(Obj. 4.01)

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 considered a solid ingredient?

Back

shortening

Front

Mixing methods for quick breads are different. Some quick breads: require two bowls, one for dry ingredients and one for liquid ingredients.

Back

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

Front

Biscuits, muffins, and pancakes are classified as: drop breads, fruited breads, quick breads, yeast breads.

Back

quick breads.

Front

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

Back

Biscuits are flaky; muffins are tender.

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

How is a griddle preheated?

Back

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

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

Which ingredient causes a quick bread to rise?

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.