1. Quick breads are grouped according to the consistency of the unbaked mixture.

2. The consistency of the mixture depends on the proportion of liquid to baking powder.

3. The majority of quick breads taste best when served piping hot or “ oven- fresh.”

4. Most quick breads freeze well.

5. Baking powder is the leavening agent used most often in quick breads.

6. Sugar and milk both help quick breads to brown while they are baking.

7. Flour, liquid, and a leavening agent are always used in making quick breads.

8. Gas released when a leavening agent comes in contact with heat and moisture.

9. To make light or force to rise

10. An elastic substance formed when flour is mixed with water.

11. 1 part flour: 1 part liquid

12. Soft mixture thick enough to be rolled and shaped by hand

13. Muffins are made from this type of batter/dough

14. 3 parts flour; 1 part liquid

15. Very thin – pancakes and waffles are made from this

16. Rolled biscuits are made from this

17. 2 parts flour; 1 part liquid

18. Prevents the formation of “tunnels” in muffins

19. Quick breads should be stored in an airtight container

20. How full should muffin cups be filled before baking?

21. Careful handling of food helps to prevent bacteria from multiplying.

22. Sanitation” means taking necessary precautions to destroy all bacteria.

23. When cutting, always slant the blade of the knife away from you.

24. A safety precaution when chopping food with a knife is to curl your fingers so that the blade of the knife makes contact with your knuckles, not the tips of your fingers.

25. If grease catches fire when you are cooking, throw cold water on it right away.

26. More accidents occur in the kitchen than in any other room of the household.

27. Stir hot foods with a metal spoon.

28. Put hot dishes on a cooling rack.

29. Panhandles should be turned towards the center of the range when left unattended.

30. Keep cupboard doors shut and chairs pushed under the table while working in lab.

31. One cup (liquid) equals _?_

32. There are _? _ teaspoons in one tablespoon.

33. One stick of butter is equal to:

34. 1 ounce is equal to:

35. The correct abbreviation for “teaspoon” is:

36. The correct abbreviation for “tablespoon” is:

37. One way to abbreviate pound

38. To cut food into small pieces

39. To mix shortening and flour using a pastry- blender.

40. To rub with shortening or oil.

41. To beat rapidly to incorporate air and increase volume.

42. To manipulate dough: push- fold- turn.

43. To put a dry ingredient through a fine sieve.

44. To mix ingredients thoroughly using an over- and- over motion.

45. To cover with small particles such as butter

46. To beat until soft, creamy and smooth

47. To tear food into long, thin pieces

48. Breads, in general, are important sources of

49. Which of the following bread has the most “fiber”?

50. Why is it necessary to remove excess air and tighten the plastic bag at the top when cool-rising dough in the refrigerator?

51. Gluten in flour gives bread dough?

52. Which of the following will affect yeast growth?

53. At higher altitudes -?-

54. How can you tell when you have added enough flour to the dough mixture?

55. What three things must be present to ensure effective yeast growth?

56. The gas released by yeast.

57. A leavening agent used in baking bread

58. Bread dough is kneaded until it is smooth and -?-

59. Manipulating the dough in this manner helps form gluten.

60. It controls the action and/or growth of the yeast.

61. Food for yeast; adds flavor, helps brown the crust.

62. Provides structure of the bread.

63. Produces a soft, silky crumb; soft crust, and a bread that will keep longer.

64. Provides moisture to develop gluten when mixed with flour.

65. Nutritionally, eggs belong to the dairy group.

66. Eggs are known as a low- protein food.

67. Rinsing hard-boiled eggs immediately in cold water after cooking prevents the grayish-greenish color from forming around the yolk.