Question 1

Muffin batter may be mixed in advance and refrigerated, as long as the batter is mixed well again before baking.

Accepted Answer

A) True 
 B)False

Question 2

Which of the following mixing methods for quick breads is paired correctly with one of its characteristics?

Accepted Answer

A)  Biscuit method: similar to the method for making pie pastry 
B)  Muffin method: involves "cutting in" the fat 
C)  Creaming method: uses melted fat or oil 
D)  All of the above 
A)  Biscuit method: similar to the method for making pie pastry 
B)  Muffin method: involves "cutting in" the fat 
C)  Creaming method: uses melted fat or oil 
D)  All of the above

Question 3

Biscuit dough should be kneaded long enough to produce _____, but not so long as to produce _____.

Accepted Answer

A)  flakiness; toughness 
B)  toughness; flakiness 
C)  tunneling; tenderness 
D)  both a and c 
A)  flakiness; toughness 
B)  toughness; flakiness 
C)  tunneling; tenderness 
D)  both a and c

Question 4

Tunneling in quick bread products _____.

Accepted Answer

A)  results from undermixing 
B)  refers to elongated holes inside the product 
C)  can be avoided by decreasing the proportion of fat and sugar in the formula 
D)  all of the above 
A)  results from undermixing 
B)  refers to elongated holes inside the product 
C)  can be avoided by decreasing the proportion of fat and sugar in the formula 
D)  all of the above

Question 5

Drop batters differ from pour batters because drop batters _____.

Accepted Answer

A)  are thicker 
B)  contain completely different ingredients 
C)  produce superior products 
D)  all of the above 
A)  are thicker 
B)  contain completely different ingredients 
C)  produce superior products 
D)  all of the above

Question 6

What are the steps in the muffin method?

Accepted Answer

Combine dry ingredients. Combi

Question 7

Which of the following products is produced from a soft dough?

Accepted Answer

A)  Muffins 
B)  Biscuits 
C)  Scones 
D)  Both b and c 
A)  Muffins 
B)  Biscuits 
C)  Scones 
D)  Both b and c

Question 8

Muffins and biscuits must not be mixed for a long time or they will be tough.

Accepted Answer

A) True 
 B)False

Muffin batter may be mixed in advance and refrigerated, as long as the batter is mixed well again before baking.

Which of the following mixing methods for quick breads is paired correctly with one of its characteristics?

Biscuit dough should be kneaded long enough to produce _, but not so long as to produce _.

Tunneling in quick bread products _____.

Drop batters differ from pour batters because drop batters _____.

What are the steps in the muffin method?

Which of the following products is produced from a soft dough?

Muffins and biscuits must not be mixed for a long time or they will be tough.

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

Exam 10: Quick Breads

Muffin batter may be mixed in advance and refrigerated, as long as the batter is mixed well again before baking.

Which of the following mixing methods for quick breads is paired correctly with one of its characteristics?

Biscuit dough should be kneaded long enough to produce _____, but not so long as to produce _____.

Tunneling in quick bread products _____.

Drop batters differ from pour batters because drop batters _____.

What are the steps in the muffin method?

Which of the following products is produced from a soft dough?

Muffins and biscuits must not be mixed for a long time or they will be tough.

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

Biscuit dough should be kneaded long enough to produce _, but not so long as to produce _.