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Cooking
Chapter 19: Quick Breads: Study Guide
| Question | Answer |
|---|---|
| __________ are breads that mix easily and bake quickly. | quick breads |
| _________ flour is used to make most quick breads. | all-purpose |
| Because it does not have gluten, __________ cannot replace all of the flour when making corn bread. | cornmeal |
| __________ leaveners are used in quick breads. | chemical |
| Brown sugar is an example of a __________ used in quick bread recipes. | sweetener |
| __________ shortenings are usually used when making quick breads in food service. | hydrogenated |
| Differences in quick breads come from the __________ of the ingredients and the methods of mixing and cooking. | proportions |
| A thin quick bread is a mixture called a _________. | batter |
| A thick quick bread mixture is called __________. | dough/drop batter |
| A __________ batter, which can be poured from the mixing bowl or a pitcher, usually has one unit of liquid for every unit of flour (like pancakes or waffles) | drop |
| ___________ usually have one unit of liquid for every three units of flour (like biscuits). | soft doughs |
| Rolled biscuits are generally made from __________. | soft doughs |
| Muffins have proportionally __________ sugar than biscuits. | more |
| To __________ is to mix the shortening in with the dry ingredients, breaking the shortening into small bits. | cut in |
| When biscuits bake, the __________ melts, creating flaky layers. | shortening |
| With the __________ method of mixing, the liquid ingredients are mixed with melted shortening and then poured into the sifted dry ingredients. | dump or muffin |
| The __________ method of mixing is also called creaming. | cake |
| To cream means __________. | to beat shortening and sugar together until the mixture is fluffy and well combined |
| The __________ method of mixing provides a very fine-textured product | cake or creaming |
| __________ is the usual leavener for biscuits. | baking powder |
| The texture of a muffin should be free from __________ in order to meet food service standards. | tunnels |
| Quick breads can be made into __________ to use for sweet, small sandwiches. | loaves |
| Like pancakes, __________ are usually served with syrup | waffles |
| An order of pancakes is called a __________ in some restaurants. | stack |
| French toast is made by dipping __________ in a mixture of milk, eggs, and a little sugar and baking on a hot griddle. | bread |
| Crepes are very thin French __________ rolled with a filling. | pancakes |
| Crepes can be used as a dessert or an __________. | entree |
| __________, which are made from a soft dough rich in eggs, are rolled, cut, twisted, and then fried in deep fat. | crullers |
| __________ are made from a rich batter mixed with fruit or vegetables. | fritters |
| The two types of doughnuts are __________ and cake. | raised |
| Cake doughnuts use __________ or baking soda as the leavener. | baking powder |
| When frying doughnuts, keep __________ dry to avoid splatters. | utensils |
| In food service, __________ are often used as a convenience when making quick breads. | mixes |
Created by:
alirocks2