Question 1

When you are cutting biscuits with a round hand cutter, you should press the cutter straight down, not twist it.

Accepted Answer

A) True 
 B)False  True

Question 2

Muffins that contain a high percentage of sugar are likely to be tenderer than those with less sugar.

Accepted Answer

A) True 
 B)False  True

Question 3

To produce a flaky biscuit, knead the dough lightly.

Accepted Answer

A) True 
 B)False  True

Question 4

The advantage of the muffin method is that _____. The disadvantage of this method is that _____.

Accepted Answer

A)  it is fast and easy; overmixing can produce toughness 
B)  it is cheaper to produce; it takes longer to prepare than the biscuit or creaming method 
C)  it is easier to learn; it requires more expensive equipment 
D)  it is used for all quick breads; it completely eliminates tunneling 
E)  none of the above 
A)  it is fast and easy; overmixing can produce toughness 
B)  it is cheaper to produce; it takes longer to prepare than the biscuit or creaming method 
C)  it is easier to learn; it requires more expensive equipment 
D)  it is used for all quick breads; it completely eliminates tunneling 
E)  none of the above

Question 5

You will find that your muffins with rise more freely and take a better shape if you _____ your muffin tins.

Accepted Answer

A)  preheat 
B)  do not grease and flour 
C)  do not use paper liners in 
D)  avoid using commercial pan grease preparations in 
A)  preheat 
B)  do not grease and flour 
C)  do not use paper liners in 
D)  avoid using commercial pan grease preparations in

Question 6

Which of the following pairs of quick bread products use the same mixing method?

Accepted Answer

A)  Biscuits and scones 
B)  Muffins and scones 
C)  Gingerbread and soda bread 
D)  None of the above 
A)  Biscuits and scones 
B)  Muffins and scones 
C)  Gingerbread and soda bread 
D)  None of the above

Question 7

A major disadvantage of the muffin method is _____.

Accepted Answer

A)  the expense of the equipment involved 
B)  that it requires more time than the other methods 
C)  toughness caused by overmixing 
D)  the great deal of skill and experience it requires 
A)  the expense of the equipment involved 
B)  that it requires more time than the other methods 
C)  toughness caused by overmixing 
D)  the great deal of skill and experience it requires

Question 8

When portioning batter into muffin tins, it is best to _____.

Accepted Answer

A)  stir the mix between each portion to make sure it is thoroughly combined 
B)  scoop the batter for each portion from the middle of the mixing bowl 
C)  dip the portioning scoop in warm water between portions 
D)  all of the above 
E)  none of the above 
A)  stir the mix between each portion to make sure it is thoroughly combined 
B)  scoop the batter for each portion from the middle of the mixing bowl 
C)  dip the portioning scoop in warm water between portions 
D)  all of the above 
E)  none of the above

Question 9

Quick breads are quick because they _____.

Accepted Answer

A)  can be mixed in only a few minutes 
B)  require no fermentation time 
C)  can be produced from prepared mixes 
D)  all of the above 
A)  can be mixed in only a few minutes 
B)  require no fermentation time 
C)  can be produced from prepared mixes 
D)  all of the above

Question 10

Which of the following quick bread preparation methods often involves kneading?

Accepted Answer

A)  Biscuit 
B)  Muffin 
C)  Creaming 
D)  None of the above 
A)  Biscuit 
B)  Muffin 
C)  Creaming 
D)  None of the above

Question 11

Which of the following is an advantage that quick breads have over yeast breads?

Accepted Answer

A)  Quick breads can be produced in a much shorter time because no fermentation is necessary. 
B)  Quick breads are easier to produce because so little mixing is required. 
C)  There is an almost unlimited variety of quick breads that can be produced. 
D)  All of the above. 
A)  Quick breads can be produced in a much shorter time because no fermentation is necessary. 
B)  Quick breads are easier to produce because so little mixing is required. 
C)  There is an almost unlimited variety of quick breads that can be produced. 
D)  All of the above.

Question 12

Before they are filled, muffin tins and loaf pans should be _____.

Accepted Answer

A)  greased with shortening and dusted with flour 
B)  greased with a commercial pan grease preparation 
C)  either a or b 
D)  neither a nor b 
A)  greased with shortening and dusted with flour 
B)  greased with a commercial pan grease preparation 
C)  either a or b 
D)  neither a nor b

Question 13

As you are reading the section of your textbook that describes quick breads made from soft doughs, you are most likely to encounter the words _____.

