Exam 6: Quick Breads

In the_________ method, solid chilled fats are used to create flaky dough.

Which of the following is NOT a step in the procedure for preparing quick breads with the biscuit method?

Elongated holes in muffins or quick breads, called __________, is caused by ____________ the batter before baking

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

List the 10 production stages for yeast breads. Which of these production stages would also apply to quick-bread production? Explain your answer.

Describe the straight dough mixing method, and give two examples of products made with this procedure.

Explain the differences among active dry yeast, instant dry yeast and compressed yeast. Describe the correct procedures for working with these yeasts.

In Great Britain, a biscuit is what Americans refer to as a cookie or cracker.

Baking powder is a blend of_______ _______ and one or more acids.

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

__________requires an acid to initiate the chemical reaction that leavens quick breads.

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

A soft, cakelike texture is produced when quick breads are mixed with liquid fats, the_______method.

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

Explain the differences between a sponge and a sourdough starter. How is each of these items used?

Using a(n)______ ______ ensures uniform-size muffins.

Muffin batter should be mixed briefly; the batter will be lumpy.

Baking soda has been used to leaven bread for nearly 150 years.