Quick Breads

Question 1

Kinds of quick breads and liquid to solid ratio

Answer 1

Pour: 1:1
Drop: 1:2
Soft dough: 1:3

Question 2

What are quick breads?

Answer 2

A flour mixture made with fast acting leavening agents

Question 3

Pour batter and 3 examples

Answer 3

Thin consistency

Pancakes, waffles, popovers

Question 4

Drop batters 3 examples

Answer 4

Thick and sticky

Biscuits, doughnuts, scones

Question 5

What is a leavening agent used in quick breads?

Answer 5

Baking powder or baking soda mixed w and acid

Question 6

4 steps to muffin making

Answer 6

Sift dry ingredients in one bowl
Mix liquids together in separate bowl
Pour liquids into dry ingredients
Mix until moist and lumpy

Question 7

4 steps to biscuit method of mixing

Answer 7

Sift dry ingredients
Cut in fat
Add liquid all at once
Kneads dough lightly 
Roll dough to desired thickness

Question 8

2 advantages to quick breads

Answer 8

Short prep time

Ready to serve

Question 9

2 disadvantages

Answer 9

Cost more

No standards for grading quality

Question 10

Tunnels peaked tops are result of?

Answer 10

Over mixing

Question 11

1 stick of butter=?

Answer 11

1/2 cup

Question 12

Yeast

Answer 12

Fungus to make bread rise

Question 13

Knead

Answer 13

Working dough w hands

Question 14

Mix in butter using what tool?

Answer 14

Pastry cutter

Question 15

What 2 things does yeast need to activate?

Answer 15

Food- sugar

Warm water

Question 16

What ingredients causes structure in pie dough

Answer 16

Flour

Question 17

What fats are used to make pie dough

Answer 17

Butter or shortening

Question 18

1 stick of butter

Answer 18

8 tablespoons

1/2 cup

Question 19

1 cup

Answer 19

16 tablespoons

Question 20

1 tablespoon

Answer 20

3 teaspoons

Question 21

1/2 cup

Answer 21

8 tablespoons

Question 22

1 cup

Answer 22

8 oz

Question 23

Why do we cut slits into

Top of pie

Answer 23

Doesn’t explode
Isn’t liquidy
Not hot

Question 24

Quick breads we made

Answer 24

Muffins
Cream puffs
Puff pancake
Biscuits

Question 25

Yeast breads we made

Answer 25

Pizza

Cinnamon rolls

Question 26

Pie doughs we made

Answer 26

Pie fries
Hand pies
Pumpkin pies

Question 27

Cookies we made

Answer 27

Sugar 
Choc chip
Snickerdoodle
Blondies 
Bark

Question 28

6 types of cookies and examples

Answer 28

Bar- blondies 
Dropped- chocolate chip 
Refrigerated- sugar cookie
Pressed- 
Rolled- sugar
Molded- snicker doodle 
 No bake- bark

Question 29

Basic steps in cookie making

Answer 29

Cream butter and sugar
Mix dry ingredients
Add dry in little at a time

Question 30

3 types of cake n

Answer 30

Chiffon- light and fluffy
Unshortened- angel food
Shortened

Question 31

Cakes vs cupcakes

Answer 31

Size

Cupcakes have a shorter cooking time

Question 32

3 Safety and sanitation rules

ESSAY

Answer 32

Washing hands
-15 seconds 
-warm water
-soap
Put up hair 
-don't get hair in your food
No open toed shoes
- hot oil could burn
- drop a knife

Question 33

4 kitchen jobs ESSAY

Answer 33

Chef
-mixes ingredients 
-reads recipe 
- puts food in oven 
Sou Chef
-gathers ingredients 
-measures
-works w chef
-brunt work 
Dishwasher
-washes dishes 
-keeps things clean
-dries dishes
-dries sink
Manager 
-keeps on task 
-cleans counter 
-tastes food