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Obj. 4.01
Test Description: Quick breads
Instructions: Answer all questions to get your test result.
1) Biscuits, muffins, and pancakes are classified as:
A
fruited breads
B
yeast bread
C
quick breads
D
drop bread
2) How are blueberries folded into muffin batter?
A
by using a sieve to mix the ingredients
B
by using tongs to gently tumble together the ingredients
C
by using a spoon to rapidly mix the ingredients with a circular motion
D
by using a rubber spatula to gently blend the mixture with an up and over method
3) Which is considered a solid ingredients?
A
vanilla extract
B
vegetable oil
C
shortening
D
mlk
4) Which step of the mixing process do both the biscuit and muffin methods have in common?
A
cut in shortening
B
add liquid all at once
C
knead dough
D
thoroughly mix for several minutes
5) How should shortening be measured?
A
by sifting before measuring
B
by spooning into the measuring cup
C
by packing into the measuring cup and then leveling
D
by subtracting the weight of the container before measuring
6) Which is the best way to test muffins for doneness?
A
taste a muffin
B
insert a toothpick or a skewer in them
C
open the oven and look at them
D
touch the top of them with a finger
7) Deborah is preparing to pour the liquid in the dry ingredients for a quick bread. She first needs to:
A
make a well in the dry ingredient mixture
B
prepare a hot water bath
C
preheat an oven
D
grease a baking pan
8) Aaron is making southern style biscuits and needs to combine flour and shortening to make the dough. He needs to use a:
A
pastry blender
B
chef's knife
C
bread knife
D
a pair of kitchen shears
9) How do all purpose flour and self rising flour differ?
A
all purpose flour is plain and self rising has added leavening and salt
B
all purpose does not remain fresh as long as self rising flour
C
all purpose flour makes a cake rise, but self rising does not help a cake rise
D
all purpose flour is made from wheat, and self rising flour is made from rice
10) Mixing methods for quick breads are different. Some quick breads:
A
have two rising times
B
lack levening agents
C
lack liquid ingredients
D
require two bowls, one for dry ingredients and one for liquid ingredients
11) When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?
A
blender or mixer
B
pastry blender or two forks
C
rubber scraper or spoon
D
wooden spoon or spatula
12) How do the quality of biscuits and muffins compare in texture?
A
biscuits have tunnels; muffins are flaky
B
biscuits are thick; muffins have crowned tops
C
biscuits are flaky; muffin are tender
D
biscuits and muffins should crumble when eaten
13) How are mixing methods alike for quick breads?
A
all quick breads require two bowls when mixing ingredients
B
all quick breads have a liquid and dry ingredients
C
all quick breads must have the flour sifted
D
all quick breads are made using an electric mixer
14) Agnes is preparing the dry ingredients so that no lumps remain and all are properly mixed. She is:
A
adding liquid and removing the lumps
B
picking out the lumpy ingrenients and throwing them away
C
stirring as hard as she can
D
sifting the dry ingredients
15) Which ingredient causes a quick bread to rise?
A
leavening agent
B
liquids
C
fats
D
eggs
16) Brendon is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing method should he complete next?
A
cutin the shortening
B
stir gently with a spoon
C
make a well and add liquid all at once
D
knead the dough
17) How is a griddle preheated?
A
by using low heat and a small amount of liquid
B
by setting at a desired temperature and waiting 10 minutes before adding food
C
by placing in the oven at 350 F until a desired temperature is reached
D
by placing in the dishwasher and removing promptly
*select an answer for all questions
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