Quick Breads

Front

The ingredient that makes quick breads rise is called the.....

Back

leavening agent

Front

AP flour refers to

Back

All Purpose flour

Front

The cause of peaks and tunnels in muffins is.....

Back

over-mixing

Front

The type of flour that gives us the most fiber is....

Back

whole wheat

Front

The flour provides the ______ in quick breads.

Back

structure

Front

Shortening used in making quick breads includes.... margarine, butter, lard, all of these

Back

all of these

Front

The fat that gives us the most saturated fat is....

Back

lard

Front

When a recipe calls for "sugar", we should use _____sugar.

Back

granulated

Front

Brown sugar is just granulated sugar that has ____ added to it.

Back

molasses

Front

Eggs that are mixed into quick breads will add.....

Back

color, rich flavor, binding