Biology Forums - Study Force

Quick bread doughs are usually categorized as
 a. drop and unleavened.
  b. drop and rolled.
  c. leavened and unleavened.
  d. rolled and pour.
  e. leavened and rolled.

Q. 2

A small, savory boiled drop batter product is called a
 a. hushpuppy.
  b. blintz.
  c. crepe.
  d. dumpling.
  e. biscuit.

Q. 3

_____ are best served immediately after baking.
 a. Tea breads
  b. Coffee cakes
  c. Leavened breads
  d. Unleavened breads

Q. 4

Which of the following quick breads is made with rye and graham flours and steamed instead of baked?
 a. tea breads
  b. hushpuppies
  c. chapattis
  d. Boston brown bread

Q. 5

When baking muffins, once the batter and all its ingredients are mixed and ready for the muffin pan,
 a. immediately place the batter in greased muffin cups.
  b. allow the batter to rest for ten minutes before putting it into the muffin cups.
  c. fill the muffin cups two-thirds full and bake in a 400 degree F oven for about 20 to 25 minutes.
  d. place the muffin pan on a wet towel so the muffins do not stick when removed after baking.

Q. 6

_____ results in a crumbly muffin that falls apart.
 a. Overmixing
  b. Undermixing
  c. Undercooking
  d. Using high-gluten flour

Q. 7

Insufficient mixing of _____ in a muffin batter may yield a final baked product with an undesirable shiny, waxy appearance on the outside.
 a. flour
  b. milk
  c. sugar
  d. eggs
  e. butter

Q. 8

When making a bran muffin
 a. some lumps in the batter are desirable.
  b. the likelihood of tunnels is reduced by utilizing whole-grain flours or flours other than all-purpose.
  c. the bran cuts gluten strands and interferes with its development, contributing to tenderness.
  d. undermixing may result in a crumbly or low-volume muffin.
  e. all of the above answers are correct

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Nice!

:-]