What Do You Need to Know?

Information Sheet
Quick breads are named as such because they are made quickly and are usually baked
immediately after mixing, in contrast to yeast breads which require some time for fermentation.

Quick breads are leavened with the help of chemical leaveners (baking powder and baking
soda) and similarly with mechanical leavening involving the incorporating of more air into the
dough and batter by creaming and mixing action. An advantage of quick breads is their ability to
be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate
control needed for traditional yeast breads.

Characteristics of Quick Breads

1. Light texture

2. Coarse
EXAM # 2

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. 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.

5. How are "Quick Breads" classified? Batters or doughs.

6. What is the definition of batter? A mixture of flour and liquid.

7. What is the definition of dough? Flour mixture has less liquid and is stiffer.

8. Explain pour batters. Give 3 examples. Thin consistency. Pancakes, waffles, popovers.

9. Explain drop batters. Give 3 examples. Fairly thick and sticky. Muffins, biscuits, coffee
cake.

10. Explain soft doughs. Give 3 examples. Thick enough to roll and shape. Biscuits,
doughnuts, scones.

11. List all 7 ingredients usually found in "Quick Breads" and explain their purpose or roll in the
product.

a. Flour - structure or body

b. Leavening - adds air to make light and porous

c. Salt - to improve flavor

d. Fat - gives tenderness

e. Liquid - dissolves dry ingredients, amount determines type of batter or dough

f. Sometimes sugar - sweetness and helps fat produce tenderness

g. Sometimes eggs - color, texture and nutrients

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