Question 1

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 2

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 3

Explain how over-mixing and under-mixing impact the texture of a muffin Be specific

Accepted Answer

The answer of Explain how over-mixing and under-mixing impact the...

Question 4

The "toothpick" test

Accepted Answer

A) helps determine if the quick bread is done. 
B) consists of inserting a plastic toothpick, straight up and down, into the center, and immediately withdrawing it. 
C) allows you to determine that the quick bread has finished baking if there is batter clinging to the toothpick. 
D) all of the above answers are correct 
A) helps determine if the quick bread is done. 
B) consists of inserting a plastic toothpick, straight up and down, into the center, and immediately withdrawing it. 
C) allows you to determine that the quick bread has finished baking if there is batter clinging to the toothpick. 
D) all of the above answers are correct

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

Why is lime added to corn when making cornmeal? Explain the process

Accepted Answer

The answer of Why is lime added to corn when...

Question 7

Corn bread is a combination of cornmeal and flour

Accepted Answer

A) True 
 B)False

Question 8

Definition choices:
-These are the staple breads of Mexico and Central America

Accepted Answer

A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo 
A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo

Question 9

Crepes 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

Question 10

Definition choices:
-The whole-wheat flat bread that is typical of Indian cuisine

Accepted Answer

A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo 
A) corn tortillas 
B) flour tortillas 
C) chapatis 
D) crisp flat breads 
E) matzo

Question 11

Popovers are made from one of the thinnest of all quick bread batters

Accepted Answer

A) True 
 B)False

Question 12

Reduced-fat tortillas may have

Accepted Answer

A) better dough-mixing properties than full-fat tortillas. 
B) increased shelf life. 
C) a tough dough and chewy texture. 
D) a and b are the correct answers 
E) b and c are the correct answers 
A) better dough-mixing properties than full-fat tortillas. 
B) increased shelf life. 
C) a tough dough and chewy texture. 
D) a and b are the correct answers 
E) b and c are the correct answers

Question 13

_____ are best served immediately after baking

Accepted Answer

A) Tea breads 
B) Coffee cakes 
C) Leavened breads 
D) Unleavened breads 
A) Tea breads 
B) Coffee cakes 
C) Leavened breads 
D) Unleavened breads

Question 14

Unleavened breads are the world's oldest breads and easy to prepare

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

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

Question 16

Boston brown bread is steamed, not baked

Accepted Answer

A) True 
 B)False

Question 17

Scones

Accepted Answer

A) are the same as biscuits except that they are cut into different shapes. 
B) contain eggs and milk or cream and are richer than ordinary biscuits. 
C) contain fat, which is melted before being added to the other ingredients. 
D) are kneaded so that a lot of gluten development is created. 
A) are the same as biscuits except that they are cut into different shapes. 
B) contain eggs and milk or cream and are richer than ordinary biscuits. 
C) contain fat, which is melted before being added to the other ingredients. 
D) are kneaded so that a lot of gluten development is created.

Question 18

A small, savory boiled drop batter product is called a

Accepted Answer

A) hushpuppy. 
B) blintz. 
C) crepe. 
D) dumpling. 
E) biscuit. 
A) hushpuppy. 
B) blintz. 
C) crepe. 
D) dumpling. 
E) biscuit.

Question 19

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 20

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

Exam 19: Quick Breads

The two types of quick bread flour mixtures are categorized as

The dry texture of a quick bread can be due to

Explain how over-mixing and under-mixing impact the texture of a muffin Be specific

The "toothpick" test

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

Why is lime added to corn when making cornmeal? Explain the process

Corn bread is a combination of cornmeal and flour

Definition choices: -These are the staple breads of Mexico and Central America

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

Definition choices: -The whole-wheat flat bread that is typical of Indian cuisine

Popovers are made from one of the thinnest of all quick bread batters

Reduced-fat tortillas may have

_____ are best served immediately after baking

Unleavened breads are the world's oldest breads and easy to prepare

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

Boston brown bread is steamed, not baked

Scones

A small, savory boiled drop batter product is called a

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

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

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