Quick Breads vs Yeast Breads
Blueberry muffins are an example of this type of leavened bread.
A. Quick bread
B. Enriched dough
C. Pour Batter
D. Unleavened Dough
A. What is a chemical-leavened (quick) bread?
This temperature range activates yeast best.
What is 100–120°F?
Yeast breads must be ______ to develop structure.
A) Frozen
B) Kneaded
C) Microwaved
D) Blended
B) Kneaded
Tunnels in quick breads usually mean:
A) Undermixing
B) Overmixing
C) Too little flour
D) Too much sugar
B) Overmixing
The chemical name for baking soda is:
A) Sodium chloride
B) Sodium bicarbonate
C) Calcium carbonate
D) Potassium nitrate
B) Sodium bicarbonate
San Francisco is famous for:
A) Brioche
B) Sourdough
C) Focaccia
D) Challah
B) Sourdough
The key difference between quick breads and yeast breads is the ____ used.
A. Type of flour used
B. Type of day you eat them
C. How
D. Leavening agent used
D. Leavening agent used
Yeast needs warmth, moisture, and _____________ to expand.
What is food (sugar)?
Kneading dough is done primarily to develop:
A) Starch
B) Gluten
C) Sugar
D) Fat
B) Gluten
Too much leavening can leave this taste in quick breads:
A) Smoky
B) Bitter/soapy
C) Salty
D) Sour
B) Bitter/soapy
Baking powder is a mixture of baking soda and:
A) Sugar
B) Salt
C) An edible acid
D) Yeast
C) An edible acid
This bread is different because you boil it before baking:
A) Bagel
B) Croissant
C) Tortilla
D) Biscuit
A) Bagel
Pancakes are an example of this type of batter/dough.
A. Drop dough
B. Pour batter
C. Stiff dough
D. soft dough
B. What soft dough
Bread rises in the oven because this gas expands when heated.
A) Oxygen
B) Nitrogen
C) Carbon dioxide
D) Water vapor only
C) Carbon dioxide
This step allows yeast to ferment and helps flavor/texture develop:
A) Folding
B) Proofing (fermentation)
C) Greasing
D) Docking
B) Proofing (fermentation)
Muffins are classified as which type of batter?
A) Pour batter
B) Drop batter
C) Soft dough
D) Stiff dough
B) Drop batter
Restoring nutrients lost in processing back to near-original levels is called:
A) Fortified
B) Enriched
C) Fermented
D) Stabilized
B) Enriched
This bread is made from teff:
A) Naan
B) Injera
C) Pita
D) Rye bread
B) Injera
Pizza dough is an example of this type of dough.
A. Drop dough
B. Pour batter
C. Stiff dough
D. Soft dough
D. Soft dough
Around what temperature does yeast die?
A) 100°F
B) 120°F
C) 140°F
C) 140°F
The success of yeast breads depends on careful measuring, sufficient kneading, and ______ temperatures.
A) Random
B) Controlled
C) Freezing
D) Boiling
B) Controlled
To prevent blueberries from sinking, you should:
A) Mash them first
B) Coat them in flour before adding
C) Add them to the pan after baking
D) Soak them in water
B) Coat them in flour before adding
Adding nutrients to foods that don’t naturally have them is called:
A) Enriched
B) Fortified
C) Refined
D) Bleached
B) Fortified
Scoring bread matters because it helps:
A) Add sweetness
B) Steam escape so it doesn’t burst
C) Make it cook faster
D) Stop yeast from working
B) Steam escape so it doesn’t burst
Pie crust is an example of this type of dough.
A. Drop dough
B. Pour batter
C. Stiff dough
D. Yeast dough
C. Stiff dough
If your water is too hot, your yeast will:
A) Multiply faster
B) Die
C) Turn into baking powder
D) Create more gluten
B) Die
When letting dough rise, do everything EXCEPT:
A) Keep it warm
B) Cover it
C) Let it rest
D) Put it in the freezer
D) Put it in the freezer
Muffin tins should be filled no more than:
A) 1/3 full
B) 1/2 full
C) 2/3 full
D) Completely full
C) 2/3 full
In yeast bread, sugar’s main function is to:
A) Kill yeast
B) Feed yeast
C) Replace flour
D) Remove gluten
B) Feed yeast
The best way to tell if quick breads are done is to use:
A) A thermometer and look for 205°F
B) A toothpick and it comes out clean
C) A timer only
D) Press the top until it caves in
B) A toothpick and it comes out clean