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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
Yeast breads cook longer
B
Yeast breads use yeast to rise instead of baking soda and baking powder
C
All answers
D
Yeast breads take longer to make
2) What is gluten?
A
Leavening agent
B
Chewing gum
C
Flour
D
Protein
3) What does gluten do for leavening gasses?
A
It provides strength to hold the gasses in, so the bread can rise
B
It deflates them, so the bread can rise
C
It does nothing for 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
Yeast bread
B
Quick bread
7) Muffins are what type of bread:
A
Yeast bread
B
Quick bread
8) What is the purpose of fat in breads?
A
Makes them tender
B
Makes them rise
C
Adds color and structure
D
Regulates the action of the salt
9) What is the purpose of egg in breads?
A
Adds texture
B
Makes them tender
C
Adds color and incorporates air
D
Regulates the action of the salt
10) What is the purpose of flour in breads?
A
Makes them rise
B
Adds structure
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
You don’t get any nutrients
C
Iron
D
Protein
13) What is the leavening agent in quick breads?
A
both baking soda and baking powder
B
Yeast
C
Baking soda
D
Baking powder
14) What is the difference between baking soda and baking powder?
A
They both have acids in them
B
Baking soda has an acid in it
C
Baking powder already 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
Baking soda
C
Baking powder
D
Yeast
16) What are two ingredient examples of an acid?
A
Baking soda and vinegar
B
Baking soda and baking powder
C
Lemon juice and buttermilk
D
Baking soda and lemon juice
17) What is the difference between the structures of the pour batter versus the drop batter?
A
Pour batter is thicker than drop batter
B
Pour batter and drop batter are the same thickness
C
Pour batter is runnier than drop batter
D
None of the answers given
18) What is the flour to liquid ratios for dough?
A
3 parts flour to 1 part liquid
B
1 part flour to 1 part liquid
C
2 parts flour to 2 parts liquid
D
2 parts flour to 1 part liquid
19) What is the flour to liquid ratios for Drop batter?
A
3 parts flour to 1 part liquid
B
1 part flour to 1 part liquid
C
2 parts flour to 1 part liquid
D
2 parts flour to 2 parts 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
1 part flour to 1 part liquid
D
2 parts flour to 1 part liquid
*select an answer for all questions
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