Quick Breads

Match the following

• leavening agent

• baking soda, cream of tartar and starch

• quick breads

• a mixture of flour, liquid, and other ingredients that are stiff enough to form into shapes

• dough

• also known as sodium bicarbonate and is an alkaline powder

• baking soda

• The process in which gases are trapped in dough creating small bubbles that give the product a light and airy texture

• baking powder

• baked products that are leavened quickly

Match the following

• batter

• close cousin to the American biscuit, but originated in Scotland. Commonly cut into triangles

• fritters

• savory quick bread and can be served at any meal

• biscuits

• mixture of flour, liquid, but the proportion of liquid is greater than the flour.

• scones

• small individual fried pastries

• muffins

• individual pastries similar to cupcakes

A very thin pancake, can be served savory or in dessert form.

• crepes

• johnnycakes

• pancakes

• skillet biscuits

Thick batter use to make cream puffs and eclairs.

• fritter batter

• macarons

• pate a choux

• scones

Select the three that are quick bread characteristics.

• soft texture

• liquid batter

• high in moisture

• chemically leavened

• contain some kind of fat

Select the two that are quick breads.

• Banana Bread

• Cinnamon Rolls

• Pumpkin Bread

• Artisan Bread

• Whole Wheat bread

When Baking soda is mixed with moisture what does it release?

• Carbon Dioxide

• Oxygen

• Hydrogen

• Nitrogen

When dough with baking soda is heated the dough rises. Many ingredients used can provide the acid needed. Which one of these provides that reaction?

• Buttermilk

• butter

• vegetable oil

• sugar

What are the two types of leavening agents?

• baking soda

• yeasts

• baking powder

• chemical leaveners

Overmixing dough can result in too much gluten making the finished product what?

• Small and tender

• tough and chewy

• liquidy and mushy

• hard and dense