Quick and Yeast Breads

Front

Quick Breads are called "quick" because they use ________ as a leavening agent.

Back

either baking soda or baking powder

Front

Pancakes are an example of a ___________ batter.

Back

Pour

Front

The creation of tunnels in quick breads is a sign of:

Back

over mixing

Front

The biscuit method of mixing involves: oil, melted butter, solid fat, no fat

Back

solid fat

Front

A key difference between the biscuit method and the muffin method is the muffin method uses:

Back

oil/liquid fat

Front

The crumb of a muffin should:

Back

be tender, be moist, break apart without crumbling.

Front

A sign of too much leavening in quick breads is:

Back

bitter aftertaste

Front

In order to get the best rise on your biscuits you should:

Back

cut straight down with the biscuit butter

Front

Overkneading biscuits or cutting incorrectly can cause the biscuits to: puff up, deflate, be flaky, be golden brown

Back

deflate

Front

Quality biscuits are: dome topped, flat topped, pale in color, dry and brittle

Back

flat topped