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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
drop bread
B
quick breads
C
yeast bread
D
fruited breads
2) How are blueberries folded into muffin batter?
A
by using tongs to gently tumble together the ingredients
B
by using a sieve to mix the ingredients
C
by using a rubber spatula to gently blend the mixture with an up and over method
D
by using a spoon to rapidly mix the ingredients with a circular motion
3) Which is considered a solid ingredients?
A
vegetable oil
B
mlk
C
shortening
D
vanilla extract
4) Which step of the mixing process do both the biscuit and muffin methods have in common?
A
knead dough
B
thoroughly mix for several minutes
C
cut in shortening
D
add liquid all at once
5) How should shortening be measured?
A
by subtracting the weight of the container before measuring
B
by packing into the measuring cup and then leveling
C
by spooning into the measuring cup
D
by sifting before measuring
6) Which is the best way to test muffins for doneness?
A
touch the top of them with a finger
B
taste a muffin
C
insert a toothpick or a skewer in them
D
open the oven and look at them
7) Deborah is preparing to pour the liquid in the dry ingredients for a quick bread. She first needs to:
A
preheat an oven
B
prepare a hot water bath
C
make a well in the dry ingredient mixture
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
bread knife
B
a pair of kitchen shears
C
chef's knife
D
pastry blender
9) How do all purpose flour and self rising flour differ?
A
all purpose flour makes a cake rise, but self rising does not help a cake rise
B
all purpose does not remain fresh as long as self rising flour
C
all purpose flour is made from wheat, and self rising flour is made from rice
D
all purpose flour is plain and self rising has added leavening and salt
10) Mixing methods for quick breads are different. Some quick breads:
A
lack levening agents
B
lack liquid ingredients
C
require two bowls, one for dry ingredients and one for liquid ingredients
D
have two rising times
11) When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?
A
wooden spoon or spatula
B
rubber scraper or spoon
C
pastry blender or two forks
D
blender or mixer
12) How do the quality of biscuits and muffins compare in texture?
A
biscuits are flaky; muffin are tender
B
biscuits have tunnels; muffins are flaky
C
biscuits are thick; muffins have crowned tops
D
biscuits and muffins should crumble when eaten
13) How are mixing methods alike for quick breads?
A
all quick breads must have the flour sifted
B
all quick breads require two bowls when mixing ingredients
C
all quick breads are made using an electric mixer
D
all quick breads have a liquid and dry ingredients
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
stirring as hard as she can
C
picking out the lumpy ingrenients and throwing them away
D
sifting the dry ingredients
15) Which ingredient causes a quick bread to rise?
A
eggs
B
liquids
C
fats
D
leavening agent
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
make a well and add liquid all at once
B
knead the dough
C
stir gently with a spoon
D
cutin the shortening
17) How is a griddle preheated?
A
by placing in the dishwasher and removing promptly
B
by placing in the oven at 350 F until a desired temperature is reached
C
by using low heat and a small amount of liquid
D
by setting at a desired temperature and waiting 10 minutes before adding food
*select an answer for all questions
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