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- 1. Multiple Choice
What tool should be used to cut fat into flour when using the biscuit method?
wooden spoon
pastry blender
whisk
hands
- 2. Multiple Choice
A high quality muffin will have all of the following except:
straight sides
a peaked top
rounded top
rough top
- 3. Multiple Choice
The following ingredient provides structure to a quick bread dough/batter:
baking powder
salt
flour
sugar
- 4. Multiple Choice
Which of the following is NOT a leavener?
Baking powder
Baking soda
Eggs
Salt
- 5. Multiple Choice
Which of the following will cause baking soda to react?
Milk
Flour
Buttermilk
Water
- 6. Multiple Choice
When making cookies, the following mixing method is most often used:
Biscuit mixing method
Muffin mixing method
Kneading mixing method
Creaming mixing method
- 7. Multiple Choice
The dry ingredients for quick breads:
should be added one at a time.
should be chilled before using.
should be combined together in a separate bowl.
should be mixed with an electric mixer.
- 8. Multiple Choice
Yeast is the leavening agent most often used in quick breads.
True
False
- 9. Multiple Choice
Muffins are made from a pour batter.
True
False
- 10. Multiple Choice
It is best to remove all lumps from quick bread batters and doughs.
True
False
- 11. Multiple Choice
When baking soda and baking powder are activated, carbon dioxide is created.
True
False
- 12. Multiple Choice
Baking soda is acidic.
True
False
- 13. Multiple Choice
It is important to mix quick bread batters and doughs thoroughly.
True
False
- 14. Multiple Choice
Well-developed gluten is desirable in quick breads.
True
False
- 15. Multiple Choice
The muffin mixing method calls for a liquid fat.
True
False
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