Bread Test #1 Question Preview (ID: 21616)
Quick And Yeast Breads Test.
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What is the flour to liquid ratios for Drop batter?
a) 1 part flour to 1 part liquid
b) 2 parts flour to 1 part liquid
c) 3 parts flour to 1 part liquid
d) 2 parts flour to 2 parts liquid
What is the flour to liquid ratios for dough?
a) 1 part flour to 1 part liquid
b) 2 parts flour to 1 part liquid
c) 3 parts flour to 1 part liquid
d) 2 parts flour to 2 parts liquid
What is the difference between the structures of the pour batter versus the drop batter?
a) Pour batter is runnier than drop batter
b) Pour batter is thicker than drop batter
c) Pour batter and drop batter are the same thickness
d) None of the answers given
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
What leavening agent needs to have an acid ingredient in order to work?
a) Baking soda
b) Flour
c) Yeast
d) Baking powder
What is the leavening agent in quick breads?
a) Baking soda
b) Baking powder
c) both baking soda and baking powder
d) Yeast
What is the difference between baking soda and baking powder?
a) Baking soda has an acid in it
b) Baking powder already has an acid in it
c) They both have acids in them
d) Neither one has an acid in them
What nutrient do you get from the leavening agents in our breads?
a) Complex carbohydrates
b) Protein
c) Iron
d) You don’t get any nutrients
What nutrients do you get from the grains in our breads?
a) Complex carbohydrates and fiber
b) Protein and Iron
c) Vitamin A and fiber
d) You don’t get any nutrients
What is the purpose of flour in breads?
a) Adds structure
b) Adds color
c) Regulates the action of the salt
d) Makes them rise
What is the purpose of egg in breads?
a) Adds color and incorporates air
b) Adds texture
c) Regulates the action of the salt
d) Makes them tender
What is the purpose of fat in breads?
a) Makes them rise
b) Adds color and structure
c) Regulates the action of the salt
d) Makes them tender
Muffins are what type of bread:
a) Quick bread
b) Yeast bread
c)
d)
Cinnamon rolls are what type of bread:
a) Quick bread
b) Yeast bread
c)
d)
Pretzels are what type of bread:
a) Quick bread
b) Yeast bread
c)
d)
Biscuits are what type of bread:
a) Quick bread
b) Yeast bread
c)
d)
What is gluten?
a) Leavening agent
b) Protein
c) Chewing gum
d) Flour
What does gluten do for leavening gasses?
a) It makes them rise
b) It does nothing for them, so the bread can rise
c) It deflates them, so the bread can rise
d) It provides strength to hold the gasses in, so the bread can rise
What are some differences between quick breads and yeast breads?
a) Yeast breads take longer to make
b) Yeast breads cook longer
c) Yeast breads use yeast to rise instead of baking soda and baking powder
d) All answers
What is the flour to liquid ratios for Pour batter?
a) 1 part flour to 1 part liquid
b) 2 parts flour to 1 part liquid
c) 3 parts flour to 1 part liquid
d) 2 parts flour to 2 parts liquid
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