Exam 31: Quick Breads

Which of the following products are made using the biscuit method?

What is TRUE of all quick breads?

When using the biscuit method for making quick breads, what should the fat be?

What helps ensure uniform muffins?

What causes quick breads to be dense?

Double acting baking powder requires the addition of an acid to initiate the release of gas.

Why is it important to position biscuit dough on the baking sheet with the sides touching?

What is the problem if the tops of muffins are cracked and uneven?

What prevents muffins from having a flat top and small peak after baking?

What is the term for the holes that form inside baked goods when they are overmixed?

When using the creaming method for making quick breads, what should the fat be?

For best results, use either baking soda or baking powder to leaven quick breads but not a combination of the two.

In the creaming method, the softened butter is beat with the flour until light and fluffy.

Too much baking soda will cause baked goods to have a soapy or bitter taste.

The dough for biscuits and scones should be kneaded until it is springy and elastic.

Biscuits differ from muffins because the dough is kneaded briefly before forming and baking.

Baking soda will react with acidic ingredients, such as sour cream or buttermilk, producing carbon dioxide.

Baked goods made with single-acting baking powder or baking soda should be baked immediately.

Which of the following statements is NOT true about quick breads?

Bread flour is the best choice for making quick breads.