Obj. 4.01 Question Preview (ID: 59665)


Quick Breads. TEACHERS: click here for quick copy question ID numbers.

Biscuits, muffins, and pancakes are classified as:
a) quick breads
b) fruited breads
c) drop bread
d) yeast bread

How are blueberries folded into muffin batter?
a) by using a rubber spatula to gently blend the mixture with an up and over method
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 sieve to mix the ingredients

Which is considered a solid ingredients?
a) shortening
b) mlk
c) vegetable oil
d) vanilla extract

Which step of the mixing process do both the biscuit and muffin methods have in common?
a) add liquid all at once
b) cut in shortening
c) thoroughly mix for several minutes
d) knead dough

How should shortening be measured?
a) by packing into the measuring cup and then leveling
b) by spooning into the measuring cup
c) by subtracting the weight of the container before measuring
d) by sifting before measuring

Which is the best way to test muffins for doneness?
a) insert a toothpick or a skewer in them
b) touch the top of them with a finger
c) taste a muffin
d) open the oven and look at them

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

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) a pair of kitchen shears
c) chef's knife
d) bread knife

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 flour makes a cake rise, but self rising does not help a cake rise
c) all purpose flour is made from wheat, and self rising flour is made from rice
d) all purpose does not remain fresh as long as self rising flour

Mixing methods for quick breads are different. Some quick breads:
a) require two bowls, one for dry ingredients and one for liquid ingredients
b) lack liquid ingredients
c) have two rising times
d) lack levening agents

When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?
a) pastry blender or two forks
b) rubber scraper or spoon
c) wooden spoon or spatula
d) blender or mixer

How do the quality of biscuits and muffins compare in texture?
a) biscuits are flaky; muffin are tender
b) biscuits and muffins should crumble when eaten
c) biscuits are thick; muffins have crowned tops
d) biscuits have tunnels; muffins are flaky

How are mixing methods alike for quick breads?
a) all quick breads have a liquid and dry ingredients
b) all quick breads must have the flour sifted
c) all quick breads are made using an electric mixer
d) all quick breads require two bowls when mixing ingredients

Agnes is preparing the dry ingredients so that no lumps remain and all are properly mixed. She is:
a) sifting the dry ingredients
b) picking out the lumpy ingrenients and throwing them away
c) stirring as hard as she can
d) adding liquid and removing the lumps

Which ingredient causes a quick bread to rise?
a) leavening agent
b) fats
c) liquids
d) eggs

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) cutin the shortening
d) stir gently with a spoon

How is a griddle preheated?
a) by setting at a desired temperature and waiting 10 minutes before adding food
b) by using low heat and a small amount of liquid
c) by placing in the dishwasher and removing promptly
d) by placing in the oven at 350 F until a desired temperature is reached

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