda
C)old batter
D)A and B only

Question 5

Baking soda will react with acidic ingredients,such as sour cream or buttermilk,producing carbon dioxide.

Question 6

Which of the following is a component of baking powder?

A)sodium aluminium sulphate
B)sodium bicarbonate
C)cream of tartar
D)all of the above

Question 7

What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?

A)baking soda
B)single-acting baking powder
C)double-acting baking powder
D)baking ammonia

Question 8

The dough for biscuits and scones should be kneaded until it is springy and elastic.

Question 9

A recipe for muffins can be baked as a quick bread in a loaf pan.

Question 10

What causes quick breads to be dense?

A)old batter
B)outdated leavening agents
C)overmixing
D)any of the above

Question 11

The tops of muffins will be cracked and uneven if:

A)the oven temperature was too low
B)too much baking soda was used
C)the batter was overmixed
D)the oven temperature was too high

Question 12

Which of the following is primarily used in cookies and cracker recipes?

A)baking powder
B)baking soda
C)baking ammonia
D)none of the above

Question 13

All quick breads:

A)are made with chemical leavening agents
B)are breakfast items
C)contain butter
D)are sweet

Question 14

Which of the following is most likely part of a recipe containing baking soda?

A)water
B)cream
C)milk
D)buttermilk

Question 15

Large holes in the centres of muffins are probably caused by:

A)under mixing
B)overmixing
C)too much flour
D)too much moisture

Question 16

In the creaming method,the softened butter is beaten with the flour until light and fluffy.

Question 17

Too much baking soda will cause baked goods to have a soapy or bitter taste.

Question 18

When using the biscuit method for making quick breads,the fat should be:

A)pure butter
B)cold
C)melted
D)softened

Question 19

Equal quantities of flour,sugar,and butter mixed together will produce a topping known as:

A)sweet topping
B)crumble
C)strudel
D)streusel

Question 20

Which leavening agent requires only the presence of moisture to release gas?

A)double-acting baking powder
B)single-acting baking powder
C)baking ammonia
D)baking soda

Question 21

Chemical leaveners can deteriorate if improperly stored.

Question 22

Sodium aluminum sulfate is a component of baking powder.

Question 23

What is the chemical name for the item more commonly known as baking soda?

Question 24

What is necessary in order for baking soda to produce carbon dioxide?

Question 25

Quick breads are generally mixed using one of three methods: SEQ CHAPTER \h \r 1__________,SEQ CHAPTER \h \r 1__________,and SEQ CHAPTER \h \r 1__________.

Question 26

What is the crumbly topping for muffins that is made with fat,flour,sugar,and other flavourings such as cinnamon?

Question 27

In the production of muffin batters,the fat used is __________.

Question 28

What two ingredients is baking powder generally made from?

Question 29

When making quick breads using the biscuit method,the texture of the fat should be SEQ CHAPTER \h \r 1__________.

Question 30

Products made with baking powder need to contain acid.

Question 31

Baked goods made with single-acting baking powder or baking soda should be baked immediately.

Question 32

Baking ammonia can be substituted for baking soda in equal amounts by weight.

Question 33

Products leavened only with baking SEQ CHAPTER \h \r 1__________ should be baked at once,before the carbon dioxide gas can escape.

Question 34

What is the term for the holes that form inside baked goods when they are overmixed?

Question 35

Baking powder is a mixture of SEQ CHAPTER \h \r 1__________,__________,and one or more SEQ CHAPTER \h \r 1__________.

Question 36

Quick breads are always made without yeast.

Question 37

Fritters may be leavened with ___________ instead of with baking powder.

Question 38

When making quick breads using the creaming method,the texture of the fat should be __________.

Question 39

When baked goods are prepared using the muffin method,the fat is soft.

Question 40

Bread flour is the best choice for making quick breads.

Question 41

__________ is a crumbly topping for muffins made with flour,fat,sugar,and flavourings.

Question 42

Griddle cakes are also called __________.

Question 43

To ensure uniform-sized muffins,the portioning is done using a __________.