 |
| 1 | |
Which of these is not a quick bread? |
| | A) | pancakes |
| | B) | biscuits |
| | C) | croissants |
| | D) | muffins |
|
|
|
| 2 | |
Which ingredient is the foundation of quick breads? |
| | A) | flour |
| | B) | yeast |
| | C) | eggs |
| | D) | sugar |
|
|
|
| 3 | |
Which of these is not a quick bread method? |
| | A) | biscuit method |
| | B) | blending method |
| | C) | folding method |
| | D) | creaming method |
|
|
|
| 4 | |
What is the correct order for cutting and forming biscuits? |
| | A) | Place the dough on a lightly greased or lined pan; roll the prepared dough onto a pre-floured surface; check the dough's depth; and cut the dough into shapes. |
| | B) | Roll the prepared dough onto a pre-floured surface; check the dough's depth; cut the dough into shapes; and place the biscuits on a lightly greased or lined pan. |
| | C) | Roll the prepared dough onto a pre-floured surface; cut the dough into shapes; and place the biscuits on a lightly greased or lined pan. |
| | D) | Roll the prepared dough onto a pre-floured surface; cut the dough into shapes; check the dough's depth; and place the biscuits on a lightly greased or lined pan. |
|
|
|
| 5 | |
Which is not a factor in determining the quality of biscuits? |
| | A) | temperature |
| | B) | color |
| | C) | flavor |
| | D) | texture |
|
|
|
| 6 | |
What should you do to make muffins with a crust? |
| | A) | Line the muffin pans with paper cups. |
| | B) | Bake the muffins for an extra five minutes. |
| | C) | Omit oil from the batter. |
| | D) | Grease the muffin pans instead of using liners. |
|
|
|
| 7 | |
What ingredient will allow quick breads to rise quickly without proofing? |
| | A) | eggs |
| | B) | leavening agents |
| | C) | flour |
| | D) | gluten |
|
|
|
| 8 | |
What method is used to prepare a loaf bread? |
| | A) | blending |
| | B) | creaming |
| | C) | either creaming or blending |
| | D) | neither creaming or blending |
|
|
|
| 9 | |
What will happen if muffins are not baked as soon as the dry and liquid ingredients are combined? |
| | A) | Your muffins will be dry. |
| | B) | Your muffins could lose volume. |
| | C) | Your muffins will take longer to bake. |
| | D) | Nothing; you can store the batter for up to a week. |
|
|
|
| 10 | |
How should muffins be cooled? |
| | A) | Cool the muffins in the pan until warm. |
| | B) | Cool the muffins on wire racks. |
| | C) | Place the muffin pans in the refrigerator for 5 minutes. |
| | D) | Cool the muffins in the pan for 5 minutes, then move to wire racks. |
