3. Why is quick bread a way of categorizing many different types of baked goods? A. Eggs B. Leavening agent C. Sugar D. Wheat flour 4. What method of mixing quick bread used for biscuits, scones, and similar products? A Biscuit method B. Creaming method C. Muffin method D. Stirring method 5. What is the richest and sweetest type of baked product? A. Bread B. Cakes C. Pastry D. Pies 6. What type of cakes are called shortened cakes because of the high solid fat content of the cake? A. Angel food B. Chiffon C. Creaming D. Sponge 7. What type of cookies in which the dough must be soft enough to be forced through a pastry bag of cookie press but stiff enough to hold its shape? A. Bar B. Drooped C. Icebox D. Pressed 8. Which type of mixing method were cookies usually having lower liquid content than cakes and quick breads so all ingredients can be mixed? A Creaming B. One stage C. Sponge D. Stirring 9. What type of dough has a higher proportion of fat, sugar, and sometimes eggs? A. Butter B. Lean C. Rich D. Starch 10. Which process of cooking by dry heat, especially in the oven? A. Baking B. Fermentation C. Proofing D. Punching​