Foods 1 Review-4.01/4.02/5.01

Front

Brendon is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing method should he complete next?

Back

make a well and add liquid all at once

Front

When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?

Back

pastry blender or two forks

Front

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

Back

leavening agent

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

Which is the best way to test muffins for doneness? Options: Open the oven and look at them., Insert a toothpick or a skewer in them., Touch the top of them with a finger., Taste a muffin.

Back

Insert a toothpick or a skewer in them.

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.

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

Abdul is preparing the dry ingredients so that no lumps remain and all are properly mixed. He is:

Back

sifting the dry ingredients.

Front

Biscuits, muffins, and pancakes are classified as:

Back

quick breads.

Front

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

Back

shortening