Question 1

Make a list of potential quick bread problems and their causes

Accepted Answer

Sure, here is a list of potential quick

Question 2

Regarding biscuits,

Accepted Answer

A) the 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) they 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 interior, whereas baking powder contributes to a more creamy color. 
A) the 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) they 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 interior, whereas baking powder contributes to a more creamy color.

Question 3

Which of the following are examples of steam-leavened quick breads?

Accepted Answer

A) pancakes and crepes 
B) muffins and tea breads 
C) scones and biscuits 
D) tortillas and matzos 
E) all of the above answers are correct 
A) pancakes and crepes 
B) muffins and tea breads 
C) scones and biscuits 
D) tortillas and matzos 
E) all of the above answers are correct

Question 4

True unleavened breads contain no chemical or biological leavening agents

Accepted Answer

A) True 
 B)False

Question 5

Quick breads are typically leavened

Accepted Answer

A) before baking with a biological leavening agent. 
B) before baking with steam or air. 
C) during baking with carbon dioxide. 
D) all of the above answers are correct because it varies depending on the type of quick bread 
A) before baking with a biological leavening agent. 
B) before baking with steam or air. 
C) during baking with carbon dioxide. 
D) all of the above answers are correct because it varies depending on the type of quick bread

Question 6

Describe ways to alter the nutritional profile of quick breads, while still maintaining or adding desirable characteristics, to suit special needs

Accepted Answer

The answer of Describe ways to alter the nutritional profile...

Question 7

The two most important considerations in preparing quick breads are

Accepted Answer

A) accuracy in measuring and consistency of the batter. 
B) accuracy in measuring and amount of mixing. 
C) consistency of the batter and cooking temperature. 
D) cooking temperature and cooking time. 
A) accuracy in measuring and consistency of the batter. 
B) accuracy in measuring and amount of mixing. 
C) consistency of the batter and cooking temperature. 
D) cooking temperature and cooking time.

Question 8

When kneading quick bread dough, knead approximately

Accepted Answer

A) 10 strokes. 
B) 20 strokes. 
C) 30 strokes. 
D) 40 strokes. 
A) 10 strokes. 
B) 20 strokes. 
C) 30 strokes. 
D) 40 strokes.

Question 9

What are the two categories of quick breads? List the categories, and explain the textural differences and how you change either ingredients or procedures to produce the desired texture

Accepted Answer

The answer of What are the two categories of quick...

Make a list of potential quick bread problems and their causes

Regarding biscuits,

Which of the following are examples of steam-leavened quick breads?

True unleavened breads contain no chemical or biological leavening agents

Quick breads are typically leavened

Describe ways to alter the nutritional profile of quick breads, while still maintaining or adding desirable characteristics, to suit special needs

The two most important considerations in preparing quick breads are

When kneading quick bread dough, knead approximately

What are the two categories of quick breads? List the categories, and explain the textural differences and how you change either ingredients or procedures to produce the desired texture

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Exam 19: Quick Breads

Make a list of potential quick bread problems and their causes

Regarding biscuits,

Which of the following are examples of steam-leavened quick breads?

True unleavened breads contain no chemical or biological leavening agents

Quick breads are typically leavened

Describe ways to alter the nutritional profile of quick breads, while still maintaining or adding desirable characteristics, to suit special needs

The two most important considerations in preparing quick breads are

When kneading quick bread dough, knead approximately

What are the two categories of quick breads? List the categories, and explain the textural differences and how you change either ingredients or procedures to produce the desired texture

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters