4.01 Quick Breads Review

Front

Which is considered a solid ingredient? Options: milk, shortening, vanilla extract, vegetable oil

Back

shortening

Front

Which step of the mixing process do both the biscuit and muffin methods have in common? Options: cut in shortening, add liquid ingredients at once, knead dough, thoroughly mix for 20 minutes

Back

add liquid ingredients at once

Front

Aaron is making southern-style biscuits and needs to combine flour and shortening to make the dough. He needs to use a:

Back

pastry blender.

Front

Biscuits, muffins, and pancakes are classified as:

Back

quick breads.

Front

Mixing methods for quick breads are different. Some quick breads:

Back

require two bowls, one for dry ingredients and one for liquid ingredients.

Front

How do the quality of biscuits and muffins compare in texture?

Back

Biscuits are flaky; muffins are tender.

Front

How is a griddle preheated?

Back

by setting at a desired temperature and waiting 10 minutes before adding food

Front

What step of the muffin mixing method should Brendon complete next after mixing the dry and liquid ingredients separately? Options: cut in the shortening, make a well and add liquid all at once, stir gently with a spoon, knead the dough

Back

make a well and add liquid all at once

Front

Which ingredient causes a quick bread to rise? Options: liquids, fat, leavening agent, eggs

Back

leavening agent

Front

How do all-purpose flour and self-rising flour differ?

Back

All-purpose flour is plain, and self-rising flour has added leavening and salt.