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Bread Test #1
Test Description: Quick and Yeast Breads Test
Instructions: Answer all questions to get your test result.
1) What are some differences between quick breads and yeast breads?
A
All answers
B
Yeast breads cook longer
C
Yeast breads use yeast to rise instead of baking soda and baking powder
D
Yeast breads take longer to make
2) What is gluten?
A
Protein
B
Leavening agent
C
Chewing gum
D
Flour
3) What does gluten do for leavening gasses?
A
It does nothing for them, so the bread can rise
B
It provides strength to hold the gasses in, so the bread can rise
C
It deflates them, so the bread can rise
D
It makes them rise
4) Cinnamon rolls are what type of bread:
A
Quick bread
B
Yeast bread
5) Pretzels are what type of bread:
A
Quick bread
B
Yeast bread
6) Biscuits are what type of bread:
A
Quick bread
B
Yeast bread
7) Muffins are what type of bread:
A
Quick bread
B
Yeast bread
8) What is the purpose of fat in breads?
A
Adds color and structure
B
Regulates the action of the salt
C
Makes them tender
D
Makes them rise
9) What is the purpose of egg in breads?
A
Adds color and incorporates air
B
Makes them tender
C
Adds texture
D
Regulates the action of the salt
10) What is the purpose of flour in breads?
A
Adds structure
B
Makes them rise
C
Adds color
D
Regulates the action of the salt
11) What nutrients do you get from the grains in our breads?
A
You don’t get any nutrients
B
Complex carbohydrates and fiber
C
Vitamin A and fiber
D
Protein and Iron
12) What nutrient do you get from the leavening agents in our breads?
A
Complex carbohydrates
B
Iron
C
You don’t get any nutrients
D
Protein
13) What is the leavening agent in quick breads?
A
both baking soda and baking powder
B
Baking soda
C
Baking powder
D
Yeast
14) What is the difference between baking soda and baking powder?
A
They both have acids in them
B
Baking powder already has an acid in it
C
Baking soda has an acid in it
D
Neither one has an acid in them
15) What leavening agent needs to have an acid ingredient in order to work?
A
Flour
B
Yeast
C
Baking powder
D
Baking soda
16) What are two ingredient examples of an acid?
A
Baking soda and baking powder
B
Lemon juice and buttermilk
C
Baking soda and lemon juice
D
Baking soda and vinegar
17) What is the difference between the structures of the pour batter versus the drop batter?
A
Pour batter is runnier than drop batter
B
None of the answers given
C
Pour batter and drop batter are the same thickness
D
Pour batter is thicker than drop batter
18) What is the flour to liquid ratios for dough?
A
1 part flour to 1 part liquid
B
2 parts flour to 2 parts liquid
C
2 parts flour to 1 part liquid
D
3 parts flour to 1 part liquid
19) What is the flour to liquid ratios for Drop batter?
A
1 part flour to 1 part liquid
B
2 parts flour to 2 parts liquid
C
3 parts flour to 1 part liquid
D
2 parts flour to 1 part liquid
20) What is the flour to liquid ratios for Pour batter?
A
3 parts flour to 1 part liquid
B
2 parts flour to 2 parts liquid
C
2 parts flour to 1 part liquid
D
1 part flour to 1 part liquid
*select an answer for all questions
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