On Baking Chapter 6: Quick Breads

The common name for sodium bicarbonate.

baking soda

This is not an acid that would react with baking soda.

milk

Biscuits are rolled to ____________ inch when being made.

1/2 to 3/4

The production or incorporation of gasses in a baked product.

Leavening

A biscuit dough with currants that is baked free-form in one pound loaves with a cross scored on top.

Irish Soda Bread

A crumbly mixture of fat flour, sugar, and sometimes nuts and spices; used to top baked goods.

Streusel

A British quick bread similar to the American biscuit, but richer as it contains eggs and butter.

Scone

Made from a thin egg batter which is baked in muffin tins and leavened by steam.

Popover

A French word used to describe any dry, flat cake.

Biscuit

Refers to the interior of breads or cakes; may be elastic, aerated, fine or coarse grained.

Crumb

T/F: Double acting baking powder requires the addition of an acid to initiate the release of gas.

False

T/F: Muffin batter should be mixed briefly; the batter will be lumpy.

True

T/F: Quick breads can be leavened with yeast.

False

T/F: When baking muffins, paper pan liners will create a higher rise.

False

Chemical leavening agents release ____________ ___________________ gas.

Carbon dioxide

Quick breads should be mixed as little as possible to keep _______________ development to a minimum.

Gluten

Double-acting baking powder requires both moisture and ________________ for a complete reaction.

heat

Baking powder is a blend of _________ __________ and one or more acids.

Baking soda or sodium bicarbonate

___________ is elongated holes in muffins or quick breads and is caused by over-mixing the batter.

Tunneling

What are the 3 methods used for mixing quick breads and what is the type of fat used for each of these methods?

Biscuit method - solid (chilled) fat

Muffin method - liquid fat (oil or melted butter)

Creaming method - softened fat (room temperature)

A quick bread cooked on a very hot griddle or waffle iron.

Griddlecakes

The cutting, shaping, and forming of dough products before baking.

make-up

When biscuits are placed with their sides touching before baking, the __________________.

Biscuits will rise higher.

Quick breads made using the biscuit method requires what additional steps?

kneading 4-5 times

If more leavening is required, what is recommended? (What should you do?)

add more baking soda to the formula

What best describes the texture of muffins or cakes using the creaming method?

tender