3.22.19

Which is the best way to test muffins for doneness?

• Open the oven and look at them.

• Insert a toothpick or skewer in them.

• Touch the top of them with a finger.

• Taste a muffin.

After mixing the dry ingredients and liquid ingredients separately, what step of the muffin mixing method should be completed next?

• Cut in the shortening.

• Make a well and add liquid all at once.

• Stir gently with a spoon.

• Knead the dough.

Mixing methods for quick breads are different. Some quick breads:

• lack leavening agents.

• lack liquid ingredients.

• have two rising times.

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

Deborah is preparing to pour the liquid in the dry ingredients for a quick bread. She FIRST needs to:

• prepare a hot water bath.

• grease a baking pan.

• preheat an oven.

• make a well in the dry-ingredient mixture.

How should a delicate ingredient, like blueberries, be folded into a muffin batter?

• By using a spoon to rapidly mix the ingredients with a circular motion.

• By using a rubber spatula to gently blend the mixture with an up-and-over method.

• By using a sieve to mix the ingredients.

• By using tongs to gently tumble together the ingredients.

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

• Biscuits and muffins should crumble when eaten.

• Biscuits are flaky; muffins have tender.

• Biscuits are thick; muffins have crowned tops.

• Biscuits have tunnels; muffins are flaky.

Which ingredient causes a quick bread to rise?

• Liquids

• Fat

• Leavening Agent

• Eggs

How do all-purpose flour and self-rising flour differ?

• All-Purpose flour does not remain fresh as long as self-rising flour.

• All-purpose flour is made from wheat, and self-rising flour is made from rice.

• All-purpose flour is plain, and self-rising flour has added leavening and salt.

• All-purpose flour makes a cake rise, but self-rising flour does not help a cake rise.

When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:

• Once

• Twice

• Three Times

• Four Times

Using the heels of both hands to push the dough down and away on a floured surface best describes:

• mixing.

• kneading.

• letting the dough rise.

• shaping the dough.