Question 1

Tea breads are baked at what temperature?

Accepted Answer

A)  450°F 
B)  250°F 
C)  350°F 
D)  550°F 
A)  450°F 
B)  250°F 
C)  350°F 
D)  550°F

Question 2

Batters are mixed only until

Accepted Answer

A)  the dry ingredients are moistened. 
B)  the eggs are no longer visible. 
C)  the butter is melted. 
D)  all of the above occurs. 
A)  the dry ingredients are moistened. 
B)  the eggs are no longer visible. 
C)  the butter is melted. 
D)  all of the above occurs.

Question 3

A pale quick bread can be caused by excessive mixing and cooking in an oven that is too cool.

Accepted Answer

A) True 
 B)False

Question 4

How can you obtain the characteristic brown, crunchy crust and slightly gritty textured corn bread crumb?

Accepted Answer

A)  Use yellow cornmeal instead of white cornmeal in the corn bread batter. 
B)  Refrigerate the corn bread batter for 15 minutes prior to placing in oven. 
C)  Grease and heat the pan before filling it with the corn bread batter. 
D)  All of these are correct. 
A)  Use yellow cornmeal instead of white cornmeal in the corn bread batter. 
B)  Refrigerate the corn bread batter for 15 minutes prior to placing in oven. 
C)  Grease and heat the pan before filling it with the corn bread batter. 
D)  All of these are correct.

Question 5

Which of the following statements about popovers is incorrect?

Accepted Answer

A)  They are made from one of the thinnest of all quick bread batters consisting of a one to one ratio of liquid to flour. 
B)  Too much fat weakens popover structure. 
C)  Popovers rely on protein coagulation and starch gelatinization for structure. 
D)  Opening the oven or removing the popovers too soon can cause them to collapse. 
E)  Cutting a small slit in the top of the popover before baking prevents a soggy popover.
F) All of these are correct. 
A)  They are made from one of the thinnest of all quick bread batters consisting of a one to one ratio of liquid to flour. 
B)  Too much fat weakens popover structure. 
C)  Popovers rely on protein coagulation and starch gelatinization for structure. 
D)  Opening the oven or removing the popovers too soon can cause them to collapse. 
E)  Cutting a small slit in the top of the popover before baking prevents a soggy popover.
F) All of these are correct.

Question 6

Which statement about biscuits is true?

Accepted Answer

A)  Biscuit 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)  Biscuits should be placed on a greased cookie sheet and baked at 350°F for about 30 minutes. 
D)  When buttermilk is used, it promotes a white biscuit interior, whereas baking powder contributes to a more creamy color. 
A)  Biscuit 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)  Biscuits should be placed on a greased cookie sheet and baked at 350°F for about 30 minutes. 
D)  When buttermilk is used, it promotes a white biscuit interior, whereas baking powder contributes to a more creamy color.

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

Holes are pricked into cracker dough to prevent air pockets from forming and bursting during baking.

Accepted Answer

A) True 
 B)False

Tea breads are baked at what temperature?

Batters are mixed only until

A pale quick bread can be caused by excessive mixing and cooking in an oven that is too cool.

How can you obtain the characteristic brown, crunchy crust and slightly gritty textured corn bread crumb?

Which of the following statements about popovers is incorrect?

Which statement about biscuits is true?

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

Holes are pricked into cracker dough to prevent air pockets from forming and bursting during baking.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

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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

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Exam 19: Quick Breads

Tea breads are baked at what temperature?

Batters are mixed only until

A pale quick bread can be caused by excessive mixing and cooking in an oven that is too cool.

How can you obtain the characteristic brown, crunchy crust and slightly gritty textured corn bread crumb?

Which of the following statements about popovers is incorrect?

Which statement about biscuits is true?

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

Holes are pricked into cracker dough to prevent air pockets from forming and bursting during baking.

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