Question 1

Waffles contain less fat than pancakes.

Accepted Answer

A) True 
 B)False

Question 2

Hush puppies are quick breads deep-fried in a skillet.

Accepted Answer

A) True 
 B)False

Question 3

The difference between waffles and pancakes is that waffles contain more _____ than pancakes.

Accepted Answer

A)  liquid 
B)  flour 
C)  fat 
D)  sugar 
E)  leavening 
A)  liquid 
B)  flour 
C)  fat 
D)  sugar 
E)  leavening

Question 4

When making a bran muffin

Accepted Answer

A)  some lumps in the batter are desirable. 
B)  the likelihood of tunnels is reduced by utilizing whole-grain flours or flours other than all-purpose. 
C)  the bran cuts gluten strands and interferes with its development, contributing to tenderness. 
D)  undermixing may result in a crumbly or low-volume muffin. 
E)  all of the above answers are correct 
A)  some lumps in the batter are desirable. 
B)  the likelihood of tunnels is reduced by utilizing whole-grain flours or flours other than all-purpose. 
C)  the bran cuts gluten strands and interferes with its development, contributing to tenderness. 
D)  undermixing may result in a crumbly or low-volume muffin. 
E)  all of the above answers are correct

Question 5

Matching
Definition choices:
-chapatis

Accepted Answer

A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times 
A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times

Question 6

Two key factors affecting pancake quality are

Accepted Answer

A)  mixing technique and griddle temperature. 
B)  the use of muffin or biscuit mixing methods. 
C)  how many times the pancakes are turned and what type of spatula is used. 
D)  type of fat used on the griddle and when any additions, such as berries or nuts, are added to the pancake. 
A)  mixing technique and griddle temperature. 
B)  the use of muffin or biscuit mixing methods. 
C)  how many times the pancakes are turned and what type of spatula is used. 
D)  type of fat used on the griddle and when any additions, such as berries or nuts, are added to the pancake.

Question 7

Quick bread doughs are usually categorized as

Accepted Answer

A)  drop and unleavened. 
B)  drop and rolled. 
C)  leavened and unleavened. 
D)  rolled and pour. 
E)  leavened and rolled. 
A)  drop and unleavened. 
B)  drop and rolled. 
C)  leavened and unleavened. 
D)  rolled and pour. 
E)  leavened and rolled.

Question 8

Which of the following quick breads is made with rye and graham flours and steamed instead of baked?

Accepted Answer

A)  tea breads 
B)  hushpuppies 
C)  chapattis 
D)  Boston brown bread 
A)  tea breads 
B)  hushpuppies 
C)  chapattis 
D)  Boston brown bread

Question 9

Boston brown bread is sometimes cooked in a coffee can.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following statements about popovers is incorrect?

Accepted Answer

A)  They are made from one of the thinnest of all quick bread batters consisting of a one to one ratio of liquid to flour. 
B)  Too much fat weakens popover structure. 
C)  Popovers rely on protein coagulation and starch gelatinization for structure. 
D)  Opening the oven or removing the popovers too soon can cause them to collapse. 
E)  Cutting a small slit in the top of the popover before baking prevents a soggy popover. 
F) all of the above answers are correct 
A)  They are made from one of the thinnest of all quick bread batters consisting of a one to one ratio of liquid to flour. 
B)  Too much fat weakens popover structure. 
C)  Popovers rely on protein coagulation and starch gelatinization for structure. 
D)  Opening the oven or removing the popovers too soon can cause them to collapse. 
E)  Cutting a small slit in the top of the popover before baking prevents a soggy popover. 
F) all of the above answers are correct

Question 11

Matching
Definition choices:
-corn tortillas

Accepted Answer

A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times 
A) staple breads of Mexico and Central America made from a grain treated with lime 
B) the softer and more pliable of the flat breads made in Mexico 
C) the whole-wheat flat bread, made with ghee, typical of Indian cuisine 
D) Scandinavian flat breads made without any added leavening 
E) unleavened breads that are typical of Jewish cuisine since Biblical times

Question 12

When making pancakes, a key factor affecting quality is griddle temperature.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following statements about crackers is false?

