Question 1

Tracy is making muffins for breakfast. She mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing method should she complete next?

Accepted Answer

make a well and add liquid all at once

Question 2

pastry blender or two forks

Accepted Answer

When using the biscuit method for preparing quick breads, what should Tracy use to combine the flour and shortening to make for breakfast?

Question 3

leavening agent

Accepted Answer

What ingredient can cause a quick bread product to rise?

Question 4

all quick breads have liquid and dry ingredients

Accepted Answer

How are mixing methods alike for quick breads so a chef will know:

Question 5

pastry blender

Accepted Answer

Tracy is making southern style homemade biscuits and needs to combine flour and lard to make the dough. She needs to use a:

Question 6

sifting the dry ingredients

Accepted Answer

Tracy is preparing the dry ingredients so that no lumps remain and all are properly mixed so her Grandmother will be proud of her. She is:

Question 7

quick breads

Accepted Answer

In a cookbook, pancakes, biscuits, and muffins are classified under:

Question 8

require two bowls, one for dry ingredients and one for liquid ingredients

Accepted Answer

As a rule of thumb, Mixing methods for quick breads are different. Some quick breads:

Question 9

by setting at a desired temperature and waiting 10 minutes before adding food

Accepted Answer

A cook would preheat a griddle how?

Question 10

shortening

Accepted Answer

In quick breads a solid ingredient would be:

Question 11

by using a rubber spatula to gently blend the mixture with an up and over method

Accepted Answer

Tracy is cooking blueberry muffins. How would she fold them into the batter?

Question 12

all purpose flour is plain, and self rising flour has added leavening and salt

Accepted Answer

Tracy asked her Grandmother how does all purpose flour and self rising flour differ?

Question 13

insert a toothpick or a skewer in them

Accepted Answer

Tracy cooked muffins in the oven, how can she check for doneness?

Question 14

by packing into the measuring cup and then leveling

Accepted Answer

Tracy is making biscuits, how should she measure shortening?

Question 15

biscuits are flaky; muffins are tender

Accepted Answer

How would a cook know the quality of biscuits and muffins compare in texture?

Question 16

make a well in the dry ingredient mixture

Accepted Answer

Tracy is preparing to pour the liquid in the dry ingredients for a quick bread recipe. She first needs to do what:

Question 17

add liquid ingredients at once

Accepted Answer

Tracy asked her Grandma which step of the mixing process do both the biscuits and muffin methods have in common?

Question 18

punch down the dough

Accepted Answer

After mixing and letting the dough rise, what should Tracy do to the dough for making yeast rolls?

Question 19

double in size

Accepted Answer

A chef in the kitchen during the final proofing of yeast dough, the dough should be placed in a warm, draft free area to allow it to:

Question 20

lean dough's have little to no sugar or fat, but rich dough's contain fat and sugar

Accepted Answer

A chef will tell you that lean and rich dough's differ by:

Question 21

the bread will be of poor quality

Accepted Answer

If Tracy over kneads her yeast dough, what will best likely happen to her recipe?

Question 22

carbon dioxide

Accepted Answer

A chef is doing what during the production of yeast breads, when he is punching down the dough releases:

Question 23

the yeast dough would not rise

Accepted Answer

When a chef makes yeast bread products in their bakery, what would happen if fermentation failed to occur?

Question 24

cause the yeast to die

Accepted Answer

While preparing yeast bread in Foods I 1st block class, students misread the temperature of the water on the thermometer. The temperature of the liquid was 140 F. How will this affect the yeast?

Question 25

the product will have risen well

Accepted Answer

How will Tracy know if she has high quality yeast roll products?

Question 26

120 F - 130 F

Accepted Answer

Tracy is preparing yeast bread in her kitchen by using the quick mix method, and she wants to activate the yeast. The temperature of the liquid should be:

Question 27

beating the mixture

Accepted Answer

In Food I class, we discussed that batter bread differs from basic white bread by:

Question 28

increase the baking time

Accepted Answer

Tracy plans to make two loaves of homemade yeast bread for her Sunday School class. If Tracy wants to bake both loaves at the same time, she will need to:

Question 29

stand mixer with a dough hook

Accepted Answer

To knead bread dough, the teacher explained to use a:

Question 30

quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven

Accepted Answer

Tracy asked her Grandma how do yeast breads differ from quick breads?

Question 31

kneading

Accepted Answer

Tracy was sprinkling a work surface with flour, turning the dough ball onto the floured surface and using the heels of both hands to push the dough down and away from her in the kitchen. What best describes which step of yeast bread production?

Question 32

cracking

Accepted Answer

After Tracy put the dough in the load pan, she continued by scoring it so that it would prevent the crust from:

Question 33

oil

Accepted Answer

Applying what ingredient will help prevent the yeast dough recipe from forming a crust or drying out during fermentation?

Question 34

twice

Accepted Answer

When a chef bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:

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