Quick Breads
15 minutes ago
jfeltenberger_22617
Save
Edit
Host a game
Play LiveLive
Assign HW
Solo Practice
Practice
15 QuestionsShow answers
  • Question 1
    30 seconds
    Report an issue
    Q.

    What tool should be used to cut fat into flour when using the biscuit method?

    answer choices

    wooden spoon

    pastry blender

    whisk

    hands

  • Question 2
    30 seconds
    Report an issue
    Q.

    A high quality muffin will have all of the following except:

    answer choices

    straight sides

    a peaked top

    rounded top

    rough top

  • Question 3
    30 seconds
    Report an issue
    Q.

    The following ingredient provides structure to a quick bread dough/batter:

    answer choices

    baking powder

    salt

    flour

    sugar

  • Question 4
    30 seconds
    Report an issue
    Q.

    Which of the following is NOT a leavener?

    answer choices

    Baking powder

    Baking soda

    Eggs

    Salt

  • Question 5
    30 seconds
    Report an issue
    Q.

    Which of the following will cause baking soda to react?

    answer choices

    Milk

    Flour

    Buttermilk

    Water

  • Question 6
    30 seconds
    Report an issue
    Q.

    When making cookies, the following mixing method is most often used:

    answer choices

    Biscuit mixing method

    Muffin mixing method

    Kneading mixing method

    Creaming mixing method

  • Question 7
    30 seconds
    Report an issue
    Q.

    The dry ingredients for quick breads:

    answer choices

    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.

  • Question 8
    30 seconds
    Report an issue
    Q.

    Yeast is the leavening agent most often used in quick breads.

    answer choices

    True

    False

  • Question 9
    30 seconds
    Report an issue
    Q.

    Muffins are made from a pour batter.

    answer choices

    True

    False

  • Question 10
    30 seconds
    Report an issue
    Q.

    It is best to remove all lumps from quick bread batters and doughs.

    answer choices

    True

    False

  • Question 11
    30 seconds
    Report an issue
    Q.

    When baking soda and baking powder are activated, carbon dioxide is created.

    answer choices

    True

    False

  • Question 12
    30 seconds
    Report an issue
    Q.

    Baking soda is acidic.

    answer choices

    True

    False

  • Question 13
    30 seconds
    Report an issue
    Q.

    It is important to mix quick bread batters and doughs thoroughly.

    answer choices

    True

    False

  • Question 14
    30 seconds
    Report an issue
    Q.

    Well-developed gluten is desirable in quick breads.

    answer choices

    True

    False

  • Question 15
    30 seconds
    Report an issue
    Q.

    The muffin mixing method calls for a liquid fat.

    answer choices

    True

    False

Report an issue
Why show ads?
Report Ad
Join a game