Ch. 41 Quick Breads and Batters

What is the role of chemical leaveners in quick breads?

• They slow down the leavening process.

• They expedite the leavening process.

• They have no effect on the leavening process.

• They make the bread taste sweeter.

What form can quick breads begin as?

• Dough

• Batter

• Both A and B

• Neither A nor B

True or False: All batters are quick breads.

• True

• False

Select the characteristics of quality quick breads.

• Tender and moist texture

• Heavy and dense texture

• Overly sweet flavor

• Dry and crumbly texture

What helps create a tender product in quick breads?

• Sugar

• Eggs

• Shortening

• Baking powder

What does minimal mixing prevent in quick breads?

• Overcooking

• Excess gluten formation

• Loss of flavor

• Browning

Which of the following is a type of quick bread?

• A) Biscuits

• B) Pasta

• C) Rice

• D) Pizza

Which of the following is a type of quick bread?

• Scones

• Tacos

• Sushi

• Dumplings

What is self-rising flour?

• A mixture of flour and sugar

• A ready-made mixture of flour and baking powder

• A type of yeast

• A type of salt.

What is the first step in preparing biscuits according to the technique?

• Mix the dry ingredients

• Preheat the oven

• Roll out the dough

• Cut the biscuits