Question 1

Which statement about biscuits is true?

Accepted Answer

A)  Biscuit dough is stickier than muffin batter because the ratio of flour to milk is 1:3. 
B)  Unlike with muffins, overkneading creates a tender and fluffy biscuit because the excess gluten development creates pockets of air in the product. 
C)  Biscuits should be placed on a greased cookie sheet and baked at 350 degrees F for about 30 minutes. 
D)  When buttermilk is used, it promotes a white biscuit interior, whereas baking powder contributes to a more creamy color. 
A)  Biscuit dough is stickier than muffin batter because the ratio of flour to milk is 1:3. 
B)  Unlike with muffins, overkneading creates a tender and fluffy biscuit because the excess gluten development creates pockets of air in the product. 
C)  Biscuits should be placed on a greased cookie sheet and baked at 350 degrees F for about 30 minutes. 
D)  When buttermilk is used, it promotes a white biscuit interior, whereas baking powder contributes to a more creamy color.

Question 2

When baking muffins, once the batter and all its ingredients are mixed and ready for the muffin pan,

Accepted Answer

A)  immediately place the batter in greased muffin cups. 
B)  allow the batter to rest for ten minutes before putting it into the muffin cups. 
C)  fill the muffin cups two-thirds full and bake in a 400 degree F oven for about 20 to 25 minutes. 
D)  place the muffin pan on a wet towel so the muffins do not stick when removed after baking. 
A)  immediately place the batter in greased muffin cups. 
B)  allow the batter to rest for ten minutes before putting it into the muffin cups. 
C)  fill the muffin cups two-thirds full and bake in a 400 degree F oven for about 20 to 25 minutes. 
D)  place the muffin pan on a wet towel so the muffins do not stick when removed after baking.

Question 3

The two types of quick bread flour mixtures are categorized as

Accepted Answer

A)  batters and thin batters. 
B)  batters and doughs. 
C)  doughs and pastries. 
D)  pour batters and slack doughs. 
A)  batters and thin batters. 
B)  batters and doughs. 
C)  doughs and pastries. 
D)  pour batters and slack doughs.

Question 4

Overkneading results in a quick bread that is dense and heavy because of the

Accepted Answer

A)  improper gelatinization of starch. 
B)  over-development of gluten. 
C)  under-development of gluten. 
D)  under-development of the starch. 
E)  separation of the liquid in the batter. 
A)  improper gelatinization of starch. 
B)  over-development of gluten. 
C)  under-development of gluten. 
D)  under-development of the starch. 
E)  separation of the liquid in the batter.

Question 5

The consistency of a batter (whether a pour or drop batter)is dependent on

Accepted Answer

A)  the proportion of liquid to dry ingredients in the mixture. 
B)  whether milk or water is used as a liquid. 
C)  the initial temperature of the ingredients in the mixture. 
D)  the type of fat or oil that is used. 
E)  the amount of egg in the batter. 
A)  the proportion of liquid to dry ingredients in the mixture. 
B)  whether milk or water is used as a liquid. 
C)  the initial temperature of the ingredients in the mixture. 
D)  the type of fat or oil that is used. 
E)  the amount of egg in the batter.

Which statement about biscuits is true?

When baking muffins, once the batter and all its ingredients are mixed and ready for the muffin pan,

The two types of quick bread flour mixtures are categorized as

Overkneading results in a quick bread that is dense and heavy because of the

The consistency of a batter (whether a pour or drop batter)is dependent on

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Exam 19: Quick Breads

Which statement about biscuits is true?

When baking muffins, once the batter and all its ingredients are mixed and ready for the muffin pan,

The two types of quick bread flour mixtures are categorized as

Overkneading results in a quick bread that is dense and heavy because of the

The consistency of a batter (whether a pour or drop batter)is dependent on

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters