Biology Forums - Study Force

Reduced-fat tortillas may have
 a. better dough-mixing properties than full-fat tortillas.
  b. increased shelf life.
  c. a tough dough and chewy texture.
  d. both a and b
  e. both b and c

Q. 2

The dry texture of a quick bread can be due to
 a. excessive overmixing.
  b. undermixing.
  c. too many eggs and too much flour.
  d. an oven that is either too hot or too cool.

Q. 3

Excessive overmixing of a muffin can create a muffin
 a. with a smooth crust.
  b. that is pale in color.
  c. that is tough and elastic.
  d. that has tunnels and is very compact in texture.
  e. all of the above answers are correct
  f. none of the above answers is correct

Q. 4

The muffin method is used to combine the ingredients for a popover; however,
 a. it is important not to add too many eggs to the flour mixture because it will weaken the structure.
  b. popover baking cups should not be greased so that the popovers literally pop up from the baking cup.
  c. the batter is beaten until it is smooth and free of lumps, so that the finished product has its characteristic chewy texture.
  d. be careful not to overmix because popover batter is prone to excessive gluten formation, yielding a product that is too doughy and tough.

Q. 5

Which of the following statements about popovers is incorrect?
 a. They are made from one of the thinnest of all quick bread batters consisting of a one to one ratio of liquid to flour.
  b. Too much fat weakens popover structure.
  c. Popovers rely on protein coagulation and starch gelatinization for structure.
  d. Opening the oven or removing the popovers too soon can cause them to collapse.
  e. Cutting a small slit in the top of the popover before baking prevents a soggy popover.
  f. all of the above answers are correct

Q. 6

The difference between waffles and pancakes is that waffles contain more _____ than pancakes.
 a. liquid
  b. flour
  c. fat
  d. sugar
  e. leavening

Q. 7

Crpes are thin pancakes and are different from regular pancakes due to the amount of _____.
 a. milk
  b. leavener
  c. fat
  d. sugar
  e. eggs

Q. 8

Two key factors affecting pancake quality are
 a. mixing technique and griddle temperature.
  b. the use of muffin or biscuit mixing methods.
  c. how many times the pancakes are turned and what type of spatula is used.
  d. type of fat used on the griddle and when any additions, such as berries or nuts, are added to the pancake.

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