WEEK 5 - CHARACTERISTICS OF QUICK BREADS

Question 1

What are good quality quick breads?

Answer 1

Gold yellow surface

Regular in shape

Free from peaks

Even-sized air cells

Even grained

Tender

Moist

Pleasing, well-blended
flavor.

Question 2

Causes of peaked/cracked top

Answer 2

• oven is too hot
• too much flour

Question 3

Causes of pale color

Answer 3

• too little sugar
• wrong size of pan
• under baked

Question 4

Causes of brown color

Answer 4

• too hot oven
• too much sugar
• overbaked

Question 5

Causes of poor volume

Answer 5

• too much shortening
• too hot oven
• wrong size of pan

Question 6

Causes of sunken

Answer 6

• too much sugar or
  shortening
• too little liquid
• undercooked

Question 7

Causes of uneven grain

Answer 7

• too much sugar or
  shortening
• too little liquid
• undercooked

Question 8

Causes of crumbly

Answer 8

• too much
  shortening or sugar
• under mixed

Question 9

Causes of tunnels

Answer 9

• too many eggs
• too little sugar
• poor mixing
  procedures

Question 10

What causes dryness

Answer 10

• too little sugar
• over baked

Question 11

Causes of soggy

Answer 11

• underbaked
• not mixed well
• too much
  shortening

Question 12

Causes of toughnness

Answer 12

• poor quality
  ingredients
• wrong proportions
  of ingredients.

Question 13

What are the 4 types of quick breads?

Answer 13

Pour Batter, Drop Batter, Soft Dough, Stiff Dough

Question 14

batter is so thin it can be
poured. Ex: pancakes, waffles, crepes

Answer 14

Pour Batter

Question 15

so thick, it so hard to
pour, but to sticky to handle. Ex: muffins, drop biscuits, quick loaf
breads

Answer 15

Drop Batter

Question 16

batter is stiff
enough, it can be handled and rolled
into shape.

Ex: rolled biscuits, doughnuts

Answer 16

Soft Dough

Question 17

a flour mixture
which is stiff enough to knead or
roll in baking

Ex: pie crusts, tortillas

Answer 17

Stiff Dough

Question 18

2 Methods of Mixing

Answer 18

Muffin Method, Biscuit Method

Question 19

combine dry
ingredients and liquid
ingredients separately.
Mix just until all
ingredients are wet.

Answer 19

Muffin Method

Question 20

measure all dry
ingredients together and
cut-in the solid fat. Add
liquid ingredients to the
dry ingredients. Mix or
knead.

Answer 20

Biscuit Method

Question 21

Gives structure to baked products.

Answer 21

Flour

Question 22

Adds flavor

Strengthens the gluten

Answer 22

Salt

Question 23

Hydrate the protein and starch in flour.

Proteins must absorb liquid to later form gluten.

Starches must absorb liquid to gelatinize during
baking.

Helps to moisten ingredients.

Converted to steam during baking.

Answer 23

Liquids

Question 24

When beaten, they help
incorporate air into baked
products.

Answer 24

Eggs

Question 25

Tenderizes the baked product. Aids in leavening

Answer 25

Fats

Question 26

Gives sweetness to baked products. Helps crusts brown.

Answer 26

Sugar

Question 27

Make baked products rise and become light and porous.

Answer 27

Leavening Agents

Question 28

substances that trigger chemical actions that cause baked products to RISE.

Answer 28

Leavening

Question 29

3 basic leavening agents

Answer 29

Air Steam Chemical (baking soda & baking powder)

Question 30

Releases carbon dioxide when combined with an acid ingredient (buttermilk, honey, brown sugar, vinegar, applesauce, citrus juices, etc.) in a recipe.

Answer 30

Baking Soda (Sodium Bicarbonate)

Question 31

Contains a dry acid or acid salt, baking soda, and starch or flour. Most are double acting: release some carbon dioxide when moistened (by liquid ingredient). and release most carbon dioxide when exposed to heat.

Answer 31

Baking Powder

Question 32

2 examples of gas leavenning

Answer 32

Steam

Question 33

Incorporated into baked products by beating eggs, creaming fat and sugar together, folding doughs, and beating batters.

Answer 33

Air