Question 1

Match between columns
                        Premises: chapatis
crackers
corn tortillas
flour tortillas
matzo

Accepted Answer

The Answer of the whole-wheat flat bread, made with ghee, is...

Question 2

Boston brown bread is sometimes cooked in a coffee can.

Accepted Answer

A) True 
 B)False

Question 3

Biscuit dough does not contain _______________.

Accepted Answer

A)  milk 
B)  flour 
C)  baking powder 
D)  brown sugar and butter 
E)  salt 
A)  milk 
B)  flour 
C)  baking powder 
D)  brown sugar and butter 
E)  salt

Question 4

Chapatis are not a common type of bread in which country?

Accepted Answer

A)  India 
B)  Pakistan 
C)  Iran 
D)  Australia 
A)  India 
B)  Pakistan 
C)  Iran 
D)  Australia

Question 5

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 6

Biscuits are quick breads that rely on oils for shortening to produce flakes versus crumbs.

Accepted Answer

A) True 
 B)False

Question 7

Crackers are baked bread products low in _______________.

Accepted Answer

A)  eggs and milk 
B)  sugar and fat 
C)  baking powder and salt 
D)  brown sugar and butter 
E)  water 
A)  eggs and milk 
B)  sugar and fat 
C)  baking powder and salt 
D)  brown sugar and butter 
E)  water

Question 8

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

Accepted Answer

See section 19-2. The major ty

Question 9

Doughs contain more _____ than drop batters do and are _____ briefly.

Accepted Answer

A)  sugar; whipped 
B)  flour; kneaded 
C)  eggs; stirred 
D)  salt; fried 
A)  sugar; whipped 
B)  flour; kneaded 
C)  eggs; stirred 
D)  salt; fried

Question 10

Scones contain ___________, which make(s) them richer than ordinary biscuits.

Accepted Answer

A)  eggs and milk 
B)  sugar and fat 
C)  baking powder and salt 
D)  brown sugar and butter 
E)  water 
A)  eggs and milk 
B)  sugar and fat 
C)  baking powder and salt 
D)  brown sugar and butter 
E)  water

Question 11

The important consideration when preparing quick breads is

Accepted Answer

A)  that they must be baked immediately after being mixed. 
B)  the consistency of the batter. 
C)  that they are leavened by air. 
D)  that they are made without a leavener. 
E)  that they are made without yeast. 
A)  that they must be baked immediately after being mixed. 
B)  the consistency of the batter. 
C)  that they are leavened by air. 
D)  that they are made without a leavener. 
E)  that they are made without yeast.

Question 12

Popovers are baked at two different temperatures to first promote leavening and then set the structure.

Accepted Answer

A) True 
 B)False

Question 13

The corn tortilla is not typically found in Central America.

Accepted Answer

A) True 
 B)False

Question 14

The term quick in quick bread refers to the fact that the bread is

Accepted Answer

A)  baked immediately after being mixed. 
B)  fast to prepare. 
C)  leavened by air. 
D)  made without a leavener. 
E)  made without yeast. 
A)  baked immediately after being mixed. 
B)  fast to prepare. 
C)  leavened by air. 
D)  made without a leavener. 
E)  made without yeast.

Question 15

Mexican cuisine is the original creator of the tortilla.

Accepted Answer

A) True 
 B)False

Question 16

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 17

Doughs serve as the basis for

Accepted Answer

A)  scones. 
B)  biscuits. 
C)  unleavened breads. 
D)  All of these are correct. 
A)  scones. 
B)  biscuits. 
C)  unleavened breads. 
D)  All of these are correct.

Question 18

The difference between waffles and pancakes is that waffles contain more _____ than a pancake batter.

Accepted Answer

A)  liquid 
B)  flour 
C)  fat 
D)  sugar 
A)  liquid 
B)  flour 
C)  fat 
D)  sugar

Question 19

Overcooking dumplings should be avoided because the protein in the eggs usually used to bind them together will toughen.

Accepted Answer

A) True 
 B)False

Question 20

Quick breads can be leavened with

Accepted Answer

A)  air. 
B)  steam. 
C)  baking soda or baking powder. 
D)  All of these are correct. 
A)  air. 
B)  steam. 
C)  baking soda or baking powder. 
D)  All of these are correct.

Exam 19: Quick Breads

Boston brown bread is sometimes cooked in a coffee can.

Biscuit dough does not contain _______________.

Chapatis are not a common type of bread in which country?

Scones

Biscuits are quick breads that rely on oils for shortening to produce flakes versus crumbs.

Crackers are baked bread products low in _______________.

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

Doughs contain more _____ than drop batters do and are _____ briefly.

Scones contain ___________, which make(s) them richer than ordinary biscuits.

The important consideration when preparing quick breads is

Popovers are baked at two different temperatures to first promote leavening and then set the structure.

The corn tortilla is not typically found in Central America.

The term quick in quick bread refers to the fact that the bread is

Mexican cuisine is the original creator of the tortilla.

The two types of quick bread flour mixtures are categorized as

Doughs serve as the basis for

The difference between waffles and pancakes is that waffles contain more _____ than a pancake batter.

Overcooking dumplings should be avoided because the protein in the eggs usually used to bind them together will toughen.

Quick breads can be leavened with

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Doughs contain more _ than drop batters do and are _ briefly.