Carbohydrates and Grains

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

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

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

• Baking soda
• Baking powder
• yeast
• either baking soda or powder

Quality biscuits are....

• peak topped
• pale in color
• flat top
• dry and brittle

The biscuit method of mixing involves ...

• melted butter
• oil
• solid fat
• no fat

Pancakes are an example of a _________batter.

• Drop batter
• Pour batter
• stiff dough
• soft dough

What is the function of salt in quick breads?

• Tenderizing Agent
• Adds Flavor
• Gives structure
• Adds moisture

What is the gas that makes baked products rise?

• Oxygen
• H2O
• Helium
• CO2

What is the purpose of flour in quick breads?

• structure
• moisture
• sweetness
• color

What does the leavening agent do?

• explode
  
• makes the dough rise
• makes the bread flat
• kills the yeast

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 and serve