Quick Breads

Quick Bread Types

100

This quick bread uses oil, eggs and mashed bananas to give it moisture.

Banana Bread

200

These quickbreads are made using the cut-in and/or biscuit method.  They can be made with a variety of fats.

Biscuits and/or scones.

300

This type of quick bread gets extra structure from corn meal and is best baked in a shallow pan or as muffins.

Cornbread

400

These quickbreads are made by pouring a blended batter into a hot pan (sometimes a specialized pan, just for this type of quickbread).  Eggs are often NOT a part of the batter.

Pancakes and/or waffles.

500

These quick breads are made using the creaming method and are often sweeter than other quick breads.

Cookies and/or Cakes.

Methods

100

Biscuit method adds the fat to the dry ingredients

True or False

True

200

Blending method adds the fat with the liquid ingredients

 True or False

True

300

How do you mix when using the creaming method?

BONUS 100 points if your team can say what color the mixture should be when it is creamed perfectly

Vigorously, often with an electric mixer.

Perfectly creamed mixtures are pale yellow.

400

Term for incorporating the solid fat into the dry ingredients, cutting into smaller pieces

Cutting In

500

Give an example of a pour batter, drop batter and dough.

pour   = pancakes, waffles 

drop    = muffins, bread

dough   = biscuits, scones

Techniques

100

Quick breads must be baked in loaf pans.

TRUE or FALSE

False

200

Passing dry ingredients through a wire mesh to remove lumps and encorporate air.

SIFT

300

Mixing ANY type of ingredients together using a specific tool and motion from your wrist.

WHISK

400

This technique makes cold food more pliable.

SOFTENING

500

What is the maximum amount you should fill a muffin cup?

BONUS of 100 Points if you can explain why!!!

1/2 to 3/4 full

Because the batter expands as it bakes and can overflow if the cups are too full

Ingredient Functions

100

What does a leavening agent do?

makes it rise

200

What adds tenderness and flavor to quick breads?

fat

300

What provides most of the structure for quick breads?

Flour

400

The function performed by eggs in a quick bread.

Adds volume and helps batter or dough "stick" together.

500

What ingredients give quick breads their moisture?  2 things

liquids (oil, milk, and water) and fat

Hodge Podge

100

Leavening means this:

"to rise"

200

What utensil do you use to "cut in"?

Pastry Cutter

300

Quick breads are called "quick" because they use these as leaveners:

baking soda, baking powder and/or buttermilk

400

Name eight different types of quick breads.  50 points for each correct answer (400 point maximum).

Answers will vary

500

Number of teaspoons in a tablespoon

3