Name. Course Date. Eee ee SECTION 29-1 TEST Section 29-1—Quick Bread Basics Matching Directions: Read each description carefully. Match each description in the left column with the cor- rect key term from the right column. Write the letter of the key term in the space provided to the left of ‘each number. Use each term only once. Check your answers before turning in your paper. (6 points each) Descriptions: Key Terms: 1L. An ingredient that strengthens gluten and adds flavor. A. Pour batter B. Flour 2. Atype of batter that varies in consistency and is used for quick bread products. oo | D. Leavening agents 3. An ingredient that is the foundation of quick breads. E, Tunnels 4, An ingredient that adds moisture to quick breads and helps Liquid produce gluten. G. Eggs 5. Large irregular holes in the crumbs. H. Sugar 6. An ingredient that provides added volume and structure. I. Drop batter It also aids in creaming. 1 Fat 7.An ingredient that improves the flavor and color of quick breads. 8. An ingredient that is used to keep the baked product moist and tender. 9, Help(s) quick breads tise. 10. A type of batter that is so thick it needs to be scraped from a portion or ice cream scoop to the cookware, Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided, Reread ‘your answers before turning in your paper. (6 points each) 11, How should leavening agents be stored? 12, What are five different examples of quick breads? (Continued on next page) Culinary Essentials Instructor Resource Guide 403 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION 29-1 TEST| continued 13. What is the difference between pour batters and drop batters? 14, What are the two commonly used leavening agents in quick breads? 15. How is fat incorporated into the baking mixture in the three mixing methods that follow? a. Biscuit method: b. Blending method: . Creaming method: Workplace Challenge Directions: Part A: Number the guidelines for preparing loaf bread in the order in which they occur from 1 to 8. Part B: Explain why quick breads do not need to rise or proof before baking, ‘Tell why this gives the desired result. (10 points total) Part A: (8 points total, 1 point each) 1. Heat a conventional oven to 400°F, 2. Place a shallow trough of oil down the center of the top of the loaf bread batter 3. Grease the bottom of the loaf pans. 4, Remove the loaf breads from the oven. 5. Gather and assemble all ingredients utensils, and smallwares, 6. Scale the appropriate amount of loaf bread batter into the greased pans. 7. Prepare the loaf bread batter using either the creaming or blending methods. 8, Bake at 400°F for the length of time specified in the formula. Check for doneness. Part B: (2 points) 404 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/MeGraw-Hil, a division of The McGraw-Hill Companies, Inc.Name. Course SECTION 29-2 TEST} Gees Section 29-2—Making Biscuits Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (9 points each) 1. What can cause the dough to deflate? 2. What color are biscuits when they are done baking? 3. What does a bitter flavor in biscuits indicate? 4, What indicates quality in the following when baking biscuits? a. Appearance: b. Color: . Texture: 5. How long should dough be allowed to rest before baking? 6. What is the proper temperature range for baking biscuits? 7. What are the basic ingredients in biscuits? 8, What is the role of eggs in the biscuit-making process? 9. Approximately how long do biscuits bake? (Continued on next page) Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. 405continued 10. Why should shaped biscuits relax before baking? Workplace Challenge Directions: Number the steps in the biscuit method in the order in which they are followed from 1 to 10. (10 points total, 1 point each) 1. Whisk the eggs and milk together in a separate stainless steel bow. 2. Scale, or measure the ingredients. The measurements must be exact if the biscuits are to main- tain quality. 3. Gather and assemble all ingredients, utensils, and smallwares. 4, Knead the dough lightly using your fingertips only. Then fold it in half and rotate it 90°, Continue this process about five to ten times. 5. Prepare the sheet pan. Grease the sheet pan with commercial pan grease or line the pan with parchment paper. 6. Add the combined liquid ingredients to the flour mixture. Mix lightly, being careful not to over- mix, 7. Allow the dough to rest 15 minutes before rolling. 8. Cut the shortening into the dry ingredients. This will result in a mixture containing small pieces of fat. 9. Take the mixed dough to a pre-floured bench and set it down. Flour the top of the dough by dusting it with bread flour. 10. Sift all the dry ingredients into the mixing bowl. 406 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill,a division of The McGraw-Hill Companies, Ine.Name. Course Date Cee eee JSECTION 29-3 TEST Section 29-3—Making Muffins Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (9 points each) 1. What quick bread products use the blending method? 2. What are the basic ingredients in muffins? 3. What is a sign of overmixing in baked muffins? 4, What are the six steps in the creaming method? 5. How can you avoid overmixing the muffin batter when dividing the batter? 6. What is the ideal temperature for baking muffins? (Continued on next page) Culinary Essentials Instructor Resource Guide 407 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION 29-3 TEST| continued 7. How are baked muffins cooled before serving? 8. What two textures can muffins have? What determines the texture of a muffin? 9. What is the best method for dividing batter evenly? 10. How do you test muffins for doneness? Workplace Challenge Directions: Describe the quality standards for perfect muffins. (10 points) +o @ 408 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.