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Front

What is the purpose of flour in quick breads?

Back

give structure

Answer explanation

The purpose of flour in quick breads is to give structure. It provides the necessary framework for the bread, allowing it to hold its shape and maintain a desirable texture.

Front

A pancake is an example of what type of quick bread?

Back

a pour batter

Answer explanation

A pancake is made from a batter that is thin enough to be poured onto a griddle, making it a pour batter. In contrast, drop batters are thicker and doughs are even denser, which do not apply to pancakes.

Front

Kneading dough is done by: pushing, folding and turning

Back

pushing, folding and turning

Answer explanation

Kneading dough involves techniques that develop gluten and create a smooth texture. The correct method is pushing, folding, and turning, which effectively incorporates air and strengthens the dough.

Front

Which of the following is NOT a leavening agent? Sugar, Baking Soda, Baking Powder, Eggs

Back

Sugar

Answer explanation

Sugar is not a leavening agent; it sweetens and adds moisture. Baking soda, baking powder, and eggs all help dough rise by producing gas, making them effective leavening agents.

Front

Which of the following is NOT a leavening agent? Air, Steam, Butter, Yeast

Back

Butter

Answer explanation

Butter is a fat and does not produce gas to leaven dough. In contrast, air, steam, and yeast are all leavening agents that create gas, causing the dough to rise.

Front

To cut in butter use a?

Back

Pastry blender

Answer explanation

To cut in butter, a pastry blender is the correct tool. It effectively mixes butter into flour, creating a crumbly texture for pastries, while a pastry brush is used for applying liquids, not for cutting in ingredients.

Front

Cold fats are used in what baking method?

Back

Biscuit method

Answer explanation

Cold fats are used in the biscuit method to create a flaky texture. The fats are cut into the dry ingredients, which helps to create layers in the final product, making this method ideal for biscuits.

Front

When mixing the wet and dry ingredients separately, it is called the?

Back

Muffin Method

Answer explanation

The Muffin Method involves mixing wet and dry ingredients separately before combining them. This technique helps create a tender texture in muffins, distinguishing it from other methods like the Biscuit or Creaming methods.

Front

Should a lot of gluten be developed in quick breads?

Back

No

Answer explanation

No, a lot of gluten should not be developed in quick breads because they rely on a tender texture. Overmixing can lead to toughness, so minimal gluten formation is ideal for achieving the desired light and soft crumb.

Front

What is gluten?

Back

A protein that makes dough elastic & stretchy.

Answer explanation

Gluten is a protein found in wheat and related grains that gives dough its elastic and stretchy properties, allowing it to rise and maintain shape. This makes 'A protein that makes dough elastic & stretchy' the correct choice.