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?