Question 1

The muffin mixing method would be least likely used to produce __________.

Accepted Answer

A)  biscuits 
B)  coffee cakes 
C)  quick loaf bread 
D)  pancakes and waffles 
A)  biscuits 
B)  coffee cakes 
C)  quick loaf bread 
D)  pancakes and waffles

Question 2

Which of the following is true about biscuits?

Accepted Answer

A)  Under-kneading toughens biscuits. 
B)  Biscuits will approximately double in height during baking. 
C)  Biscuits made from reworked scraps tend to be extremely tender. 
D)  If you do not wish your biscuits to have a brown top, brush them with egg wash or milk before baking. 
A)  Under-kneading toughens biscuits. 
B)  Biscuits will approximately double in height during baking. 
C)  Biscuits made from reworked scraps tend to be extremely tender. 
D)  If you do not wish your biscuits to have a brown top, brush them with egg wash or milk before baking.

Question 3

Which of the following pieces of advice for producing biscuits is correct?

Accepted Answer

A)  Be sure to give your round hand cutter a vigorous twist as you cut your biscuits. 
B)  The flakiest biscuits can be produced by using less shortening and cutting it in more. 
C)  If you would like to produce a crustier, but slightly smaller biscuit, knead the dough a little longer than usual. 
D)  Softer biscuits will result if you place them so they touch each other on the baking sheet; crisp-crusted biscuits will result if you place them at least ½ inch apart. 
A)  Be sure to give your round hand cutter a vigorous twist as you cut your biscuits. 
B)  The flakiest biscuits can be produced by using less shortening and cutting it in more. 
C)  If you would like to produce a crustier, but slightly smaller biscuit, knead the dough a little longer than usual. 
D)  Softer biscuits will result if you place them so they touch each other on the baking sheet; crisp-crusted biscuits will result if you place them at least ½ inch apart.

Question 4

Muffins, biscuits, and popovers must not be overmixed, or they will be tough.

Accepted Answer

A) True 
 B)False

Question 5

Most quick bread batters are mixed by the __________ method.

Accepted Answer

A)  muffin 
B)  biscuit 
C)  creaming 
D)  cake-mixing 
A)  muffin 
B)  biscuit 
C)  creaming 
D)  cake-mixing

Question 6

Quick breads are __________.

Accepted Answer

A)  less work to produce than yeast breads 
B)  leavened by chemical leaveners and steam, not yeast 
C)  easy to make because they can be mixed quickly and require no fermentation 
D)  all of these 
A)  less work to produce than yeast breads 
B)  leavened by chemical leaveners and steam, not yeast 
C)  easy to make because they can be mixed quickly and require no fermentation 
D)  all of these

Question 7

To produce a flaky biscuit, the dough must be kneaded slightly.

Accepted Answer

A) True 
 B)False

Question 8

__________ are quick breads.

Accepted Answer

A)  Coffee cakes 
B)  Biscuits and muffins 
C)  Corn breads and popovers 
D)  all of these 
A)  Coffee cakes 
B)  Biscuits and muffins 
C)  Corn breads and popovers 
D)  all of these

Question 9

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of nonfat milk solids needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of nonfat milk solids in the original recipe is 3 oz. _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 10

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of eggs needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 100 g. _________________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Exam 32: Cakes and Icings

The muffin mixing method would be least likely used to produce __________.

Which of the following is true about biscuits?

Which of the following pieces of advice for producing biscuits is correct?

Muffins, biscuits, and popovers must not be overmixed, or they will be tough.

Most quick bread batters are mixed by the __________ method.

Quick breads are __________.

To produce a flaky biscuit, the dough must be kneaded slightly.

__________ are quick breads.

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