Deck 19: Quick Breads

Question 1

_____ results in a crumbly muffin that falls apart

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

Answer 1

B

Question 2

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

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

Answer 2

B

Question 3

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.

Answer 3

A

Question 4

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 5

The "toothpick" test

A)helps determine if 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 6

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)a and b are the correct answers
E)b and c are the correct answers

Question 7

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

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

Question 8

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 9

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

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

Question 10

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 11

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 12

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 13

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

Question 14

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 15

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 16

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 of excessive gluten formation, yielding a product that is too doughy and tough.

Question 17

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 18

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.

Question 19

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 20

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 21

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

Question 22

Popovers are made from one of the thinnest of all quick bread batters

Question 23

Hush puppies are quick breads deep-fried in a skillet

Question 24

Definition choices:
a.corn tortillas
b.flour tortillas
c.chapatis
d.crisp flat breads
e.matzo
Unleavened breads that are typical of Jewish cuisine since Biblical times

Question 25

Boston brown bread is steamed, not baked

Question 26

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

Question 27

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

Question 28

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 29

Waffles contain less fat than pancakes

Question 30

When kneading quick bread dough, knead approximately

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

Question 31

Corn bread is a combination of cornmeal and flour

Question 32

True unleavened breads contain no chemical or biological leavening agents

Question 33

Definition choices:
a.corn tortillas
b.flour tortillas
c.chapatis
d.crisp flat breads
e.matzo
Scandinavian flat breads made without any added leavening

Question 34

Regarding biscuits,

A)the 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)they 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 interior, whereas baking powder contributes to a more creamy color.

Question 35

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 36

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

Question 37

Definition choices:
a.corn tortillas
b.flour tortillas
c.chapatis
d.crisp flat breads
e.matzo
The whole-wheat flat bread that is typical of Indian cuisine

Question 38

Quick bread doughs include

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

Question 39

A small, savory boiled drop batter product is called a

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

Question 40

_____ are best served immediately after baking

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

Question 41

Definition choices:
a.corn tortillas
b.flour tortillas
c.chapatis
d.crisp flat breads
e.matzo
The more pliable of the flat breads made in Mexico, made from flour

Question 42

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

Question 43

Definition choices:
a.corn tortillas
b.flour tortillas
c.chapatis
d.crisp flat breads
e.matzo
These are the staple breads of Mexico and Central America

Question 44

Why is lime added to corn when making cornmeal? Explain the process

Question 45

What are the two categories of quick breads? List the categories, and explain the textural differences and how you change either ingredients or procedures to produce the desired texture

Question 46

Explain how over-mixing and under-mixing impact the texture of a muffin Be specific

Question 47

Describe ways to alter the nutritional profile of quick breads, while still maintaining or adding desirable characteristics, to suit special needs

Question 48

Make a list of potential quick bread problems and their causes

Question 49

Explain the scientific principles behind making biscuits and scones