Quick Breads Test Review

Question 1

Baking soda and powder releases

Answer 1

Carbon Dioxide

Question 2

When do you bake products that use single acting baking powder

Answer 2

Quickly//Immediately

Question 3

1st baking soda name

Answer 3

Arm and hamor or Sodium Bicarbonate???

Question 4

Too much baking soda in produce causes

Answer 4

• Spongy and bitter taste - Yellow and brown spots

Question 5

Baking Ammonia is used in

Answer 5

Crackers and Cookies

Question 6

What are the two types of Baking powder

Answer 6

Single-Acting and Double-Acting

Question 7

How do the two types of baking powder react

Answer 7

SIngle-Acting: Only requires the presence of moisture to release gas
Double-Acting: Small release of gas on contact with moisture and a second, stronger release of gas when heat is applied

Question 8

BP contains a starch to…

Answer 8

Prevent lumping and balance the chemical reactions

Question 9

What are the components of baking powder

Answer 9

Baking soda, One or more acids, and a starch

Question 10

Chemical leaveners (Def)

Answer 10

Release gases through chemical reactions and bases contained in a recipe

Question 11

Acids used with chemical leaveners

Answer 11

Lemon juice, Cream of Tartar, buttermilk, yogurt, vinegar

Question 12

What are the three types of mixing methods

Answer 12

Biscuit, Muffin, and Creaming Methods

Question 13

Results of each method

Answer 13

• Biscuit: Flaky Dough
• Muffin: Soft, tender, cakelike texture
• Creaming: Rich, Tender, Cakelike texture

Question 14

Fats used for each cooking method

Answer 14

• Biscuit: Solid (chilled)
• Muffin: Liquid (oil or melted butter)
• Creamed: Softened (room temperature)

Question 15

How long should you knead your dough

Answer 15

20-30 seconds (10-15 times)

Question 16

Problem and solution to dense product with no rise

Answer 16

• Old batter (bake promptly)
• Damaged leavening agents (store chemical leaveners properly)
• Overmixing (mix until moistened, not smooth)

Question 17

Problem and solution to uneven/cracked top

Answer 17

Oven temp too high (adjust oven temp / decrease oven temp)

Question 18

Problem and solution to soapy, bitter flavor

Answer 18

Chemical leaveners not properly mixed into batter (sift chemicals w/dry ingredients)

Question 19

Problem and solution to flat top

Answer 19

Oven temp too low (adjust oven temp / increase oven temp)

Question 20

What is tunneling

Answer 20

Elongated holes and toughness formed due to overmixing / improper mixing

Question 21

What is streussel

Answer 21

Crumbly mixture of fat, flour, and sugar used to top baked goods

Question 22

Scones

Answer 22

Sweet, biscuit-like quick breads. -can have fruit, nuts or savory items added.

Question 23

How do you produce taller, softer biscuits….

Answer 23

Place them close together so that they have no where to go but up

Question 24

How do you prevent tough muffins

Answer 24

Mix batter until moistened

Question 25

How do you produce good layers in biscuits

Answer 25

Fat pockets create layers. Use solid fat and cut it in until its a large pea size

Question 26

Biscuit method

Answer 26

incorporating solid fat into dry ingredients

Question 27

Muffin Method

Answer 27

Incorporating liquid fat into dry ingredients

Question 28

Single Acting Baking Powder

Answer 28

Already contain acid and need moisture

Question 29

Double Acting Baking Powder

Answer 29

Needs Moisture and Heat for reaction

Question 30

Why can Double Acting BP sit and not Single acting?

Answer 30

Because double acting has two pushed and needs heat to fully activate while single acting activates when moisture is added.

Question 31

Creaming Method

Answer 31

Combining fat and sugar while incorporating air

Question 32

Kneading

Answer 32

Folding and pressing dough to develop gluten Gives bread structure

Question 33

Cracked tops/uneven muffins

Answer 33

Problem: Oven temp too high Solution: Adjust oven

Question 34

Baking Soda

Answer 34

Alkaline compund that realeases CO2 if both acid and moisture are present Products must be baked at once because heat is not necessary for reaction to occur

Question 35

What might your muffins not rise?

Answer 35

Problem: Oven Temp too low Solution: Adjust oven