Quick Breads

Agnes is preparing the dry ingredients so that no lumps remain and all are properly mixed. She is;

• adding liquid and removing the lumps

• picking out the lumpy ingredients and throwing them away

• sifting the dry ingredients

• stirring as hard as she can

Which is the best way to test muffins for doneness?

• Open the oven and look at them

• Insert a toothpick or a skewer in them

• Touch the top of them with a finger

• Taste a muffin

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

• Biscuits and muffins should crumble when eaten

• Biscuits are flaky / muffins are tender

• Biscuits are thick / muffins have crowned tops

• Biscuits have tunnels / muffins are flaky

Brendon is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing method should he complete next?

• cut in the shortening

• make a well and add liquid all at once

• stir gently with a spoon

• knead the dough

Which step of the mixing process do both the biscuit and muffin methods have in common?

• cut in shortening

• add liquid all at once

• knead dough

• thoroughly mix for several minutes

Which is considered a solid ingredient?

• milk

• shortening

• vanilla extract

• vegetable oil

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

• prepare a hot water bath

• preheat an oven

• make a well in the dry-ingredient mixture

• grease a baking pan

Which ingredient causes a quick bread to rise?

• eggs

• leavening agent

• liquids

• fat