Resource for Option #4 QUICK BREADS WORKSHEET KEY
Name Period Assign #
Instructions: Using text books available in class, research and answer the following
information about Quick Breads.
1. What are "Quick Breads"?
A flour mixture made with fast acting leavening agents.
2. Where did corn cakes get their origin?
Colonists were taught by the Indians.
3. What is "johnny cake"?
Hunters took corn cakes on "journeys"-known as "johnny cake"
4. How did "hush puppies" get their name?
Hunters used leftover corn cakes to keep dogs quiet.
5. Are all "Quick Breads" cooked the same? What are some of the ways to cook "Quick
Breads"?
No. Can be baked, griddle cooked, deep-fat fried.
6. How are "Quick Breads" classified?
Batters or doughs.
7. What is the definition of batter?
A mixture of flour and liquid.
8. What is the definition of dough?
Flour mixture has less liquid and is stiffer.
9. Explain pour batters. Give 3 examples.
Thin consistency. Pancakes, waffles, popovers.
10. Explain drop batters. Give 3 examples.
Fairly thick and sticky. Muffins, biscuits, coffee cake.
11. Explain soft doughs. Give 3 examples.
Thick enough to roll and shape. Biscuits, doughnuts, scones.
12. List all 7 ingredients usually found in "Quick Breads" and explain their purpose or roll
in the product.
1. Flour - structure or body
2. Leavening - adds air to make light and porous
3. Salt - to improve flavor
4. Fat - gives tenderness
5. Liquid - dissolves dry ingredients, amount determines type of batter or dough
6. Sometimes sugar - sweetness and helps fat produce tenderness
7. Sometimes eggs - color, texture and nutrients
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Resource for Option #4 - Quick breads worksheet KEY - continued
13. What is gluten and what does it do in quick breads?
Water mixed with flour-a substance called gluten is formed to give strength and elasticity
to batters and doughs
14. What is the leavening agent generally used in "Quick Breads"?
Baking powder, or baking soda mixed with an acid.
15. How is carbon dioxide found in "Quick Breads"?
Soda in baking powder reacts with acid when moist producing carbon dioxide.
16. List 10 nutrients found in "Quick Breads".
1. Carbohydrate - starch 2. Niacin
3. Protein 4. Thiamine
5. Iron 6. Riboflavin
7. Potassium 8. Phosphorus
9. Calcium 10. Fat
17. Explain the 4 steps in muffin method of mixing.
1. Sift dry ingredients in one bowl
2. Mix liquids together in separate bowl
3. Pour liquids into dry ingredients
4. Mix lightly only until dry ingredients are moist/lumpy
18. Explain the 5 steps to the biscuit method of mixing.
1. Sift dry ingredients in a bowl
2. Cut in fat
3. Add liquid all at once
4. Knead dough lightly
5. Roll dough to desired thickness
19. What is the best method of storing "Quick Breads"?
Store in tight container or seal in moist-proof wrap.
20. Explain 2 advantages and 2 disadvantages of using "Quick Bread" convenience items.
Advantages Disadvantages
Short preparation time Cost more
Ready to serve No standards for grading
quality
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