Quick Breads/Function of Ingredients

Quick breads take a long time to prepare?

• true

• false

What is the purpose of liquid ingredients in quick breads?

• to make the product rise

• moisten the dry ingredients

• make the product tender

What is the purpose of fats used in quick breads?

• to moisten dry ingredients

• to make people fat

• make the product tender, flaky, and with rich flavor

What does a leavening agent do?

• makes the product taste good

• makes the product tender

• makes the product rise

Which of these is NOT a leavening agent?

• baking powder

• all purpose flour

• baking soda

What do you use to CUT-IN fat and flour?

• pastry blender

• whisk

• sifter

Why should you fill empty muffin cups with water before putting them in the oven?

• to make the pan's weight even

• it creates even cooking

• no reason, it's dumb

What would likely happen if you filled the muffin cup all the way to the top with batter?

• you'd have no mess and nice big muffins that cook evenly

• the batter would melt

• it would overflow, look odd and cause a mess

What does "kneading the dough" mean?

• the work the dough with your hands, fold it over, push, add flour

• to beat the dough with a whisk

• to mix the dough with a well in the center

When using the muffin mixing method, you should

• stir until ingredients form a dough and knead the dough

• stir until the dry ingredients are moistened

• beat the ingredients together wildly until no lumps appear