Foods I Quiz Review - Quick Breads and Yeast Breads

There are three categories of breads: quick breads, yeast breads, and ________ bread (pita and Naan).

• unleavened

• sourdough

• sweet

• rye

Quick breads rise quickly, once with ________ and once with heat.

• liquid

• sugar

• flour

• oil

The leavening agent commonly used in quick breads is ________ or baking powder.

• baking soda

• yeast

• cream of tartar

• gelatin

The most common methods of mixing quick breads are the ________ method and the biscuit method.

• muffin

• creaming

• folding

• kneading

What is the biggest problem in quick breads?

• Overmixing

• Undermixing

• Too much sugar

• Not enough liquid

Pastry cutters are used to cut butter into flour the size of ________.

• peas

• grapes

• apples

• oranges

The name of the protein in flour is ________.

• gluten

• casein

• albumin

• collagen

Double acting baking soda works with ________ and heat.

• liquid

• sugar

• oil

• flour

Baking soda is a single ingredient whereas baking powder has two ingredients (one is acid). What is the other ingredient?

• baking soda

• cornstarch

• salt

• sugar

Who invented baking powder in the 1800's, originally taken from cattle bones?

• Eben Horsford

• Alfred Bird

• Justus von Liebig

• Louis Pasteur