Quiz about Quick and Yeast Breads

Question 1

What are Quick Breads?

Accepted Answer

baked products that can be prepared in a short amount of time

Answer

Microwavable dough that forms into bread

Answer

bread with instant yeast

Question 2

What are the different kinds of Quick Breads?

Accepted Answer

Drop, Pour, and Soft dough

Answer

Drop, Scoop, Pour batters

Answer

Drop, Rise, and Pour batters

Answer

Stop, drop, and roll

Question 3

Examples of Pour Batter are...

Accepted Answer

waffles, crepes, pancakes, and popovers

Answer

muffins, cookies, biscuits, and Irish soda bread

Answer

Donuts, scones, elephant ears, and biscuits

Answer

none of the above

Question 4

What mixing method is this?

Sift dry ingredients, use a pastry blender to cut into fat, should look like course crumbs, make a well with liquid ingredients, and knead.

Accepted Answer

Biscuit Method

Answer

Cookie Method

Answer

Creaming Method

Answer

Muffin Method

Question 5

what is examples of soft doughs

Accepted Answer

biscuits, scones, doughnuts, and elephant ears

Answer

biscuits, waffles, pancakes, and muffins

Answer

crepes, pancakes, Irish soda bread, and scones

Answer

none of the above

Question 6

What is the ratio for drop batter?

Accepted Answer

2:1

Answer

3:1

Answer

1:1

Answer

1:2

Question 7

what is the ratio for pour batter?

Accepted Answer

1:1

Answer

1:2

Answer

2:2

Answer

3:1

Question 8

what is the ratio for soft dough

Accepted Answer

3:1

Answer

2:2

Answer

1:3

Answer

1:1

Question 9

Is it okay for the muffin mixing method batter to be lumpy?

Accepted Answer

Yes

Answer

No

Question 10

Can you get more cookies if you do the creaming method correctly?

Accepted Answer

True

Answer

False

Answer

does not matter how long you cream the butter and sugar for

Question 11

True or false: Un-creamed cookies are denser then creamed cookies.

Accepted Answer

True

Answer

False

Question 12

What happens if cookies are not creamed correctly?

Accepted Answer

all of the above

Answer

Butter melts quicker

Answer

uneven spread of cookies

Answer

Bake too fast and will have thin cookies

Question 13

What does room temp butter look like?

Accepted Answer

butter where you can put a thumb print in it

Answer

solid butter

Answer

melted butter

Answer

none of the above

Question 14

What are the kinds of leveling agents?

Accepted Answer

yeast, air, steam, baking soda, baking powder

Answer

Baking soda, lemon juice, air, steam, and buttemilk

Answer

yeast, lemon juice, baking soda, and air

Question 15

What are the three kinds of leveling agents?

Accepted Answer

Chemical, Biological, and Physical

Answer

Chemical, Structural, and Biological

Answer

Biological, Chemical, and Gas

Question 16

During leavening, what is trapped inside out baked products that can cause them to rise?

Accepted Answer

Carbon Dioxide

Answer

Gas

Answer

Energy

Answer

Oxygen

Question 17

What does baking soda need in a recipe for it to react?

Accepted Answer

an acid

Answer

a sugar

Answer

a liquid

Answer

air

Question 18

Baking powder does not have an acidic ingredient present in it and needs an acid to react

Accepted Answer

false

Answer

true

Question 19

When should baking powder and baking soda be baked once it begins producing carbon dioxide and is hydrated?

Accepted Answer

Right away

Answer

Needs time to double in size

Answer

None of the above

Question 20

Yeast is a living thing...what is yeast?

Accepted Answer

fungus

Answer

mold

Answer

moss

Answer

none of the above

Question 21

Yeast breads need time to proof/rise?

Accepted Answer

true

Answer

false

Question 22

Yeast feeds off of salt

Accepted Answer

False

Answer

True

Question 23

What is fermentation?

Accepted Answer

The process of the yeast feeding and producing gas

Answer

The process when the dough is being kneaded

Answer

The process of mixing

Answer

The process of baking

Question 24

Steam is used as a leavening agent in baking when making..

Accepted Answer

all of the above

Answer

puff pastries

Answer

pancakes

Answer

soft doughs

Question 25

Baking Soda, Chocolate, Buttermilk, Lemon, Lemon Juice, and Vinegar

Accepted Answer

Acids

Answer

Liquids

Answer

Steam leavening agents

Answer

none of the above

Question 26

What are the main ingredients in butter and whipped cream

Accepted Answer

light cream

Answer

Heavy whipping cream

Answer

butter

Answer

milk

Question 27

The word biscuit means what in French?

Accepted Answer

Twice baked

Answer

Volume and height

Answer

Steam and Air

Answer

Spread and Volume

Question 28

What are the biscuit cords?

Accepted Answer

flour, fat, and moisture

Answer

flour, salt, and liquid

Answer

fat, steam, and flour

Answer

Moisture, fat, and steam

Question 29

Oil, Shortening, Lard, and Butter are types of what?

Accepted Answer

Fats

Answer

sweeteners

Answer

dry goods

Question 30

Why is it important to punch the dough?

Accepted Answer

To release air

Answer

To release anger

Answer

To help the yeast

Answer

To help the baking process

Question 31

What are you looking for in kneading?

Accepted Answer

Smooth, elastic, and shine

Answer

Lumps, Shine, and bubbles

Answer

Smooth, Elastic, and dullness

Answer

none of the above

Question 32

What is the benefit of using corn meal in breads?

Accepted Answer

helps to not stick on the pan

Answer

helps with texture

Answer

helps with the volume of the bread

Answer

none of the above

Question 33

We cover the dough with a towel because...

Accepted Answer

It avoids air coming in drying out the dough

Answer

It needs to go to bed

Answer

It helps cover my mistakes with the dough

Answer

It helps make shiny dough

Question 34

You can use cold water for yeast to grow

Accepted Answer

false

Answer

true

Question 35

Can you refrigerate doughs?

Accepted Answer

Yes- but it wont bulk in size that much so kneading will be needed again.

Answer

No- the baking process will be messed up

Question 36

Wheat flour compared to White Flour is

Accepted Answer

tough and needs more kneading time

Answer

softer and needs less kneading time

Answer

Both are the same and needs the same kneading time

Question 37

Besides sugar, you can use ______ to feed the yeast

Accepted Answer

Honey

Answer

Salt

Answer

Baking soda

Answer

none of the above

Question 38

Why should you put biscuits close together?

Accepted Answer

to help with the volume/ rise of the biscuits

Answer

You should not because they will burn

Answer

It will be underbaked

Question 39

Biscuits to close together will cause

Accepted Answer

Under Baked Biscuits

Answer

Over baked

Answer

burned biscuits

Question 40

Egg wash can help with the coloring of breads?

Accepted Answer

true

Answer

false

Question 41

You should cut the dough with a knife

Accepted Answer

helps with the volume and baking process

Answer

it looks pretty

Answer

You do not need to cut the bread

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