Quick Breads

Question 1

How are quick breads prepared differently then yeast breads?

Answer 1

prepared without rising or proofing as needed by yeast breads

Question 2

how are quick breads usually leavened?

Answer 2

by carbon dioxide (baking powder or baking soda), steam, air (incorporated with mixing methods)

Question 3

What are the different types of quick breads?

Answer 3

popovers, cream puffs, pancakes & waffles, muffins/nut breads/coffee cakes, fried quick bread, biscuits, scones

Question 4

What are popovers?

Answer 4

pastry made with a thin dough baked at high heat, has hole in the center

Question 5

What is the mixing method for popovers?

Answer 5

muffin mixing method

Question 6

Why should there be lots of liquid in popovers?

Answer 6

produces steam for leavening and prevents excess gluten development

Question 7

What is the popovers structure from?

Answer 7

gelatinization of starch and coagulation of eggs

Question 8

What is the browning of popovers from?

Answer 8

maillard reactions and dextrinization of starch

Question 9

What is a common failure of making popovers?

Answer 9

under baking

Question 10

How are cream puffs different from popovers?

Answer 10

cream puffs are denser, have high fat, and high eggs

Question 11

What is another name for cream puff batter?

Answer 11

pate a choux

Question 12

What are the eggs used for in the popovers?

Answer 12

helps to emulsify the fat

Question 13

What is the preparation of cream puffs?

Answer 13

melt fat in hot water, add flour and mix vigorously, continue heating until mixture forms a ball (starch gelatinization occurs)

Question 14

What are preparation tips for cream puffs?

Answer 14

cool slightly and beat in eggs one or two at a time

Question 15

How should you bake cream puffs?

Answer 15

in a hot oven (450F) and then the oven may be reduced in later stages of baking

Question 16

What are causes of failure with cream puffs?

Answer 16

excessive evaporation of moisture, insufficient baking, insufficient beating of mixture, and inaccurate ingredient measurements

Question 17

What are typical ingredients of pancakes?

Answer 17

flour, liquid, baking powder or soda, salt, and egg

Question 18

How can you adjust how thick or thin pancakes are?

Answer 18

by amount of liquid in relation to flour

Question 19

What mixing method should you use for pancakes?

Answer 19

muffin mixing method

Question 20

What happens if pancakes are over mixed?

Answer 20

soggy, show tunnel formation, and be tough

Question 21

Why should you adjust the temperature when cooking pancakes?

Answer 21

so that cooking is not excessively slow (leavening will be lost) and browning is not too fast (interior will still be “wet” when exterior is brown)

Question 22

How is waffle batter different then pancake batter?

Answer 22

more eggs and more fat

Question 23

What is the mixing method for waffles?

Answer 23

muffin mixing method

Question 24

What are waffles leavened with?

Answer 24

by baking powder although some recipes use yeast

Question 25

What are waffles cooked on?

Answer 25

a preheated waffle iron

Question 26

What are the ingredients in muffins?

Answer 26

flour, leavening, salt, sugar, fat, egg, and liquid

Question 27

What are characteristics of muffins?

Answer 27

pebbly, crump is slightly moist, light and tender, and should break without crumbling

Question 28

What is the muffin mixing method?

Answer 28

fat melted or use oil, combine fat with other liquid ingredients, mix all dry ingredients together, pour liquid into dry ingredients and mix lightly, batter should be lumpy not smooth

Question 29

What happens in over mixed muffins?

Answer 29

have peaks and tunnels

Question 30

how do you bake muffins?

Answer 30

usually a 400F oven

Question 31

what happens if the oven is too low for muffins?

Answer 31

the muffin will be done before brown

Question 32

What happens if the oven is too high for muffins?

Answer 32

then “wet” in center when brown on exterior

Question 33

How are nut breads and coffeecakes different then muffins?

Answer 33

not baked in a muffin pan and baked at a lower oven temperature

Question 34

What are ingredients included in both nut breads and coffeecakes?

Answer 34

flour, leavening, salt, sugar, fat, egg, and liquid

Question 35

What ingredients do nut breads have extra?

Answer 35

bananas, pumpkin, apples, or zucchini

Question 36

What ingredients does coffee cakes have extra?

Answer 36

crumb or nut toppings

Question 37

What are examples of fried quick breads?

Answer 37

cake donuts (non-yeast), hush puppies, and fritters

Question 38

What are the ingredients in biscuits?

Answer 38

flour, fat, milk, baking powder, salt, and if buttermilk biscuits then baking soda

Question 39

What is the biscuit/pastry method?

Answer 39

cut solid fat into the flour, add milk and stir briefly, knead lightly, roll out and cut

Question 40

What are different of drop biscuits?

Answer 40

contain more moisture and are not kneaded

Question 41

What does scones contain?

Answer 41

eggs, butter, half and half or cream with flour, leavening, and salt

Question 42

how do you bake scones?

Answer 42

on ungreased baking sheet