Quick Bread Unit Review

Which is NOT a category of quick breads

• Drop Batter
• Scone dough
• Pour batter
• Soft dough

This quick bread is thin enough to be poured from a pitcher like pancakes or waffles.

• Pour batter
• Drop batter
• Soft dough

This batter is thicker and can be dropped from a spoon onto the baking tray like muffins

• Pour Batter
• Drop Batter
• Soft dough

This dough is thick enough to be handled with your hands like scones or biscuits. 

• Pour batter
• Drop batter
• Soft dough

The protein in flour that provides structure in a baked good.

• Bran 
• Germ
• Gluten 
• Egg

How should a quick bread batter look? (except pour batters)

• Very smooth
• Watery
• Lumpy 

What is the cause of a muffin that is pointed, dry and has interior tunnels

• Overbaked
• Salt excluded
• Over mixed

Baking powder and baking soda are the same thing.

• True 
• False 

Chemical leavening agents work by producing 

• CO2 bubbles
• Oxygen bubbles
• Hydrogen bubbles 

Salt can be excluded from a quick bread because:

• There is no yeast
• The color and taste changes a subtle 
• Both of these