The challenge with the muffin method is to

• mixing long enough
• making a smooth batter
• avoid overmixing
• avoid undermixing

What is to "fold"?

• Gently lift ingredients from the bottom to the top.
• Stir all ingredients quickly
• Beat the ingredients
• Whip the ingredients

Baking Soda and Baking Powder are what type of leavening agent?

• Air
• Steam
• Chemical
• Yeast

When making muffins, you should gradually add your liquid ingredients to your dry ingredients.

• True
• False

Yeast is dissolved in small amount of liquid.  What temperature should that liquid be?

• 98-105 degrees
• 100-105 degrees
• 105-115degrees
• cool to the touch

The creation  of tunnels and peaks in muffins is a sign of

• not adding enough gluten
• under mixing
• Over mixing
• not making a well

A tool that should not be used when making quick breads is.....

• spoon
• pastry blender
• electric mixer
• rubber spatula

An example of a quick bread would be....

• Pizza crust
• Cinnamon Rolls
• Pretzels
• Muffins

When muffins come out of the oven what should you do to prevent the bottoms from becoming soggy?

• put back into the oven
• wrap them in foil
• leave them in the pan
• remove immediately (upside down to add volume)

How do you know when your bread is done?

• when the timer goes off
• when the bottoms are black
• When you can stick a toothpick in and the toothpick comes out clean
• all of the above