(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.