Which of the following statements about crackers is false?

Which of the following statements about crackers is false?
 a. Cracker dough develops a strong gluten network, so the protein content and quality of the dough are important in creating the right texture.
  b. Crackers are crisp breads that may or may not be leavened.
  c. Crackers are baked products high in both fat and sugar.
  d. Holes are pricked into cracker dough to prevent air pockets from forming and bursting during baking.
  e. all of the above answers are true
  f. none of the above answers is true

Q. 2

The consistency of a batter (whether a pour or drop batter) is dependent on
 a. the proportion of liquid to dry ingredients in the mixture.
  b. whether milk or water is used as a liquid.
  c. the initial temperature of the ingredients in the mixture.
  d. the type of fat or oil that is used.
  e. the amount of egg in the batter.

Q. 3

The two types of quick bread flour mixtures are categorized as
 a. batters and thin batters.
  b. batters and doughs.
  c. doughs and pastries.
  d. pour batters and slack doughs.

Q. 4

The toothpick test
 a. helps determine whether the quick bread is done.
  b. consists of inserting a plastic toothpick, straight up and down, into the center, and immediately withdrawing it.
  c. allows you to determine that the quick bread has finished baking if there is batter clinging to the toothpick.
  d. all of the above answers are correct

Q. 5

Overkneading results in a quick bread that is dense and heavy because of the
 a. improper gelatinization of starch.
  b. over-development of gluten.
  c. under-development of gluten.
  d. under-development of the starch.
  e. separation of the liquid in the batter.

Q. 6

The sequence of steps in the muffin method of mixing are
 a. to sift the dry together, mix the wet, and then cut in the fat.
  b. to sift the dry ingredients together, mix the wet together, and then mix until just moist.
  c. to place all the ingredients in a bowl and stir until just mixed.
  d. to cream the fat and sugar, and add the liquid and dry ingredients alternately.
  e. to sift the dry together, cut in the fat, and add the liquid ingredients.

Q. 7

The two most important considerations in preparing quick breads are
 a. accuracy in measuring and consistency of the batter.
  b. accuracy in measuring and amount of mixing.
  c. consistency of the batter and cooking temperature.
  d. cooking temperature and cooking time.

Q. 8

Which of the following are examples of steam-leavened quick breads?
 a. pancakes and crepes
  b. muffins and tea breads
  c. scones and biscuits
  d. tortillas and matzos
  e. all of the above answers are correct

Q. 9

Quick breads are typically leavened
 a. before baking with a biological leavening agent.
  b. before baking with steam or air.
  c. during baking with carbon dioxide.
  d. all of the above answers are correct because it varies depending on the type of quick bread