Chapter 45 Review Quick and Yeast Breads - Kirkwood School District

Name___________________________ Hour______
Chapter 45 Review
Quick and Yeast Breads
1. The leavening agents used in quick breads are _________, __________,
_______________, and __________________.
2. Which mixing method requires that the fat be cut into the flour to form
small particles the size of bread crumbs?
3. Yeast must be dissolved in __________ water or it will not grow.
4. Why do yeast bread recipes typically give a range of flour to use rather
than a specific amount?
5. When dough is left to rise it should _________ in size.
6. If too much flour is added to yeast dough when kneading the product will
become ___________.
7. How can you tell if a loaf of bread is done baking?
8. The ____________method uses a higher ratio of flour to liquid than the
__________ method.
9. Dough will rise the best in temperatures ranging from ________ to
________ degrees.

10. Which type of biscuits are generally the flakiest:
DROP or ROLLED
11. What does it mean to “clean” the sides of the bowl when making bread
dough?
12. Muffins that are over-mixed will develop _________.
13. Name the two methods used for mixing quick breads.
14. Name two products that are mixed using the muffin method.
15. Name two examples of yeast breads.
16. Yeast breads are mixed using the __________ method and the
_____________ method.
17. Why is it necessary to knead yeast dough?
18. Briefly list the steps in making yeast dough.
19. Mixing solid fat and flour using a pastry blender is
called_______________.

20. _______________is the process by which the enzymes in yeast
produce alcohol and carbon dioxide as carbohydrates break down.
21. Working dough with the hands to combine ingredients and develop gluten
is known as ________________.
22. What is the purpose of punching down yeast dough?
23. ______ forms the framework or the structure of the dough.
24. Name two things that are supposed to occur as yeast bread rises.
25. Briefly describe the steps involved in the muffin method of mixing.
26. Leavening agents allow bread to ____________.
27. Pancakes are made using the _____________method of mixing.
28. Shortcakes are made using the ____________method of mixing.
29. How can you tell if yeast dough has been kneaded enough?
30. Muffin batters should be somewhat ________, not smooth.