Question and Answer Samples and Techniques

TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.

TRUE or FALSE? The main function of salt is to enhance the flavours of other ingredients

What is gluten?

What is the difference between a quickbread and a regular bread?

What are the two main methods of testing for “doneness” with muffins:

Whole Wheat Flour Cake Flour Rice Flour Bread flour All purpose flour Most commonly used flour Good substitute for wheat flour Contains all 3 components of the cereal grain Low protein flour, with fine texture High protein flour intended for bread Match up the different types of flours:

What is the main function of fat?

The Muffin batter should have this appearance before placing into pans.

Which one of these is not a characteristic of scones? Flat tops with straight sides Golden brown on top Delicate flavour Crisp, tender crust None of the above

Which one of these is not a leavener? Baking powder Baking soda acids yeast None of the above

Below match the ingredient to its main function: Flour Sugar Eggs Salt Liquid Develop gluten Binds ingredients structure carmelization Enhance other flavours

What are the 3 main methods to prepare Quickbreads?

What are the 3 main methods used to prepare quickbreads? MuffinBiscuitCake