Accepted Answer

A)  liquid and poured 
B)  lumps and dropped 
C)  rolled and cut 
D)  all of the above 
A)  liquid and poured 
B)  lumps and dropped 
C)  rolled and cut 
D)  all of the above

Question 14

Gluten development in quick breads _____.

Accepted Answer

A)  should be minimized in order to avoid toughness 
B)  helps to strengthen flavors that might otherwise go unnoticed 
C)  takes place as a result of the action of chemical leavening agents 
D)  is necessary to avoid a variety of problems, including tunneling and toughness 
E)  all of the above 
A)  should be minimized in order to avoid toughness 
B)  helps to strengthen flavors that might otherwise go unnoticed 
C)  takes place as a result of the action of chemical leavening agents 
D)  is necessary to avoid a variety of problems, including tunneling and toughness 
E)  all of the above

Question 15

Briefly, what are the steps in the biscuit method?

Accepted Answer

Combine dry ingredients. Cut i

Question 16

What are the steps in the creaming method for muffins?

Accepted Answer

Cream together the fat, sugar, salt, spi

Question 17

If a muffin batter is overmixed, the muffins may _____.

Accepted Answer

A)  have irregular shapes 
B)  be tough 
C)  exhibit tunneling 
D)  all of the above 
A)  have irregular shapes 
B)  be tough 
C)  exhibit tunneling 
D)  all of the above

Question 18

Which of the following statements about making biscuits is not correct?

Accepted Answer

A)  When using a round hand cutter, cut straight down. Do not twist it as you cut. 
B)  If you want biscuits with brown tops, brush the tops with milk or egg wash before baking. 
C)  If you want your biscuits to be soft and without crusty sides, place them on the pan so they touch each other. 
D)  If you want to cut down on scraps, use a round hand cutter rather than a roller cutter or pastry cutter knife. 
A)  When using a round hand cutter, cut straight down. Do not twist it as you cut. 
B)  If you want biscuits with brown tops, brush the tops with milk or egg wash before baking. 
C)  If you want your biscuits to be soft and without crusty sides, place them on the pan so they touch each other. 
D)  If you want to cut down on scraps, use a round hand cutter rather than a roller cutter or pastry cutter knife.

Question 19

Which of the following sentences would you find in the instructions for both a formula requiring the biscuit method and a formula requiring the muffin method?

Accepted Answer

A)  Cut in the shortening. 
B)  Add the melted fat or oil. 
C)  Do not overmix. 
D)  Continue until the mixture resembles a coarse cornmeal. 
A)  Cut in the shortening. 
B)  Add the melted fat or oil. 
C)  Do not overmix. 
D)  Continue until the mixture resembles a coarse cornmeal.

Question 20

Biscuit dough will rise to about four times its original height when baked.

Accepted Answer

A) True 
 B)False

Exam 10: Quick Breads

When you are cutting biscuits with a round hand cutter, you should press the cutter straight down, not twist it.

Muffins that contain a high percentage of sugar are likely to be tenderer than those with less sugar.

To produce a flaky biscuit, knead the dough lightly.

The advantage of the muffin method is that _____. The disadvantage of this method is that _____.

You will find that your muffins with rise more freely and take a better shape if you _____ your muffin tins.

Which of the following pairs of quick bread products use the same mixing method?

A major disadvantage of the muffin method is _____.

When portioning batter into muffin tins, it is best to _____.

Quick breads are quick because they _____.

Which of the following quick bread preparation methods often involves kneading?

Which of the following is an advantage that quick breads have over yeast breads?

Before they are filled, muffin tins and loaf pans should be _____.

As you are reading the section of your textbook that describes quick breads made from soft doughs, you are most likely to encounter the words _____.

Gluten development in quick breads _____.

Briefly, what are the steps in the biscuit method?

What are the steps in the creaming method for muffins?

If a muffin batter is overmixed, the muffins may _____.

Which of the following statements about making biscuits is not correct?

Which of the following sentences would you find in the instructions for both a formula requiring the biscuit method and a formula requiring the muffin method?

Biscuit dough will rise to about four times its original height when baked.

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

Filters

The advantage of the muffin method is that _. The disadvantage of this method is that _.