Prepared by: T.
Pitterson (2021)
Quick Bread Practice Quiz
Answer all questions
1. Which of the following are made from a pour batter?
a. biscuits
b. griddle cakes
c. muffins
d. all of the above
2. The function of flour in a quick bread is?
a. to hydrate the chemical leavening agent
b. to provide protein for the gluten formation
c. to provide strength to hold air, steam or gas
d. all of the above
e. b and c
3. Which of the following provides leavening to quick breads?
a. baking powder
b. creaming and mixing
c. baking soda + buttermilk or molasses
d. a and c
e. all of the above
4. Milk or juice is needed for which of the following functions in quick breads?
a. to hydrate the starch
b. to hydrate the chemical leavening agent
c. for browning
d. all of the above
5. Which of the following indicates over mixing and too much leavening?
a. muffins with even crumb
Prepared by: T. Pitterson (2021)
b. muffins that peak at the top rather than rounded
c. muffins with tunnels or big holes
d. a and b
e. b and c
6. Which of the following is/are functions of egg in a quick bread recipe?
a. hydrate the starch
b. beaten eggs provides leavening
c. heat coagulates the protein which helps maintain gas or leavening
d. emulsifies by helping to mix fat in liquid mixture
7. One of the following is a test for doneness of waffle cakes.
a. taking the temperature
b. touch it and it springs back
c. when steam stops escaping from the waffle iron
d. none of the above
Gluten formation in breads is dependant on protein amounts in flour.
a. true
b. false
9. Sugars in quick breads brown by which of the following?
a. carmelization
b. enzymes in bread
c. Maillar Reaction
d. none of the above
10. Which of the following is true about biscuits?
a. the dough is kneaded
b. the dough can re-rolled several times
c. the biscuit cut outs are placed on a greased sheet
d. a and b
e. a and c
Prepared by: T. Pitterson (2021)
11. Which is true about muffin method mixing?
a. Mix very well until batter is smooth.
b. Avoid standing too long to avoid early gas escape.
c. Combine dry ingredients and sift and mix with liquid ingredients. Combine until all
particles are moistened.
d. a and b
e. b and c
