HOT BREADS-EXAMINATION QUESTIONS

(1) (a) In what way do hot breads differ from yeast breads- (b) What are the principal ingredients of hot-bread batters and doughs- (2) (a) What is a leavening agent- (b) What is the effect of leavening agents on batters and doughs- (3) (a) How is physical leavening accomplished- (b) On what does the success of breads raised by physical leavening depend- (4) (a) How is chemical leavening brought about- (b) What two things must be supplied to produce the best action of a chemical leavening agent for making a flour mixture light- (5) Why are soda and sour milk and soda and molasses not accurate leavening agents- (6) In making a batter or a dough, how much soda should be used with: (a) each cupful of sour milk- (b) each cupful of molasses- (7) How should soda and sour milk or soda and molasses be combined with the other ingredients of a hot-bread mixture- (8) (a) In hot-bread batters and doughs, how much baking powder should be used to 1 cupful of flour- (b) How should baking powder be combined with the other ingredients- (9) Mention, in the order they should be carried out, the steps for making and baking a dough mixture.



(10) Tell what general proportion of liquid and flour is usually used for: (a) a thin batter; (b) a thick batter; (c) a soft dough; (d) a stiff dough. (11) Give examples of hot breads made from: (a) thin batters; (b) thick batters; (c) soft doughs; (d) stiff doughs. (12) What will cause a change in the general proportions of liquid and flour for a batter or a dough- (13) Explain briefly the two general methods of combining ingredients for hot-bread mixtures. (14) What is the approximate temperature for: (a) a moderate oven- (b) a hot oven- (15) Mention a simple test for: (a) a moderate oven; (b) a hot oven. (16) How may hot breads be tested in order to determine whether or not they are properly baked- (17) Why are baking-powder biscuits and popovers mixed differently- (18) (a) Why does a loaf of nut bread require longer baking than muffins- (b) Which should be baked in a moderate oven- (19) Why should gingerbread be baked in a moderate oven- (20) Make a recipe for muffins, using 2 cupfuls of flour and sour milk and soda for liquid and leavening.

REPORT ON MENU

After trying out the luncheon menu given in the text, send with your answers to the Examination Questions a report of your success. In making out your report, simply write the name of the food and describe its condition by means of the terms specified here. Macaroni With Cheese and Tomatoes: cooked sufficiently- properly flavoured- too much salt- not enough salt- too much liquid- too little liquid- Baking-Powder Biscuit: tender- tough- light- heavy- good texture- poor texture- sufficiently baked- underdone- overdone- sufficient salt- Watercress-and-Celery Salad: appearance attractive- dressing well mixed- properly seasoned- Popovers Filled With Apple Sauce: tender- tough- underdone (this is observed by shrinking or falling after removing the popovers from the popover cups)- overdone- Tea: strong- weak- clear- hot- bitter-