1. Question and Answer Samples and Techniques

2. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.

3. TRUE or FALSE? The main function of salt is to enhance the flavours of other ingredients

4. What is gluten?

5. What is the difference between a quickbread and a regular bread?

6. What are the two main methods of testing for “doneness” with muffins:

7. Whole Wheat Flour Cake Flour Rice Flour Bread flour All purpose flour Most commonly used flour Good substitute for wheat flour Contains all 3 components of the cereal grain Low protein flour, with fine texture High protein flour intended for bread Match up the different types of flours:

8. What is the main function of fat?

9. The Muffin batter should have this appearance before placing into pans.

10. Which one of these is not a characteristic of scones? Flat tops with straight sides Golden brown on top Delicate flavour Crisp, tender crust None of the above

11. Which one of these is not a leavener? Baking powder Baking soda acids yeast None of the above

12. Below match the ingredient to its main function: Flour Sugar Eggs Salt Liquid Develop gluten Binds ingredients structure carmelization Enhance other flavours

13. What are the 3 main methods to prepare Quickbreads?

14. What are the 3 main methods used to prepare quickbreads? MuffinBiscuitCake