Accepted Answer

A)  Cracker dough develops a strong gluten network, so the protein content and quality of the dough are important in creating the right texture. 
B)  Crackers are crisp breads that may or may not be leavened. 
C)  Crackers are baked products high in both fat and sugar. 
D)  Holes are pricked into cracker dough to prevent air pockets from forming and bursting during baking. 
E)  all of the above answers are truef. none of the above answers is true 
A)  Cracker dough develops a strong gluten network, so the protein content and quality of the dough are important in creating the right texture. 
B)  Crackers are crisp breads that may or may not be leavened. 
C)  Crackers are baked products high in both fat and sugar. 
D)  Holes are pricked into cracker dough to prevent air pockets from forming and bursting during baking. 
E)  all of the above answers are truef. none of the above answers is true

Question 14

The sequence of steps in the muffin method of mixing are

Accepted Answer

A)  to sift the dry together, mix the wet, and then cut in the fat. 
B)  to sift the dry ingredients together, mix the wet together, and then mix until just moist. 
C)  to place all the ingredients in a bowl and stir until just mixed. 
D)  to cream the fat and sugar, and add the liquid and dry ingredients alternately. 
E)  to sift the dry together, cut in the fat, and add the liquid ingredients. 
A)  to sift the dry together, mix the wet, and then cut in the fat. 
B)  to sift the dry ingredients together, mix the wet together, and then mix until just moist. 
C)  to place all the ingredients in a bowl and stir until just mixed. 
D)  to cream the fat and sugar, and add the liquid and dry ingredients alternately. 
E)  to sift the dry together, cut in the fat, and add the liquid ingredients.

Question 15

Biscuits are quick breads that rely on oils for shortening to produce flakes versus crumbs.

Accepted Answer

A) True 
 B)False

Question 16

Insufficient mixing of _____ in a muffin batter may yield a final baked product with an undesirable shiny, waxy appearance on the outside.

Accepted Answer

A)  flour 
B)  milk 
C)  sugar 
D)  eggs 
E)  butter 
A)  flour 
B)  milk 
C)  sugar 
D)  eggs 
E)  butter

Question 17

The dry texture of a quick bread can be due to

Accepted Answer

A)  excessive overmixing. 
B)  undermixing. 
C)  too many eggs and too much flour. 
D)  an oven that is either too hot or too cool. 
A)  excessive overmixing. 
B)  undermixing. 
C)  too many eggs and too much flour. 
D)  an oven that is either too hot or too cool.

Question 18

Over-mixing of muffin batter creates a muffin with a smooth, peaked top and an interior that is tough and riddled with tunnels.

Accepted Answer

A) True 
 B)False

Question 19

The muffin method is used to combine the ingredients for a popover; however,

Accepted Answer

A)  it is important not to add too many eggs to the flour mixture because it will weaken the structure. 
B)  popover baking cups should not be greased so that the popovers literally pop up from the baking cup. 
C)  the batter is beaten until it is smooth and free of lumps, so that the finished product has its characteristic chewy texture. 
D)  be careful not to overmix because popover batter is prone to excessive gluten formation, yielding a product that is too doughy and tough. 
A)  it is important not to add too many eggs to the flour mixture because it will weaken the structure. 
B)  popover baking cups should not be greased so that the popovers literally pop up from the baking cup. 
C)  the batter is beaten until it is smooth and free of lumps, so that the finished product has its characteristic chewy texture. 
D)  be careful not to overmix because popover batter is prone to excessive gluten formation, yielding a product that is too doughy and tough.

Question 20

Crêpes are thin pancakes and are different from regular pancakes due to the amount of _____.

Accepted Answer

A)  milk 
B)  leavener 
C)  fat 
D)  sugar 
E)  eggs 
A)  milk 
B)  leavener 
C)  fat 
D)  sugar 
E)  eggs

Exam 19: Quick Breads

Waffles contain less fat than pancakes.

Hush puppies are quick breads deep-fried in a skillet.

The difference between waffles and pancakes is that waffles contain more _____ than pancakes.

When making a bran muffin

Matching Definition choices: -chapatis

Two key factors affecting pancake quality are

Quick bread doughs are usually categorized as

Which of the following quick breads is made with rye and graham flours and steamed instead of baked?

Boston brown bread is sometimes cooked in a coffee can.

Which of the following statements about popovers is incorrect?

Matching Definition choices: -corn tortillas

When making pancakes, a key factor affecting quality is griddle temperature.

Which of the following statements about crackers is false?

The sequence of steps in the muffin method of mixing are

Biscuits are quick breads that rely on oils for shortening to produce flakes versus crumbs.

Insufficient mixing of _____ in a muffin batter may yield a final baked product with an undesirable shiny, waxy appearance on the outside.

The dry texture of a quick bread can be due to

Over-mixing of muffin batter creates a muffin with a smooth, peaked top and an interior that is tough and riddled with tunnels.

The muffin method is used to combine the ingredients for a popover; however,

Crêpes are thin pancakes and are different from regular pancakes due to the amount of _____.

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