Name: ___________________________ Period: ______
Quick Bread Study Guide
Test Date: _________
1. What is a Quick Bread?
2. What are the three types of quick breads:
a. Name:
Ratio:
Examples:
b. Name:
Ratio:
Examples:
c. Name
Ratio:
Examples:
3. When mixed with a liquid what does flour + liquid produce? ___________________
4. What is the function of a liquid in a quick bread?
5. What liquid is most likely to be used in a quick bread? __________________
6. What is the function of the following ingredients:
a. Fat:
What are the types of fats are used:
b. Eggs:
c. Salt:
d. Sugar:
7. List the 4 types of leavening agents in a quick bread?
a.
b.
c.
d.
*What is the main function of a leavening agent?
8. What is the major nutrient in a quick bread? ______________________
9. What are the 2 carbohydrates found in a quick bread? ______________ &_____________
10. What type of flour could be used in a quick bread to add more nutrients?
____________ ____________ _____________.
11. What are the two main principles of quick bread preparation?
a.
b.
12. List and describe the two methods of preparation:
a.

b.

13. When using the muffin method, how long should you mix the ingredients?
14. Which method requires making a well before pouring liquid ingredients? What does
that mean?
15. Describe a High Quality Muffin:
16. Describe a Poor Quality Muffin:
a. Over mixing:
b. Under mixing:
17. Describe a High Quality Biscuit:
18. Describe a Poor Quality Biscuit:
a. Over mixing:
b. Undermining:
19. What does the term knead mean?
20. Adding vitamins and minerals lost during the refining of flour is called ________________.
21. What utensil is used to cut in fat? Draw a picture.
22. Which quick bread cooking method adds the most fat?
23. How many times should a soft dough be kneaded? ________