Chapter 10- Quick Breads

Question 1

Tunelling

Answer 1

result of over mixing
large elongated holes, and toughness of product

Question 2

What are the 3 kinds of doughs and batters of quick breads?

Answer 2

Soft Doughs
Drop Batters
Pour Batters

Question 3

What are the 3 mixing methods in quick breads?

Answer 3

1. Biscuit Method
2. Muffin Method
3. Creaming Method

Question 4

Explain the Muffin Method

Answer 4

combine the wet ingredients, combine the dry ingredients. add wet to dry and mix just until combined.

Question 5

Explain the Creaming Method

Answer 5

cream together fat and sugar until light. add eggs one at a time. alternate adding wet and dry.

Question 6

Explain the Biscuit Method

Answer 6

combine dry ingredients. cut in shortening. add the liquid. knead lightly

Question 7

Do you want a low or high amount of gluten development in quick breads?

Answer 7

Low