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- 1. Multiple ChoiceThe mixing method most often used for making muffins is the __________ method.CreamingMuffinWellRubbed dough
- 2. Multiple ChoiceTrue of False:
Quick breads use yeast for extra leavening.TrueFalse - 3. Multiple ChoiceTrue or False:
It's important to mix out all of the lumps in a quick bread batter.TrueFalse - 4. Multiple ChoiceTrue or False:
In yeast dough, gluten is developed during kneading.TrueFalse - 5. Multiple ChoiceTrue or False:
Baking soda and baking powder are interchangeable.TrueFalse - 6. Multiple ChoiceThis ingredient balances other flavors and makes them more vivid.Baking sodaSugarEggsSalt
- 7. Multiple ChoiceThe soaking process that activates yeast is called:pickupyeast hydrationkneadingbulk fermentation
- 8. Multiple ChoiceWhich chemical leavener needs the addition of an acidic ingredient?yeastbaking sodabaking powdersteam
- 9. Multiple ChoiceThis ingredient regulates the action of the yeast.SugarSaltFlourbaking powder
- 10. Multiple ChoiceThis ingredient is "food for the yeast"SaltSugarFatEggs
- 11. Multiple ChoiceFlour provides _____________ to baked goods.LeaveningAirStructureHelps the yeast
- 12. Multiple ChoiceIn quick breads, this ingredient aides in browning and adds flavor.SugarSaltEggsFat
- 13. Multiple ChoiceThis ingredient adds tenderness and flavor to baked products.MilkEggsFatSugar
- 14. Multiple ChoiceYeast will die if it is added to water that is _______.Not filteredToo coldToo hot
- 15. Multiple ChoiceFermentation takes place when yeast acts upon _________ to create carbon dioxide.Yeast cellsSaltSugarLiquid
- 16. Multiple ChoiceWhich is an example of a quick bread?Cinnamon rollsApple pieEnglish muffinPumpkin bread
- 17. Multiple ChoiceWhich of the following is an example of a yeast bread?red lobster biscuitschocolate chip muffinscranberry sconesbreadsticks
- 18. Multiple ChoiceWhat is the difference between quick breads and yeast breads?There is no differenceQuick breads do not need to fermentQuick breads are less nutritiousQuick breads contain no gluten
- 19. Multiple ChoiceWhen kneading dough, you should use the _________ attachment on the Kitchen Aide mixer.WhiskpaddleHook
- 20. Multiple ChoiceWhat would be the characteristic of a muffin without a leavening agent?DenseCrumblyBitterBitter and sweet
- 21. Multiple ChoiceWhich type of biscuits did we make in class?Rubbed DoughDropRolledBeaten
- 22. Multiple ChoiceHow many teaspoons in a tablespoon?2346
- 23. Multiple ChoiceHow many sticks of butter are in 1 cup?1/2123
- 24. Multiple ChoiceHow much flour would you need if you doubled 3/4 c. ?1/8 c.1/2 c.1 3/4 c.1 1/2 c.
- 25. Multiple ChoiceWhen adding more flour to a cookie recipe, the result would be:It is flatIt is sweeterIt is more brownIt has more structure and volume
- 26. Multiple ChoiceWhen baking cookies and you use melted butter, the result is:More spread out and brown cookieIt has more volumeIt doesn't riseIt's crumbly
- 27. Multiple ChoiceWhat gives strength and elasticity to dough?FermentationGlutenYeastFlour and eggs
- 28. Multiple ChoiceHow many teaspoons are in a tablespoon?12234
- 29. Multiple ChoiceHow many cups are in a gallon?9121416
- 30. Multiple ChoiceHow many sticks of butter are in 3 cups?2468
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