Quizalize logo
placeholder image to represent content

Quick Breads

Quiz by Sherry Carbajal

Feel free to use or edit a copy

includes Teacher and Student dashboards

Measure skills
from any curriculum

Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.

With a free account, teachers can
  • edit the questions
  • save a copy for later
  • start a class game
  • automatically assign follow-up activities based on students’ scores
  • assign as homework
  • share a link with colleagues
  • print as a bubble sheet

Our brand new solo games combine with your quiz, on the same screen

Correct quiz answers unlock more play!

New Quizalize solo game modes
20 questions
Show answers
  • Q1
    A type of bread that uses chemical leaveners rather than yeast is called:
    yeast Bread
    pizza dough
    quick bread
    pate choux
    30s
  • Q2
    What are the basic ingredients for quick bread?
    flour, eggs, sugar, fat, chemical leaveners, liquids, salt
    flour, sugar, yeast, salt
    flour, eggs, sugar, fat
    flour, eggs, sugar, fat, yeast, liquids, salt
    30s
  • Q3
    Which is NOT a type of quick bread?
    muffins
    pizza dough
    biscuits
    pancakes
    30s
  • Q4
    The amount of gluten is the same in all types of flour?
    False
    True
    30s
  • Q5
    Muffins are made from a:
    drop batter
    pour batter
    30s
  • Q6
    A drop batter is
    a batter that you drop on the ground in order to mix ingredients well
    a batter that is runny and can be poured out of a bowl
    a batter that you lick from the bowl
    a batter that is thick and needs to be scraped from the bowl to be portioned
    30s
  • Q7
    What ingredient in quick breads adds volume to the finished product?
    eggs
    baking soda or baking powder
    salt
    sugar
    30s
  • Q8
    What ingredient in quick breads adds flavor, but is needed only in small amounts?
    eggs
    flour
    sugar
    salt
    30s
  • Q9
    Which of the following is NOT a consequence of overmixing batter for quick breads?
    the product will be light and airy in texture
    gluten will be developed
    ingredients like blueberries will pop
    a product that has tunnels in it
    30s
  • Q10
    When mixing muffin batter you should:
    cut the fat into the ingredients, then add the liquid
    cream the fat and sugar, then add the other ingredients alternately
    mix vigorously to make sure there are no lumps
    add all the ingredients at once
    30s
  • Q11
    This will result in hard and chewy, rather than flaky biscuits:
    keeping ingredients cold
    softening the fat
    mixing ingredients only until combined
    overmixing the dough
    30s
  • Q12
    A streusel topping is a mixture of
    flour, milk, vanilla
    shortening and sugar
    flour, butter, sugar, and spices
    eggs, sugar, and cinnamon
    30s
  • Q13
    These are the culinary standards for muffins:
    are light brown in color, doughy, and full of tunnels
    are not uniform in size, golden brown, and have no tunnels
    sweet like cupcakes, golden brown in color
    are uniform in size, golden brown in color, and have no tunnels
    30s
  • Q14
    How long should you preheat the oven when baking?
    10 minutes
    20 minutes
    5 minutes
    15 minutes
    30s
  • Q15
    In baking, the standard size of egg to use in recipes is:
    medium
    jumbo
    small
    large
    30s

Teachers give this quiz to your class