Test
Practice QUICK BREAD questions
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Preguntas del test (14)
1Which of the following is a advantage that quick breaks have over yeast breads?
- AQuick breads can be produced in a much shorter time because no fermentation is necessary.
- BQuick breads are easier to produce because so little mixing is required.
- CThere is almost unlimited variety of quick breads that can produced.
- DAll of the above.
2Quick breads are quick because ____.
- ACan be mixed in only a dew minutes.
- BRequires no fermentation time.
- CCan be produced from prepared mixes.
- DAll of the above.
3Gluten development in quick breads ____.
- AShould be minimized in order to avoid toughness.
- BHelps to strengthen flavors that might otherwise go unnoticed.
- CTakes place as a result of the action of chemical leavening agents
- DIs necessary to avoid a variety of problems, including tunneling and toughness.
- EAll of the above.
4If the mud dung batter is overmixed, the muffins may ____.
- AHas irregular shapes
- BBe tough
- CExhibit tunneling
- DAll of the above
5Which of the following sentences would of find in the instructions for both a formula requiring the biscuit method and a formula requiring the muffin method?
- ACut in the shortening.
- BAdd the melted fat or oil.
- CDo not over mix.
- DContinue until the mixture resembles a coarse cornmeal.
6Which of the following pairs of quick bread products use the same mixing method?
- ABiscuits and scones.
- BMuffins and scones.
- CGingerbread and soda bread.
- DNone of the above.
7Muffins, biscuits, and popovers must not be mixed for a long time or they will be tough.
- ATrue
- BFalse
8To produce a flaky biscuit, knead the dough lightly.
- ATrue
- BFalse
9When you are cutting biscuits with a round hand cutter, you should press the cutter straight down, not twist it.
- ATrue
- BFalse
10Doughnuts and fritters that are fried at too low at a temperature are likely to be greasy.
- ATrue
- BFalse
11Doughnuts should be glazed while sill hot, as soon as they come from the fryer.
- ATrue
- BFalse
12The procedure for making pancake batter includes sifting together the dry ingredients, adding the combined liquids to the dry ingredients, and beating well to make a smooth batter.
- ATrue
- BFalse
13Although doughnuts, fritters, pancakes and waffles are considered to be baked products, they are cooked ____ instead of in a oven.
- ABy deep frying.
- BIn greased fry pans or on griddles
- CIn specially designed griddles that heat the product from both sides at once
- DAll of the above
14Cake doughnuts may be tough if ____
- AThe dough is overmixed
- BThey are not given a rest before frying
- CBoth A and B
- DNeither A or B
Información
- Descripción
- GRE Culinary Test sobre Practice QUICK BREAD questions , creado por Andrea Armendariz el 12/05/2021.
- Autor
- Andrea Armendariz
- Idioma
- English
- Visitas
- 1
- Etiquetas
- Valoración
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