Quick breads and Yeast Breads-4

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

Abdul is preparing the dry ingredients so that no lumps remain and all are properly mixed. He is:

• adding liquid and removing the lumps

• picking out the lumpy ingredients and throwing them away

• sifting the dry ingredients

• stirring as hard as he can

How are mixing methods alike for quick breads?

• All quick breads are made using an electric mixer

• All quick breads have liquid and dry ingredients

• All quick breads must have the flour sifted.

• All quick breads require two bowls when mixing ingredients

When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?

• pastry blender or two forks

• rubber scraper or spoon

• wooden spoon or spatula

• wire whisk or spatula

How should shortening be measured?

• by packing into the measuring cup and then leveling

• by spooning into the measuring cup

• by sifting before measuring

• by subtracting the weight of the container before measuring

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.

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

• cut in shortening

• add liquid ingredients at once

• knead dough

• thoroughly mix for 20 minutes

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

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.

Which ingredient causes a quick bread to rise?

• liquids

• fat

• leavening agent

• eggs