Reviewing Quickbreads & Yeastbreads

Transcription

1 Name: Class: _ Date: _ ID: A Reviewing Quickbreads & Yeastbreads True/False Indicate whether the statement is true or false. 1. Quick breads and muffins freeze well. 2. Overmixing cannot harm quick-bread batter. 3. It s important to mix out all lumps in quick-bread batter. 4. The creaming method produces a finer texture than the well method. 5. A sugar glaze can help seal the top of a baking item and prevent it from drying out. 6. Scones are similar to biscuits except that they often have a sweetener and fruit or nuts added to the dough. 7. Scones, like soda bread, originate from an Irish tradition. 8. Beaten biscuits have dough that is stiffer than that of drop or rolled biscuits. 9. Cut biscuits are best made with a smooth surface cutter, such as a glass, which is then twisted while cutting. 10. Biscuits are best baked in the oven with a moderate temperature so the dough will slowly expand. Multiple Choice Identify the choice that best completes the statement or answers the question. 11. Quick breads can be kept in the refrigerator for up to how long? a. a few days b. a week c. two weeks d. a month e. six months 12. How soon does baking powder start to lose its ability to leaven? a. a month b. two months c. four months d. six months e. a year 1

2 Name: ID: A 13. Which of the following is not used in the making of quick breads? a. yeast b. sugar c. flour d. eggs e. fat 14. What happens when quick-bread batter is overmixed? a. too much gluten forms b. the batter becomes elastic and batter cannot rise well c. the bread will be heavy and misshapen d. the bread will be dotted with air holes e. all of the above 15. Streusel is a/an a. type of Austrian pastry b. type of glaze topping c. crumb topping that may include spices and nuts d. smooth silky quick bread batter e. braided quick bread 16. Quick breads are usually baked in what type of pan? a. springform pan b. brioche pan c. round pan d. loaf pan e. square pan 17. How are ingredients blended in the well method? a. liquid ingredients blended in one bowl and dry ingredients sifted in another b. sugar and fat mixed together and then eggs added one at a time c. wet and dry ingredients added alternately d. dry ingredients added to the wet ingredients all at once e. all at once in a blender 18. Which ingredients are creamed together in the creaming method? a. eggs and fat b. eggs and flour c. eggs and water d. flour and cream e. fat and sugar 19. What is the purpose of the creaming method? a. dissolve sugar completely so the texture is smooth b. create air bubbles to produce a lightness in the final texture c. make a creamy base for dry ingredients to adhere to d. create a thicker, more solid final product e. create a drier texture 2

3 Name: ID: A 20. How high should muffin tins be filled? a. 1/4 of the way b. 1/3 of the way c. 1/2 of the way d. 2/3 of the way e. 3/4 of the way 21. Biscuits are best baked at what temperature? a. high b. moderate c. low d. first high and then low e. first low and then high 22. When cutting biscuits out of dough, it is best to use a. a smooth surface such as a glass or ceramic cup b. a sharp surface such as a cutter or knife c. your fingers so you can gently separate the dough d. a round surface such as a spoon to scoop the dough e. a knife or other sharp with a serrated edge 23. A dessert that uses biscuits as the foundation and then adds uncooked fruit and whipped cream is called a/an a. scone b. torte c. shortcake d. streusel e. kugelhopf 24. Scones are usually served with a. cold meats b. whipped cream c. melted cheese d. butter, jam, thick cream e. soft boiled eggs 25. The technique of laminating dough is done by a. rubbing the dough with a fruit glaze prior to baking b. kneading the dough with enough liquid so that it shines c. mixing the dough thoroughly by hand until all the fat is absorbed d. beating the dough until it is very stiff e. folding the dough into thirds and fourths while rolling 26. Which best describes the rubbed-dough method of mixing? a. chilling the fat and loosely rubbing it into the flour with your fingers b. chilling the fat and vigorously rubbing it into the flour with a wooden spoon c. kneading softened fat into the flour with your entire hands d. blending softened fat into the flour with a wooden spoon e. continually rubbing flour onto the dough after each rolling out 3

4 Name: ID: A 27. Unlike the American version of soda bread, classic Irish soda bread does not include a. sugar b. raisins c. eggs d. blending e. all of the above 28. Cutting biscuits out of dough with a smooth surface tool will a. cause biscuits to burn on the bottom b. minimize the amount of wasted dough c. increase the dough s ability to rise by adding air d. squeeze the outside of the dough together and interfere with its ability to rise e. seal the outside edge to maintain air inside, increasing the rise 29. The way to achieve light, flaky biscuits is to a. handle the dough as little as possible b. use the rubbed-dough method of mixing c. use the laminating method of rolling out d. substitute chilled fat for melted fat e. all of the above 30. A biscuit-like quick bread that has been sweetened is called a/an a. beaten biscuit b. scone c. torte d. tea cake e. streusel Completion Complete each statement. 31. The leavening used for quick breads is either baking soda or. 32. Quick breads are usually baked in. 33. Baking soda and baking powder are chemical leavening agents that create a gas called that makes the batter rise. 34. Instead of dough, quick breads are made from. 35. Softened butter or shortening is used for the method of mixing. 36. Melted butter or oil is used for the method of mixing. 37. A topping made from a mixture of fat, sugar, and flour is called a topping. 38. A crumb topping that may include nuts and spices is known as a/an. 4

5 Name: ID: A 39. A variety of ingredients that can be added to quick breads to transform a basic recipe into a special one are known as. 40. A thin liquid made by dissolving sugar in water is called a/an. 41. Folding the dough into thirds or fourths when rolling it out is a process called. 42. A dessert that uses biscuits as the foundation and then adds uncooked fruit and whipped cream is called. 43. A light mid-day meal where tea, scones, cakes, and small sandwiches are served is known as. 44. The bread named for the leavener it uses is called. 45. The mixing method that uses chilled fat cut into chunks is known as the method. 46. Individual quick breads that are similar to biscuits but are sweetened and often include fruits or nuts are called. 47. Southern-tradition biscuits that have hard stiff dough are called biscuits. 48. Biscuits that have dough with enough liquid so they can be dropped from a spoon onto a baking sheet are known as biscuits. 49. Small quick breads with little or no sugar are called. 50. A coating that is brushed on baked goods to add gloss and color is known as a/an. 5

6 ID: A Reviewing Quickbreads & Yeastbreads Answer Section TRUE/FALSE 1. ANS: T 2. ANS: F 3. ANS: F 4. ANS: T 5. ANS: T 6. ANS: T 7. ANS: F 8. ANS: T 9. ANS: F 10. ANS: F MULTIPLE CHOICE 11. ANS: B 12. ANS: D 13. ANS: A 14. ANS: E 15. ANS: C 16. ANS: D 17. ANS: A 18. ANS: E 19. ANS: B 20. ANS: C 21. ANS: A 22. ANS: B 23. ANS: C 24. ANS: D 25. ANS: E 26. ANS: A 27. ANS: E 28. ANS: D 29. ANS: E 30. ANS: B COMPLETION 31. ANS: baking powder 1

7 ID: A 32. ANS: loaf pans 33. ANS: carbon dioxide 34. ANS: batter 35. ANS: creaming 36. ANS: well 37. ANS: crumb 38. ANS: streusel 39. ANS: stir-ins stir ins 40. ANS: sugar glaze 41. ANS: laminating 42. ANS: shortcake 43. ANS: afternoon tea tea 44. ANS: soda bread 2

8 ID: A 45. ANS: rubbed-dough rubbed dough 46. ANS: scones 47. ANS: beaten 48. ANS: drop 49. ANS: biscuits 50. ANS: egg wash 3