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Quick breads Test

Enter the letter for the matching Answer
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1.
Gives tenderness and aids in browning
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2.
Types of bread mixtures
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3.
An unbaked mixture of ingredients that ia thin enough to be scooped, spooned or poured
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4.
What happens when muffins are overmixed?
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5.
To distribute shortening into dry ingredients in small particles by using a chopping motion
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6.
Small round forms of quick breads often made with baking powder as a source of leavening
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7.
Examples of quick breads
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8.
Main nutrients in quick breads
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9.
Types of finishes for quick breads
A.
Waffles, Biscuits,Pancakes, muffins, cornbread
B.
Biscuits
C.
Washes, icings, syrup glazes, dry coatings
D.
Batter
E.
Too much gluten will develop causing toughness and long, narrow tunnels in the muffins
F.
Cut-in
G.
Fat/Shortening
H.
Carbohydrates, thiamine, riboflavin, niacin, iron
I.
Pour batter, drop batter, soft dough
Type the Answer that corresponds to the displayed Question.
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10.
Enables the quick bread to rise and become light and porous
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11.
Method of mixing fat and sugar that adds air to the mixture and helps make the product light and fluffy
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12.
A quick bread that is baked in a loaf pan
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13.
Small individual quick breads made from a batter and baked in a cup-shaped pan
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14.
Contains gluten which forms structure or backbone or bread
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15.
Dissolves the dry ingredients and provides leavening as it is converted to steam
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16.
A mixing method in which shortening is cut into the dry ingredients to help make the product flaky
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17.
Varieties of quick bread products that are simple and quick to prepare, and that do not use yeast as a source of leavening action
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18.
The degree of density of a mixture or its thickness or thinness
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19.
Puffed up individual quick breads that are leavened primarily by the natural action of steam

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